Turkish · Dessert
Turkish Syrup Donuts
A protein-boosted take on Turkish syrup-soaked donuts, built with a yogurt-and-cocoa dough, fried light, dipped in a thin allulose syrup, and finished with crushed raspberry for a fibre lift that keeps the whole plate inside a GLP-1-friendly calorie band.
$1
25 minsPrep
6 minsCook
91 minsTotal
MediumLevel
Nutrition per serving
199Calories
5.3gProtein
12.2gFat
25.1gCarbs
1.5gSugar
2.8gFiber
212mgSodium
29mgChol
1.7gSat Fat
129mgPotassium
31mgCalcium
1.5mgIron
0.1mcgVitamin B12
4.7mgVitamin C
0gPolyol
7gAllulose
0gAlcohol
Goes well with
Stella Artois Lager
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Whisk the lukewarm water with the yeast and a pinch of the allulose, and leave it 8-10 minutes until it foams.
2
In a bowl combine the flour, cocoa powder and salt, then add the yeast mixture, greek yogurt and beaten egg, and mix to a soft, sticky dough.
3
Cover the bowl and let the dough rise in a warm spot for 45 minutes, until roughly doubled.
4
Turn the dough out onto a floured surface, divide into 2 equal pieces, and shape each into a smooth ball, then flatten slightly and poke a hole through the centre to form a ring.
5
Rest the shaped rings on a floured tray for 15 minutes while the oil heats.
6
Heat the vegetable oil in a deep pan to 175C, checking with a thermometer.
7
Fry the donuts for about 1 minute per side until deeply golden brown, then lift onto a wire rack to drain.
8
While the donuts fry, warm the remaining allulose with the syrup water and lemon juice in a small pan over low heat for 2-3 minutes until syrupy, then remove from the heat.
9
Dip each warm donut into the syrup for a few seconds on each side, then return to the wire rack.
10
Top the glazed donuts with the crushed raspberry and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sifted all purpose flour
- 0 oz0g whey protein isolate
- 0.1 oz2g yeast dried
- 1.1 oz30g greek yogurt
- 1/31/3 eggs, beaten (15g)
- 0.7 oz20g lukewarm water
- 0.2 oz6g cocoa powder
- 0 oz1g salt
- 8.8 oz250g for frying vegetable oil
- 0.5 oz14g allulose
- 0.1 oz4g lemon juice
- 0.6 oz18g for syrup water
- 1.1 oz30g crushed, for topping raspberry
