Behind the Recipes
Hanukkah Doughnuts in Cardamom & Rose Syrup by Chef Rachel Klein
INGREDIENTS:
1 3/4 cups warm water, plus 1 cup water
2 envelopes active dry yeast
3 3/4 cups all-purpose flour, sifted
2 cups plus 2 tbsp. sugar
3/4 tsp. salt
1 cup sliced almonds
2 tbsp. fresh lemon juice
2 tsp. ground cardamom
1 tsp. rose water
Vegetable oil, for frying
PREPARATION:
1. In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes.
2. Using a wooden spoon, stir in the flour, 2 tbsp. of the sugar and the salt. Turn the dough out onto a lightly floured work surface.
3. Knead lightly until the dough is silky. Oil a medium bowl and add the dough.
4. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
5. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Spread the almonds in a pie plate and bake for 10 minutes.
6. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
7. In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters.
8. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each.
9. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
10. Dip one side of each doughnut in the syrup and sprinkle with the almonds; serve.
The recipe can be made through steps 1 and 2; then the doughnut dough can be refrigerated overnight. Bring to room temperature before proceeding.
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