F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Doughnuts in Cardamom Syrup
© Keller & Keller

Doughnuts in Cardamom Syrup

  • ACTIVE: 1 HR
  • TOTAL TIME: 3 HRS
  • SERVINGS: makes about 40 doughnuts
  • MAKE-AHEAD

These doughnuts, from Esther Sabach, Rachel Klein's boyfriend's mother, are a nod to Sephardic Jewish tradition.

  1. 1 3/4 cups warm water, plus 1 cup water
  2. 2 envelopes active dry yeast
  3. 3 3/4 cups all-purpose flour, sifted
  4. 2 cups plus 2 tablespoons sugar
  5. 3/4 teaspoon salt
  6. 1 cup sliced almonds
  7. 2 tablespoons fresh lemon juice
  8. 2 teaspoons ground cardamom
  9. 1 teaspoon rose water
  10. Vegetable oil, for frying
  1. In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
  2. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
  3. In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
  4. Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.
Make Ahead The recipe can be made through Step 1; then the doughnut dough can be refrigerated overnight. Bring to room temperature before proceeding.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.