Middle Eastern · Dessert
Honey Drenched Semolina Donuts
A lightened take on Middle Eastern semolina donuts (lokma-style), leavened with yeast and baking powder, enriched with Greek yogurt instead of extra fat, and deepened with a touch of cocoa before being fried and drenched in honey-lemon syrup.
$1
20 minsPrep
10 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
254Calories
5.8gProtein
12.8gFat
31.3gCarbs
10gSugar
2.4gFiber
307mgSodium
2mgChol
1.9gSat Fat
144mgPotassium
33mgCalcium
1.2mgIron
0.1mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Dubbel
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
In a bowl, whisk together the semolina, flour, cocoa powder and salt.
2
Dissolve the yeast and baking powder in the warm water, then stir in the Greek yogurt until smooth.
3
Combine the wet and dry mixtures into a thick, sticky batter and cover; let rest until puffed and bubbly, about 45 minutes.
4
Heat the sunflower oil in a deep pan to 175°C (350°F), checking with a thermometer.
5
Using two wet spoons, drop small portions of batter into the hot oil and fry for 2-3 minutes, turning once, until deep golden brown and cooked through.
6
Lift the donuts out with a slotted spoon and drain briefly on a wire rack.
7
While still warm, warm the honey gently with the lemon juice and cardamom, then drench the donuts in the mixture.
8
Scatter the crushed pistachio over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g fine semolina
- 0.7 oz20g all purpose flour
- 1.1 oz30g greek yogurt
- 0.1 oz2g yeast dried
- 0.1 oz2g baking powder
- 0.6 oz18g warm water
- 0.1 oz4g cocoa powder
- 0 oz1g salt
- 8.8 oz250g for frying sunflower oil
- 0.8 oz22g honey
- 0.1 oz4g lemon juice
- 0 oz1g ground cardamom
- 0.2 oz6g crushed pistachio
