Rose doughnuts

Ingredients for 1 servings:

• 400 g plain wheat flour
• 60 g sugar
• 1 pinch of salt
• 3 g baking powder
• 1 vanilla pod(s), pulp
• 1 lemon(s), peel
• 100 g butter, room temperature
• 250 ml sour cream
• 6 egg yolks
• 1 egg white for brushing
• 500 g lard or oil for baking
• 50 g icing sugar for sprinkling
• 200 g jam or fruits, berries, flowers for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 2 hours 1 minute

Traditional pastries – ideal for Mother’s Day snack, for 8 pieces

Sift the flour into a large bowl. Mix the flour with the sugar, salt, baking powder, vanilla bean seeds, and lemon zest. Knead the butter, sour cream, and egg yolk into the flour mixture until you have a smooth dough. Let the dough rest in the fridge for 30 minutes before rolling it out, kneading it together, and letting it rest again. Repeat the rolling, kneading, and resting process two more times. Then roll out the dough thinly and cut out three different-sized circles. Cut small, 1-cm-long slits into the edges of the circles at regular intervals. Heat the shortening over low heat. Dab a little egg white into the center of each of the largest and medium circles. Place a medium circle on each large circle, then a small circle on top. Press the circles firmly together in the center with the handle of a wooden spoon. Bake the doughnuts in small batches in the not-too-hot oil until golden brown. Just before serving, sprinkle the pastries with powdered sugar and decorate as desired.