← Back to Search Results
frying mediterranean
Carnival Doughnuts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Every culture has a festival and every festival has its rendition of fried dough. The Italians celebrate with frittelle, Mexicans make long, skinny churros, and the French eat beignets. Funnel cakes are the American version of this simple but tasty tradition. Out of that tradition came Carnival Doughnuts—a cross-cultural delight, accented by the aromatic flavors of the Mediterranean, such as orange flower water, readily found at most Indian and Middle Eastern markets. The loose batter is piped directly into the hot oil, making crispy, delicate snakes of sweet, perfumed dough.

Yield: 12 servings

Ingredients

  • 4 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 extra-large eggs
  • 2 cups buttermilk
  • 2 tablespoons mild-flavored honey, such as clover
  • 1½–2 tablespoons pure almond extract, to taste
  • 5–6 tablespoons orange flower water, to taste

For decorating:

  • Nonmelting icing sugar or powdered sugar

Special Items:

  • Pastry bag fitted with a #4 plain tip
  • Heavy-duty, deep saucepan filled halfway with vegetable oil

Directions

Heat the oil to 375 degrees.

Over a large mixing bowl, sift to combine the flour, sugar, baking soda, baking powder, and salt. Make a large well in the center and pour in the eggs, buttermilk, honey, almond extract, and orange flower water. Whisk together the liquid ingredients and slowly draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour.

Fill the pastry bag half full and pipe the batter directly into the hot oil, making random, 3-inch-long squiggles. After you’ve piped a few, wait until they have risen back to the surface before you pipe more, being careful not to overcrowd the pan.

Pile onto a platter and sift nonmelting icing sugar or powdered sugar over the top.


© 2000 Nancy Silverton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include nonmelting icing sugar or powdered sugar for decorating.

596kcal (30%)
104mg (10%)
0mg (1%)
19mcg RAE (1%)
125mg
16mg
7g
22g
1g
55g
41mg (14%)
288mg (12%)
3g (15%)
39g (60%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
cooking-for-friends Cooking for Friends
by Gordon Ramsay
new-american-table New American Table
by Marcus Samuelsson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
nigella-express Nigella Express
by Nigella Lawson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?