Dough
5 cups all-purpose flour
2/3 cup sugar
1/2 cup warm water
1/2 cup dried rose petal, chopped
1/2 cup hot milk
1/4 cup butter
11/2 teaspoons salt
1 teaspoon ground cardamom
2 slightly beaten eggs
2 tablets of active dry yeast (30g)
For brushing
2 tablespoons coffee
2 egg yolks
Dough
5 cups all-purpose flour
2/3 cup sugar
1/2 cup warm water
1/2 cup dried rose petal, chopped
1/2 cup hot milk
1/4 cup butter
11/2 teaspoons salt
1 teaspoon ground cardamom
2 slightly beaten eggs
2 tablets of active dry yeast (30g)
For brushing
2 tablespoons coffee
2 egg yolks
Preparation
Dissolve the yeast in warm water
Let it rest for a few minutes
Mix together the milk, sugar, salt, and butter
Let it cool
Add the yeast mixture, eggs, three cups of flour, cardamom, and rose petal
Beat until smooth
Add the remaining flour and knead until the dough becomes elastic
Form a ball, brush with oil, cover, and let rise in a warm place until doubled in size
With your hands closed, press down the dough
Divide it into three parts and roll out each one
Twist the rolls, finish the ends, and form a circle
Brush a baking sheet with butter and put the doughnut
Cover and let rise in a warm place until doubled in size (see tip on page 80)
Preheat oven to medium temperature
Gently brush with egg yolks mixed with coffee and bake for 35 minutes or until golden.
