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Ramadan recipes: Syrup Doughnuts
Enjoy a twist on traditional fare this Eid-il-fitr.
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Break the Ramadan fast with a delicious dessert by Snowflake’s Asha Maharaj, who bakes a little extra sweetness into Eid-al-Fitr with her take on traditional Eid treats.
Soft and spicy Syrup Doughnuts
This one is perfect for the sweet-tooth.
Makes 20 small doughnuts
Ingredients
5 cups Snowflake Cake Wheat Flour
1 cup sugar
1 tsp salt
2 tsp ground ginger
2 tsp cinnamon
1 tsp coarsely ground fennel seeds
1 tsp ground cardamom
1 cup oil
1 x 10g sachet instant yeast
About 2 cups of equal parts tepid milk and water
Oil for deep-frying
Syrup for simmering
Desiccated coconut for dredging
For the syrup
1 1/2 cups sugar
1 cup water
1 cinnamon stick
4 cardamom pods, slightly cracked
1 small piece of ginger
Method
- Combine the flour, sugar, salt and spices in a mixing bowl. Rub the oil in by hand, and sprinkle in the yeast. Add the milk and water mixture until it forms a soft dough.
- Cover the dough and leave in a warm spot until it has doubled in size – this usually takes about four hours. Once risen, roll the dough into 20 small balls.
- To make the syrup, combine the ingredients in a saucepan, stir and bring to a rapid boil. Turn down to a simmer.
- Heat the oil and fry the dough balls until golden. Transfer to the simmering syrup for one to two minutes. Drain well and leave to cool.
- Roll in coconut.
- Delicious served with tea.
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