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Old Fashioned Baked Rose Hip Doughnuts


Yeast Mixture

  • 1 scant tbsp of instant yeast
  • 1 tbsp sugar
  • 1/4 c lukewarm water

Bread Dough

  • 2 tbsp sugar
  • 2 yolks + 1 egg white
  • 1 c lukewarm milk
  • 4 to 4 1/2 bread flour
  • 100 g margarine room temperature but still somewhat firm
  • peanut oil


  • Preheat oven to 450 F. Once it reached the heat, turn the heat off
  • Stir sugar in water, sprinkle with yeast and let stand for a minute. Stir well.
  • Heat milk for 50 seconds on microwave
  • Beat eggs and sugar for a minute, then pour in yeast mixture. Beat for 1/2 minute long, pour in milk, beat, then add in 3 1/2 c bread flour, knead.
  • Sprinkle your table with a little flour
  • Knead in margarine into dough. At this point, dough will feel sticky and wet.
  • Dump dough onto table, knead.
  • Knead in 1/2 c of the bread flour. Keep kneading until dough isn't sticky, by adding flour a little at a time (the other 1/2 c)
  • Brush the bowl with peanut oil and coat the dough. Cover bowl with clean towel and place it into warmed oven.
  • Let dough risen for an hour long
  • Once dough doubled in size, punch it down and divide into two portions
  • Roll flat each and cut dough with round cookie cutter/glass, into 20 circles
  • Place a tbsp rosehip jam (or marmalade, YUM!) on 10 circles, then top those circles with the other 10
  • Pinch edges to seal and place doughnuts on lined and floured baking sheet (either with parchment or aluminum foil), and give enough space to rise again
  • Cover doughnuts with towel and back into oven. Let rise for 45 minutes to 1 H, take them out
  • Heat oven to 350 F and bake doughnuts on middle rack for 10-15 minutes
  • Enjoy!