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Turkish doughnuts with rosehip syrup

Method

  • To make the choux pastry, sift the flour and 2 tbsp sugar with ½ tspn cardamom, the cinnamon and salt into a small bowl. Set aside.
  • Put the milk, water and butter into a heavy-bottomed pot and bring to the boil. Then rapidly simmer for 4 mins, before removing from the heat and beating vigorously with a wooden spoon until a mass is formed.
  • Return the pot to the stove over a medium heat and continually stir for 4-5 mins until smooth and a fine coating forms on the bottom of the pot.
  • Transfer the dough to a stand mixer and mix using the paddle on low for 2 mins. Then add the eggs, one at a time, continually beating, allowing each to be absorbed before adding the next. Scrape down the sides of the bowl with a wooden spoon and mix the dough a few more times – should be glossy.
  • Put the lemon zest and juice with 3 cups sugar, 4 cups water and ½ tspn cardamom in another pot. Gently cook until the sugar has dissolved. Bring to the boil over a medium heat. Then turn the heat down, mix well and gently cook for 10 mins at a slow boil until slightly thickened.
  • When ready, carefully transfer the syrup to a large bowl and whisk in the rosewater. Taste for sweetness and set aside.
  • Heat the oil in a deep fryer (or large deep heavy-bottomed pot) to 180°C and fry heaped tablespoons of the batter, in batches, until golden brown all over. Don’t overcrowd the fryer! Drain very well on kitchen paper towels.
  • Then dunk the doughnuts in the hot syrup and set aside for 5 mins.
  • Mix the sour cream and  jam in a small bowl and serve with the doughnuts for dipping.
  • nb.  Any leftover syrup can be used another time or, may I suggest, make either half the syrup recipe or double the doughnut recipe.

Ingredients

  • 1 cup plain flour
  • 3½ cups white sugar
  • 1 tspn ground cardamom
  • ¼ tspn ground cinnamon
  • ¼ tspn table salt
  • ½ cup full fat milk
  • 4½ cups cold water
  • 85 gm unsalted butter
  • 4 large eggs
  • grated rind & juice of 3 lemons
  • ¾ small bottle rosewater
  • 6 cups vegetable oil for frying
  • sour cream
  • rosehip or any berry jam

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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