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Shane Delia: Turkish-delight doughnuts


"If you were ever to visit Melbourne's Queen Victoria Market with my wife, you'd know she is drawn to the jam-doughnut van like a woman to a shoe sale. The crisp exterior with that little bit of jam oozing out when you take the first bite is heaven. So I took an old Lebanese doughnut recipe, stuck a piece of Turkish delight in it and - voilà - a Maha signature."

You'll need

30 gm pine nuts (optional), to serve For deep-frying: vegetable oil 300 gm (2 cups) plain flour 15 gm (about 2 sachets) dried yeast 2 tsp caster sugar 150 gm rose-flavoured Turkish delight, diced into 1cm-pieces   Rose syrup 200 gm honey 1 cinnamon quill ½ vanilla bean, seeds scraped 50 ml rosewater

Method

  • 01
  • Preheat oven to 170C. Spread pine nuts on a small oven tray and roast, shaking occasionally, until golden (5-10 minutes). Cool, coarsely crush and set aside.
  • 02
  • Meanwhile, for rose syrup, combine ingredients (except rosewater) in a saucepan and bring to the boil over medium-high heat. Remove from heat, add rosewater, set aside to cool.
  • 03
  • Preheat oil in a deep-fryer or deep-sided saucepan to 170C. Combine flour, yeast, sugar and ½ tsp salt in a bowl, and gradually whisk in 350ml lukewarm water until combined and smooth, then stand in a warm place until swollen and foamy (15 minutes).
  • 04
  • Working with one piece of Turkish delight at a time, coat and mould each piece in a tablespoonful of doughnut batter and deep-fry them, in batches, turning occasionally, until golden (4-6 minutes; be careful as hot oil may spit). Drain on absorbent paper, then transfer to a bowl. Drizzle with rose syrup and serve doughnuts hot, sprinkled with pine nuts, if desired.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Drink Suggestion

Fresh young pink moscato.

Featured in

Apr 2010

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