Post by Amani on Sept 26, 2009 14:08:18 GMT -5
Turkish Doughnuts with Rose Hip Syrup
from "Gourmet" magazine, October 2009
by Susan Feniger and Kajsa Alger
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.
For rose hip syrup:
1 cup water
1 1/2 cups sugar
1/2 cup dried rose hips
1 teaspoon green cardamom pods
1/4 cup rose water
2 tablespoons fresh lemon juice
For doughnuts:
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
1 cup water
1 stick unsalted butter, cut into pieces
1 tablespoons sugar
3 large eggs, warmed in very warm water 10 minutes
About 10 cups vegetable oil for frying
Make rose hip syrup: 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: Whisk together flour, kosher salt, and spices in a small bowl.
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.
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.)
Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.
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.
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.
Cooks' notes:
•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.
Makes 12 doughnuts.
from "Gourmet" magazine, October 2009
by Susan Feniger and Kajsa Alger
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.
For rose hip syrup:
1 cup water
1 1/2 cups sugar
1/2 cup dried rose hips
1 teaspoon green cardamom pods
1/4 cup rose water
2 tablespoons fresh lemon juice
For doughnuts:
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
1 cup water
1 stick unsalted butter, cut into pieces
1 tablespoons sugar
3 large eggs, warmed in very warm water 10 minutes
About 10 cups vegetable oil for frying
Make rose hip syrup: 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: Whisk together flour, kosher salt, and spices in a small bowl.
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.
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.)
Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.
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.
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.
Cooks' notes:
•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.
Makes 12 doughnuts.