Tasty Tuesdays: Rosey Sour Cream Doughnuts

Light and crispy with a bright, rich flavor. The rose petals add a delicate touch and the warmth of the nutmeg makes these perfect for fall.

Rose Sour Cream Doughnuts

3 eggs 

1 1/4 C. sugar

1 C. sour cream

4 C. flour

1 t. baking soda

2 t. baking powder

1/2 t. nutmeg

1/2 t. salt

Vanilla, optional & to taste

Beat eggs well, gradually add in sugar.  Stir in sour cream.  Sift dry ingredients together and stir into egg mixture.  Chill dough slightly (about 20 minutes) and roll out on floured board.  Cut to shape (SQUARES!). Let dry about 10 minutes.  Deep fry at 375 degrees, about 3 minutes until brown.

adapted from The Joy of Cooking

Rose Glaze

Powdered sugar

Rose Water or Rose Syrup

[about 2 days ahead of time] pick several large fragrant roses and put them in a glass jar. Place the glass jar in the sun for two days to allow roses to steep.

[day of] Combine equal parts powdered sugar and liquid in bowl. Continue to add ingredients until mixture reaches a thick icing-like consistancy. Drizzle over each doughnut and top with a fresh rose petal.

For a stronger rose flavor, use rose syrup. This is a good rose syrup recipe, though a bit time-consuming, so plan ahead!

Enjoy!