Powdered Donuts with Pomegranate Syrup
- 200 milliliters Orange juice
- 100 milliliters Pomegranate molasses
- 1 teaspoon cornstarch
- 1 pomegranate
- Ground cinnamon
- 40 grams softened butter
- 30 grams sugar
- 1 egg
- 70 grams Quark
- 1 teaspoon organic Orange peel (finely grated)
- 130 grams Pastry flour
- 1 teaspoon Baking powder
- 50 grams dried Apricot
- 50 grams golden raisin
- vegetable oil (for frying)
- powdered sugar (for dusting)
Heat orange juice and pomegranate molasses in a pot and bring to a boil. Boil over medium heat for about 10 minutes until sauce is reduced to 100 ml (approximately 1/3 cup).
In a small bowl, mix cornstarch and 2 tablespoons cold water, then whisk into boiling liquid and bring to a boil again. Halve pomegranate and remove seeds. Stir seeds into sauce. Season with a dash of cinnamon.
In a bowl, mix butter and sugar until fluffy with hand mixer, then mix in egg, quark and orange zest until smooth. Sift flour and baking powder over bowl and mix into batter. Finely dice apricots. Fold apricots and raisins into batter.
In a deep, heavy skillet, heat oil to 180°C (approximately 350°F). Use 2 teaspoons to scoop dough and shape 12 quenelles. Fry donuts until crispy, about 8-10 minutes. Fry in batches. Drain on paper towels and dust with powdered sugar. Serve with pomegranate syrup.