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
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
- 0.7 oz20g fine semolina
- 1.1 oz30g all purpose flour
- 0 oz1g yeast dried
- 0.1 oz4g sugar white
- 0 oz1g salt
- 0.7 oz20g plain yogurt
- 0.9 oz25g warm water
- 0.2 oz5g vegetable oil
- 14 oz400g for deep frying vegetable oil
- 1.2 oz35g warmed into syrup honey
- 0.1 oz4g lemon juice
- 0 oz0.5g ground, in syrup cardamom
- 0.1 oz4g crushed, for garnish pistachio
