HONEY DUMPLING DOUGH­NUTS WITH ROSE-WA­TER AND PIS­TA­CHIOS

Recipe Kirsten Zschokke

House and Leisure Food - - CONTENTS -

1t dried yeast 75ml warm wa­ter ½ cup caster sugar 200ml full-cream milk 200ml pour­ing cream 60g but­ter a pinch of salt 3 eggs 4 cups cake flour, sifted 375g honey 190ml wa­ter 385g caster sugar 2 cin­na­mon sticks 1T rose-wa­ter veg­etable oil, for fry­ing ⅓ cup shelled

pis­ta­chios, crushed ⅓ cup pine nuts, crushed ri­cotta cheese, to serve rose petals, to

gar­nish (op­tional)

Serves 8–10

Com­bine the yeast, warm wa­ter and a pinch of the caster sugar in a small bowl and stir un­til dis­solved. Gen­tly heat the milk and cream in a saucepan un­til a skin forms on the top of the milk mix­ture, tak­ing care not to boil it. In a bowl, com­bine the but­ter and the re­main­ing caster sugar with the salt, then pour in the milk and cream mix­ture. Whisk un­til smooth and leave to cool un­til luke­warm. Whisk the eggs un­til frothy and com­bine with the yeast mix­ture. Add this egg mix­ture and the flour to the warm milk mix­ture and set aside at room tem­per­a­ture for an hour un­til the dough­nut mix­ture has risen.

To make the honey syrup, place the honey, wa­ter, caster sugar and cin­na­mon in a saucepan and stir over a low heat un­til the sugar dis­solves. Bring to the boil and sim­mer for five min­utes, skim­ming off any sur­face froth. Cool, strain and add the rose-wa­ter.

Heat the veg­etable oil in a large saucepan un­til hot (about 175°C). Drop heaped tea­spoons of the dough­nut mix­ture into the oil and fry un­til puffed and golden. Re­move with a slot­ted spoon and drain on kitchen pa­per. Pour warm syrup over the dough­nuts and sprin­kle the nuts over them. Serve with a dol­lop of ri­cotta cheese and gar­nish with rose petals.

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