Donuts in Syrup
by Editorial Staff
Choux pastry can be used to make syrup donuts, a traditional Turkish sweet. I tried them on vacation, and I learned the recipe from the chef of the restaurant in the hotel. Rather save it to yourself to be sure to try this beauty!
Ingredients
- Wheat flour 150 g
- Water 750 ml
- Sugar 250 g
- Egg 2 pcs.
- Butter 50 g
- Lemon 0.5 pcs.
- Sunflower oil 200 ml
- Salt 1 chips.
- Walnuts to taste
Directions
- To prepare the sugar syrup in a saucepan, combine 500 ml of water, sugar, and the juice of half a lemon. Bring to a boil and simmer for about 10 minutes, until the syrup thickens. Then remove and let cool.
- Combine 250 ml water, butter, and salt in a separate saucepan. Bring the mixture to a boil over medium heat and smooth. Then add the sifted flour and, stirring constantly with a spatula, cook the dough. When it begins to easily come off the walls, remove the pan from the heat and leave to cool.
- Add eggs to the cooled dough one by one, stirring the mass thoroughly each time. The result should be a delicate dough, similar in consistency to plasticine. Divide it into small pieces, about the size of a quail’s egg. Roll each into a ball and make a small indentation in the center with your finger.
- Heat the sunflower oil in a deep frying pan and place the blanks in it. Fry the donuts on all sides until they are nicely golden brown, then remove with a slotted spoon and transfer to the sugar syrup. Stir gently so that each donut is completely covered. Chop the nuts with a knife or blender and place them in the prepared grooves.
- Donuts in syrup goes well with morning coffee or a great dessert for a family dinner.
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