Name: Turkish Doughnuts with Rose Hip Syrup
Cook time: 30 min
Total time: 1 hr
Yield: Makes 12 doughnuts
Ingredients: 1 cup water; 1 1/2 cups sugar; 1/2 cup dried rose hips; 1 teaspoon green cardamom pods; 1/4 cup rose water; 2 tablespoons fresh lemon juice; 1 cup all-purpose flour; 3/4 teaspoon kosher salt; 1/2 teaspoon ground cardamom; 1/4 teaspoon cinnamon; 1 cup water; 1 stick unsalted butter, cut into pieces; 1 tablespoons sugar; 3 large eggs, warmed in very warm water 10 minutes; About 10 cups vegetable oil for frying; Equipment: a deep-fat thermometer

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Turkish Doughnuts with Rose Hip SyrupJohn Kernick

Turkey is a paradise for street-food fans, and when Feniger travels there, she especially loves nibbling on the airy doughnuts soaked in syrup that are offered by many vendors. She made them her own by lacing a basic cream-puff dough with cardamom and cinnamon. Dried rose hips steeped in the syrup add a little texture and tartness to the sticky, fragrant bites.

Cooks'notes:

•Syrup can be made 1 day ahead and chilled. Reheat before using.
•Doughnuts can be fried 3 hours ahead and kept at room temperature. Reheat on a baking sheet in a 350°F oven 10 to 15 minutes, then dip in hot syrup.

Recipe notes

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