These doughnuts are made from a cake-like batter. Serve with
Turkish delight and pistachios, if you like.
75 gmpistachio kernels320 gmplain flour110 gm (½ cup)caster sugar3 tspbaking powderFinelygrated rind of 1 orangeScrapedseeds of 1 vanilla bean250 ml (1 cup)milk60 gmbutter, melted and cooled1egg, lightly beatenFor deep frying/greasing:vegetable oilRosewater glaze120 gmcaster sugar2small strawberries, crushed225 gmpure icing sugar, sieved3 tsprosewater, or to taste
Process pistachios in a food processor until finely ground, transfer to a large bowl, add flour, sugar, baking powder, orange rind, vanilla seeds and a pinch of salt. Stir to combine, make a well in the centre, then add milk, butter and egg. Mix until smooth, transfer to a piping bag fitted with a 2cm-fluted nozzle, refrigerate to rest for 1 hour.
For rosewater glaze, combine sugar and 50ml water in a small saucepan, stir over medium-high heat until sugar dissolves, add strawberries, simmer until syrupy (2-3 minutes). Strain into a heatproof bowl (discard pulp), add icing sugar, whisk until smooth, then whisk in rosewater and set aside (thin with a little water to drizzling consistency if necessary.)
Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Pipe 8cm-diameter rings onto squares of lightly oiled baking paper. Slide rings, in batches, into oil and cook, turning occasionally, until puffed, golden and cooked through (3-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, then, while still warm, drizzle with rosewater glaze and place on a cooling rack until glaze sets. Serve warm or at room temperature.