Middle Eastern · Dessert
Honey Drenched Semolina Donuts
A Levantine take on the fried donut ring, made with a semolina-and-yogurt yeasted dough that fries up with a delicate crisp shell and a slightly grainy, tender crumb. Still warm from the oil, the rings are drenched in a cardamom-scented honey syrup sharpened with lemon, then finished with crushed pistachio for crunch and colour.
$1
25 minsPrep
8 minsCook
93 minsTotal
MediumLevel
Nutrition per serving
335Calories
3.9gProtein
20.1gFat
36.7gCarbs
17.1gSugar
1.3gFiber
200mgSodium
1mgChol
1.7gSat Fat
89mgPotassium
20mgCalcium
1mgIron
0.1mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian-Style Witbier
local
Turkish Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whisk the semolina, flour, yeast, sugar and salt together in a bowl.
2
Add the yogurt and warm water and bring together into a soft, slightly sticky dough; knead by hand for 5 minutes until smooth.
3
Drizzle the 5g oil over the dough, cover, and let rise in a warm spot for 45 minutes until doubled.
4
Meanwhile warm the honey gently with the lemon juice and ground cardamom until just runny; set aside off the heat.
5
Punch down the dough and divide into two pieces; shape each into a small ring on a floured surface and let rest 15 minutes.
6
Heat the frying oil in a small pan to 175°C.
7
Fry the donuts for about 90 seconds per side until deep golden brown, turning once.
8
Lift onto a wire rack set over paper to drain briefly for 1 minute while still hot.
9
Dip or drench each hot donut fully in the warm honey syrup, letting excess drip back off.
10
Scatter with crushed pistachio and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20g20g Semolina, fine
- 30g30g All Purpose Flour
- 1g1g Yeast Dried
- 4g4g Sugar White
- 1g1g Salt
- 20g20g Plain Yogurt
- 25g25g Water, warm
- 5g5g Vegetable Oil
- 400g400g Vegetable Oil, for deep frying, partial_absorption, fats
- 35g35g Honey, warmed into syrup, 1
- 4g4g Lemon Juice, 1
- 0.5g0.5g Cardamom, ground, in syrup, 1
- 4g4g Pistachio, crushed, for garnish, 1
