Lebanese doughnuts with lemon syrup

Lebanese doughnuts with lemon syrup

By
From
Saha
Makes
24 small doughnuts
Photographer
Matt Harvey

Once the dough has proved and doubled in bulk, you can transfer it to the fridge, where it will keep quite happily for up to 4 days.

Lemon syrup

Ingredients

Quantity Ingredient
300g caster sugar
100ml water
40ml lemon juice
20g corn syrup
1 vanilla bean, split and seeds scraped, (optional)

Doughnuts

Quantity Ingredient
10g dried yeast
600g plain flour
A pinch salt
70g caster sugar
440ml milk
70g unsalted butter
3 eggs
1 egg yolk
candied lemon zest, (optional)

Method

  1. To make the lemon syrup, combine all the ingredients in a large heavy-based saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil, then remove from the heat and leave to cool.
  2. To make the doughnuts, mix the yeast, flour and salt in a large mixing bowl. Put the sugar and milk in a saucepan and heat gently to dissolve the sugar. Do not boil. Pour onto the butter and stir to melt. Leave until it cools to lukewarm, then whisk the eggs and egg yolk into the liquid. Pour the liquid into the flour and stir in by hand, until the batter is smooth. Cover the bowl and leave in a warm, draught-free spot for 1 hour, by which time the dough should have doubled in size.
  3. Shape the doughnuts into a little quenelles using 2 spoons, or put the dough into a piping bag and use a pair of scissors to snip off little dollops.
  4. Heat the oil to 180°C or until a cube of bread sizzles to the surface. Drop the doughnuts into the oil and fry for 4–5 minutes, until golden brown. Sit the hot doughnuts in the syrup and leave for a few minutes to soak before serving. They are particularly good with a tart ice cream; try the Fig–Barberry Ice Cream Sour Cherry– Mascarpone Sorbet or a good quality purchased vanilla or lemon ice cream. For an extra lemon hit, garnish with candied lemon zest.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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