These Turkish doughnuts have become a staple on the Arazis’ Hanukkah table. The fried doughnuts, which are denser than traditional American doughnuts, are soaked in a sugar syrup for 6 hours, then sliced and filled with lightly sweetened whipped cream. Slideshow:  How to Make Homemade Doughnuts 

Leetal Arazi
December 2014

Gallery

Credit: © Christine Han

Recipe Summary

active:
45 mins
total:
7 hrs
Yield:
Makes 20 doughnuts
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Ingredients

Syrup
Batter

Directions

MAKE THE SYRUP
  • In a medium saucepan, combine the sugar, water and honey and bring to a boil. Reduce the heat and simmer until the syrup reaches the consistency of maple syrup. (To test, place a few small plates in the freezer and drizzle a bit of the syrup on them throughout the cooking process.) Stir in the lemon juice, remove from the heat and let cool completely. When cool, add the liquor.

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MAKE THE DOUGHNUTS
  • In a medium bowl, whisk the egg and sugar. Mix in the water, yogurt and milk. Add the flour and baking soda and mix well until a thick batter forms.

  • In a deep skillet, heat 3 inches high of oil. Using an oiled tablespoon, scoop out batter and carefully add it to the hot oil. Fry on moderately low heat until the small doughnuts are golden. Take one out and cut it open to make sure it’s fully cooked. Add the hot doughnuts to the cooled syrup and let soak for at least 6 hours.

  • To serve, slit the doughnuts halfway through. Fill with whipped cream and sprinkle with chopped pistachios.

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