TURKISH DONUTS - RECIPE | TASTYCRAZE.COM
When it comes to delicious bakery goods, Turkish cuisine has no equal. See for yourself
Provided by Rosi Trifonova
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 15
Number Of Ingredients 13
Steps:
- Put 2 cups (500 ml) of water with the butter and salt to a boil in a pot. Pour the flour in at once and stir vigorously for about 6 minutes. Allow the dough to cool for 5 minutes.
- Then add the eggs 1 by 1 and mix with a whisk until the dough becomes homogenized. Heat oil for frying in a pot. Take small balls of the dough and using a moistened pinky, drill small holes in the middle.
- Put the Turkish donuts to fry until browned on both sides. As soon as you take them out, drop them in the cold syrup.
- Boil the syrup from the last 4 products on the list and leave it to cool. Serve the donuts cold.
TURKISH DOUGHNUTS WITH ROSE HIP SYRUP RECIPE | EPICURIOUS
Turkey is a paradise for street-food fans, and when Feniger travels there, she especially loves nibbling on the airy doughnuts soaked in syrup that are offered by many vendors. She made them her own by lacing a basic cream-puff dough with cardamom and cinnamon. Dried rose hips steeped in the syrup add a little texture and tartness to the sticky, fragrant bites.
Provided by Susan Feniger
Total Time 1 hr
Cook Time 30 min
Yield Makes 12 doughnuts
Number Of Ingredients 16
Steps:
- Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice.
- Whisk together flour, kosher salt, and spices in a small bowl.
- Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes.
- Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.)
- Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.
- Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough.
- Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm.
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