Doughnuts in saffron and cardamom syrup

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Ingredients     

  • 300 g(2 cups) plain flour
  • 1 tbsp castor sugar
  • 1 tbspbaking powder
  • 140 g(½ cup) Greek-style yoghurt
  • 1egg, lightly beaten
  • vegetable oil, to deep-fry 

    Saffron and cardamom syrup

    • 440 g(2 cups) caster sugar
    • 2 tspsaffron threads
    • 2cardamom pods
    • 1cinnamon quill
    • 1 tsplemon juice, plus lemon zest, to serve
    • 440 g(2 cups) caster sugar
    • 2 tspsaffron threads
    • 2cardamom pods
    • 1cinnamon quill
    • 1 tsplemon juice, plus lemon zest, to serve

    Instructions

    Cooling time: 5 minutes
    Standing time: 10 minutes

    To make syrup, place sugar, 250 ml water, saffron, cardamom and cinnamon in a saucepan over medium-high heat. Cook, stirring to dissolve sugar, for 10 minutes or until thickened. Remove from heat, allow to cool, then stir in lemon juice. Set aside.

    Meanwhile, sift flour, sugar, baking powder and ½ tsp salt into a bowl. In a separate bowl, whisk yoghurt, egg and 125 ml water. Add to dry ingredients and mix to form a dough. Set aside for 10 minutes.

    Fill a large saucepan or deep-fryer one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Divide dough into 15 balls, about 1 tablespoonful each. Working in batches, place in oil and fry for 8 minutes or until golden and cooked through. Drain on paper towel. Pour syrup into a large tray, add doughnuts and coat completely in syrup. Top with lemon zest.

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