Servings
3
Prep time
Cook time
Recipe
Ingredients
- 1 packet dried yeast
- 1/3 cup water
- 2 1/2 cups plain flour
- 1 tsp salt
- 2 2/3 cups warm water
- Grape seed oil or oil of choice, to fry
- 3⁄4 cup sugar syrup
- 1-2 tsp rose water, to taste
- Rosemary, flowers to garnish
Method
- Combine 1/3 cup water and yeast. Set aside for a few mins to activate.
- Add mix to the flour, add salt and slowly pour in more warm water, whisking as you go, until it reaches a thick pancake mixture consistency.
- Cover with cling wrap and towel for 1 hour or until almost doubled in size.
- Heat oil over medium heat until a drop of the batter sizzles when dropped in. Using 2 spoons, scoop the batter with one spoon and push it off into the oil with the other. Repeat until you have almost filled the pan.
- Turn the doughnuts a couple of times until golden and cooked through, drain on paper towel.
- Heat the sugar syrup over low heat, add rose water and drizzle over doughnuts. Scatter over rosemary flowers.
- Note: You will often find rosemary with flowers in greengrocers or your garden.
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