Rose jam donuts with vanilla glaze and pistachios

Ingredients:

Donuts

• 2 and 1/4 tsp (1 packet weighing 7 g) active dry yeast
• 0.5 cup warm milk (40°C-43°C)
• 1/4 cup warm water (40°C-43°C)
• 1/4 tbsp. + 1 tsp. granulated sugar
• 3.5 cups premium flour + extra for working with the dough
• 1 teaspoon coarse salt
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Grated zest of half an orange
• 1 large egg + 2 egg yolks, lightly beaten together
• 1 tsp vanilla extract
• 6 tablespoons unsalted butter, cut into pieces, at room temperature
• Vegetable oil to grease the bowl and for deep frying

Pink jam

• 1 cup raspberry jam
• 1 tbsp rose water

Vanilla glaze with pistachios

• 1.5 cups powdered sugar + more if needed
• 2 tbsp whole milk + more as needed
• 1 tsp vanilla extract
• A pinch of coarse salt
• Crushed roasted pistachios and dried rose petals, for sprinkling

Preparation:

1. Knead the dough:
   
   In a medium bowl, combine the yeast, milk, water, and 1 teaspoon of sugar and stir lightly with a wooden spoon. Let sit for 5 minutes until the yeast foams.
2. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, cardamom, cinnamon, orange zest, and the remaining 1/4 cup sugar. Add the beaten egg and yolks, vanilla extract, and yeast mixture and knead until a very stiff dough forms. It will be difficult to combine at first, but keep kneading.
3. With the mixer running, gradually add the butter one piece at a time. This time, the butter will seem reluctant to incorporate, but continue mixing for 8-10 minutes, scraping the dough off the hook occasionally, until it's smooth and sticky.
4. Place the dough in an oiled bowl, cover with plastic wrap, and let it sit at room temperature until doubled in size, about 2 hours (or refrigerate for up to 2 days; bring to room temperature before rolling).
5. Cut out the donuts:
   
   Place the dough on a lightly floured work surface. Using a rolling pin, roll it out to a thickness of approximately 1 cm. Cut out circles from the dough using a 6 cm round cookie cutter.
6. Gather the scraps and let rest for 10 minutes, then roll out the dough again and cut out a few more circles. At this point, you can refrigerate the dough for up to 3 hours before frying.
7. Place the circles on a parchment-lined baking sheet. Cover with plastic wrap or a kitchen towel and let rise for another hour or until doubled in size.
8. In a large cast-iron pot fitted with a deep-fry thermometer, heat 3 to 4 inches of vegetable oil to 350°F (175°C).
9. Fry the donuts:
   
   Fry the donuts, 3-4 at a time, for 1.5 minutes per side until richly golden. Remove the donuts from the hot oil with tongs and transfer them to a wire rack set over a baking sheet to drain off excess oil and cool.
10. Prepare the filling:
    
    In a small bowl, combine the jam and rose water. Taste and adjust the consistency if desired. Spoon the jam into a soft sauce bottle or a piping bag fitted with a 0.5 cm tip.
11. Prepare the glaze:
    
    In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. The glaze should have the consistency of thick glue. If it's too thick, add a little more milk; if it's too thin, add a little more powdered sugar.
12. Dip the cooled donuts into the glaze and let any excess drip back. If the glaze doesn't stick to the donuts well, it's too thick and you need to add more milk.
13. Fill the donuts with filling:
    
    Insert the tip of a bottle or piping bag into the center of a donut, going as low as possible without piercing it all the way through. Work the crumb inside, then fill the hole with jam, leaving a spot of jam on top of the glaze. Sprinkle with pistachios and rose petals. Serve the remaining jam next to the donuts for dipping.