Middle Eastern · Dessert
Honey Drenched Semolina Donuts
A high-protein riff on Middle Eastern semolina donuts, built on a whey-and-yogurt batter instead of a flour-heavy one, fried light, then soaked in warm honey and finished with cocoa and pistachio.
$1
15 minsPrep
8 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
269Calories
12.8gProtein
13.9gFat
25.6gCarbs
8gSugar
2.3gFiber
401mgSodium
37mgChol
2.1gSat Fat
171mgPotassium
76mgCalcium
1mgIron
0.2mcgVitamin B12
1.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Saison Ale
local
Moroccan Mint Tea
international
vegetarian
sweet-spot
Instructions
1
Whisk the semolina, baking powder, whey protein isolate, cardamom and salt together in a bowl.
2
Beat the egg with the Greek yogurt and orange zest, then fold into the dry mix until a thick, scoopable batter forms.
3
Let the batter rest for 20 minutes so the semolina hydrates and swells.
4
Heat the oil in a deep fry pan to 175C, checking with a thermometer.
5
Scoop the batter into two rough donut-shaped portions (or small rings) and lower carefully into the hot oil.
6
Fry for 2-3 minutes per side, turning once, until deep golden and cooked through, then lift onto a rack to drain.
7
While still warm, drench each donut with the thinned honey so it soaks into the crumb.
8
Dust lightly with cocoa powder and scatter the crushed pistachio over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine semolina
- 1.4 oz40g greek yogurt
- 0.5 oz14g whey protein isolate
- 0.1 oz3g baking powder
- 3/83/8 eggs, beaten (18g)
- 0.2 oz6g zested orange
- 0 oz1g ground cardamom
- 0 oz1g salt
- 8.8 oz250g for frying vegetable oil
- 0.6 oz16g warmed, thinned with water honey
- 0.2 oz5g dusted cocoa powder
- 0.2 oz6g crushed, for garnish pistachio
