If you thought classic lukemades were amazing, wait 'til you try these ones filled with oozy Turkish delight and drizzled with orange blossom honey.
Check out our YouTube channel to watch how to make these delightful doughnuts: https://youtu.be/0rHXMLOg_44
Recipe adapted from https://www.gourmettraveller.com.au/recipes/browse-all/shane-delia-turkish-delight-doughnuts-13911
INGREDIENTS
Doughnuts
- 30 gm pine nuts (for pine nut crumb)
- For deep-frying: vegetable oil
- 300 gm (2 cups) plain flour
- 15 gm (about 2 sachets) dried yeast
- 2 tsp caster sugar
- 150 gm rose-flavoured Turkish delight, diced into 1cm-pieces
Rose syrup
- 200 gm honey
- 1 cinnamon quill ( I used 2 because I love cinnamon)
- ½ vanilla bean, seeds scraped
- 50 ml rosewater
METHOD
- Preheat oven to 170C and make pine nut crumb. Roast pine nuts for 5-10 minutes or until golden. Let cool, coarsely crush and set aside for later.
- Make the dough. Combine flour, yeast, sugar and ½ tsp salt in a bowl, and gradually whisk in 350ml lukewarm water. Cover and keep in a warm place for 15-30minutes (until it doubles in size and is light and foamy).
- Prepare the rosewater syrup. Combine all the ingredients (except rosewater) in a saucepan and bring to the boil over medium-high heat. Remove from heat, add rosewater, strain to remove the cinnamon quill and vanilla pod, set aside to cool.
- Deep fry time. Preheat oil in a pan or fryer at 170C. Grab one piece of Turkish delight at a time, cover it with dough in your hand (the batter is quite sticky), make a fist motion to drop the doughnut ball into the oil. Make sure you drop the dough in close to the oil because if you do it from a height the hot oil may splash back. Deep fry in batches, turning occasionally until golden and drain on paper towel.
- Plate up. Toss the doughnuts in the syrup and sprinkle the pine nut crumb on top.
I heart Maha Turkish delight Doughnuts!
Olives x
