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Active Time
30 min
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Total Time
1 hr
Turkey is a paradise for street-food fans, and when Feniger travels there, she especially loves nibbling on the airy doughnuts soaked in syrup that are offered by many vendors. She made them her own by lacing a basic cream-puff dough with cardamom and cinnamon. Dried rose hips steeped in the syrup add a little texture and tartness to the sticky, fragrant bites.
Ingredients
Makes 12 doughnuts
For rose hip syrup:
For doughnuts:
Make rose hip syrup:
Step 1
Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice.
Make doughnuts while syrup simmers:
Step 2
Whisk together flour, kosher salt, and spices in a small bowl.
Step 3
Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes.
Step 4
Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.)
Step 5
Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.
Step 6
Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough.
Step 7
Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm.
•Syrup can be made 1 day ahead and chilled. Reheat before using.
•Doughnuts can be fried 3 hours ahead and kept at room temperature. Reheat on a baking sheet in a 350°F oven 10 to 15 minutes, then dip in hot syrup.
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Reviews (2)
Back to TopI love this recipe. I first made this about 4 years ago when I started dating my husband who is from Turkey and loves doughnuts. This recipe has been super reliable and consistant - I've served it at numerous brunchs and even made it for his family during our second visit to Turkey. It's a family favorite now that I make each time we return. It still works out with the unfamiliar metric system and lack of kitchen measuring tools available. Amazing what some sweat and prayers does when you're cooking for your mother-in-law! I never make the syrup - I improvise and toss them in cinnamon sugar or in pumpkin spice sugar. Keeps it easy and always pleases.
NicholleGulcur
Columbus, Ohio
12/13/2013
This recipe did not work exactly as it should have. My choux dough was beyond sticky, it was loose and there is no way I could have shaped it. Maybe I should have fried it free form but instead I added a lot more flour (more than 2 cups total when the recipe only calls for one cup) and they were still hard to shape. I almost considered not serving them but actually people really liked them--I made them a few hours before dinner and reheated them for dessert. I also did not use rose hips but otherwise followed the recipe and think actual rosehips would have been overpowering (but the rosewater was good). I also have a lot of syrup left over--not sure how I'll use it. My daughter and her friends loved it and would have given more than a 2 star but I'm a tough grader. I may make it again without the extra flour and see if I get more of a cream puff.
teensmom
12/8/2012
