Powdered Donuts with Pomegranate Syrup

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Powdered Donuts with Pomegranate Syrup
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
490
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories490 kcal(23 %)
Protein10.4 g(11 %)
Fat21.1 g(18 %)
Carbohydrates63 g(42 %)
Author of this recipe:

Ingredients

for
4
Ingredients
200 milliliters
100 milliliters
1 teaspoon
1
40 grams
softened Butter
30 grams
1
70 grams
1 teaspoon
organic Orange peel (finely grated)
130 grams
1 teaspoon
50 grams
dried Apricots
50 grams
Vegetable oil (for frying)
Powdered sugar (for dusting)
Preparation

Kitchen utensils

1 Pot, 1 Hand mixer, 1 Skillet

Preparation steps

1.

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).

2.

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.

3.

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.

4.

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.