Ingredients
For the dough:
- 50 gram Butter
- 150 gram Flour wheat / Flour
- 2 pieces Chicken eggs
- 0,5 teaspoon Salt
- 250 ml Water
- 300 ml Vegetable oil for frying and forming
- 50 gram Pistachios for sprinkling doughnuts
For the syrup:
- 100 ml Sugar Syrup Per 100 ml of water 50g of sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Honey
Instructions
- Prepare the syrup: pour water (100 ml) into a ladle, squeeze out the lemon juice and add sugar. Cook for 10-15 minutes after boiling. Add a spoonful of honey. Stir. Cool.
- To prepare custard or cookie dough. In a saucepan, pour water (250 ml), put butter and a pinch of salt. Bring to boil.
- Add the flour, stirring the mass actively. Remove from heat.
- Allow the workpiece to cool slightly.
- Then enter the eggs one at a time, stirring well each time.
- The finished dough should be smooth and shiny. It sticks to your hands.
- Form round doughnuts with a recess in the middle (press your thumb, almost push through the middle). It is slightly larger than a walnut. To prevent the dough from sticking to my hands, I smeared them a little in vegetable oil.
- In a frying pan, pour vegetable oil and lay out the blanks.
- Fry on both sides until yellow-Golden.
- Ready-made doughnuts immediately transfer the skimmer to a previously prepared plate, cool, brush well impregnate the doughnuts with syrup.
- Chop the pistachios in any convenient way. Fill the holes in the doughnuts with crushed nuts.
- Bon Appetit!
- Enjoy.