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Hiffenmark doughnuts (with rosehip jam)

Posted on by Foodie
Wine with food Hiffenmark doughnuts with rosehip jam, vanilla sauce, Gewürztraminer, garden table
31
Oct
Jump to Recipe Print Recipe

Franconian dessert meets wine and food

Wine with food and fine doughnuts with rosehip jam are a tempting combination that focuses on the aroma of rosehip. The fluffy baked yeast dough doughnuts are filled with rosehip jam and unfold their fruity, tart profile. The combination of wine and food is particularly effective, as the velvety sweetness of the jam core contrasts with the juicy texture of the pastry. This dessert is not just a highlight at carnival time: the Hiffenmark provides a deep red color and aromatic freshness, while the soft crumb forms a gentle counterpart. Lovers of sweet cuisine will discover a traditional classic here, which becomes a refined moment of pleasure when paired with elegant wines.

Ideal wine accompaniment: Gewürztraminer lieblich (Palatinate, Germany)

A sweet Gewürztraminer from the Palatinate offers exactly the aromatic richness that this pastry deserves. The typical scent of roses and exotic fruits complements the fruity aroma of the rosehip jam, while the delicate sweetness smoothly plays around the pastry. The moderate acidity helps to ensure that the dessert is not overpowered, but that the balance between fruit and wine is maintained. The interplay between the floral, spicy notes of the Gewürztraminer and the red Hiffenmark combines tradition and modern culinary culture – a dream dessert pairing that does not come across as heavy, but instead creates a finale full of sophistication.

Further wine recommendations for this dish

Tokaji Aszú 5 Puttonyos (Tokaj, Hungary)
This famous Hungarian sweet wine impresses with its deep apricot, honey and orange aromas. The elegant sweetness and fresh acidity bring out the fruit and rosehip in the doughnut, while the velvety structure enhances the yeast dough. The mineral nuances contrast pleasantly with the jam and create a balanced taste experience.

Muscat de Beaumes-de-Venise AOC (Rhône, France)
An aromatic, sweet Muscat with floral intensity and lively fruit. The grape notes and the gentle honey character go perfectly with the Hiffenmark doughnut and allow both components to shine. The delicate acidity ensures that the sweetness and pastry are never tiring, but remain harmonious and fresh.

Rheingau Riesling Spätlese (Germany)
This fine late harvest Riesling combines ripe fruit, subtle minerality and a lively sweetness. The yellow fruit notes and playful acidity emphasize the rosehip filling, while the fine balance rounds off the yeast dough pastry. A perfect companion for connoisseurs who appreciate the contrast between sweetness and freshness.

Moscato d’Asti DOCG (Piedmont, Italy)
An aromatic, mildly sparkling white wine with notes of peach and orange blossom. The light carbonic acid brings freshness and lightness, while the fruity accents are a perfect match for the hops pulp. The fine sweetness and low alcohol content make it an ideal dessert wine that does not overpower the pastries.

Vin Santo del Chianti DOC (Tuscany, Italy)
This Tuscan dessert wine impresses with ripe nut and dried fruit aromas, honey and spicy notes. The fine, elegant sweetness harmonizes particularly well with the loose doughnut paste. The complexity of the Vin Santo highlights the rosehip jam and ensures an elegant finish.

The recipe:

Hiffenmark doughnuts (with rosehip jam)

These Hiffenmark doughnuts impress with their fluffy yeast dough, which is traditionally filled with tart, fruity rosehip jam. The high fruit content and airy texture make the doughnuts a special treat. The sweetness remains subtle, while the jam provides color and flavor accents – a real piece of Franconian cuisine that is easy to prepare.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert, Dessert, Pastry
Cuisine Franconian cuisine, German, Regional
Servings 2 Servings
Calories 320 kcal

Cooking utensils

  • 1 Mixing bowl
  • 1 Kitchen scales
  • 1 Whisk
  • 1 Baking tray
  • 1 Pan
  • 1 Piping bag

Ingredients
  

For the doughnut dough:

  • 250 g Wheat flour Type 405
  • 20 g Sugar
  • 1/2 teaspoon salt
  • 1 Egg Size M
  • 80 ml Milk
  • 40 g soft butter
  • 15 g Fresh yeast

For the filling:

  • 100 g Rosehip jam Hiffenmark

For sprinkling:

  • 20 g Powdered sugar

Preparation
 

Prepare the dough:

  • Dissolve the yeast in lukewarm milk
  • Place the flour, salt, sugar and egg in a bowl and add the butter
  • Knead everything with the yeast milk to form a smooth dough

Leave the dough to rest:

  • Cover and leave to rise in a warm place for 30 minutes

Form and fill:

  • Divide the dough into portions and shape into balls
  • Fill with rosehip jam and seal

Baking:

  • Fry the doughnuts in hot oil at a medium temperature until golden brown
  • Drain on kitchen paper

Finalize:

  • Sprinkle with powdered sugar and serve lukewarm

Recommended side dishes

  • Vanilla sauce
  • Fruit compote
  • Whipped cream

Nutritional values per portion

Calories: 320kcalCarbohydrates: 52gProtein: 7gFat: 9g
Keyword Dessert, Doughnuts, Franconian, Hiffenmark, Rosehip jam, sweet
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