Medieval Honeyed Marzipan Doughnuts. Need I say more?
MEDIEVAL HONEYED MARZIPAN DOUGHNUTS (قاهرية, QAHIRIYYA)
Daniel Newman, author of Eat Like a Sultan shared this delicious recipe with me.
150g almond oil
1/4 cup water
113g ground almonds
½ tbsp yeast
2 cups water
1 egg white
½ cup sugar
1 tbsp rosewater
Oil for deep frying
50g pistachios, ground
Mix the ingredients for the marzipan filling together. Add it to a pot and gently simmer for 10 - 12 minutes.
Remove the pot from the heat and leave it aside to cool.
Once the mixture is cool enough to handle, knead it well until all of the ingredients are well-incorporated.
Take some of the dough and roll it into cylindrical pieces. Join the ends together to make marzipan rings.
Dust a surface with flour and arrange the rings. Leave the rings to rest, uncovered, at least overnight.
Whisk the ingredients for the batter together, and leave it aside to rest half an hour or so.
Take a shallow frying pan and add enough oil to shallow/deep fry. Heat up the oil until it begins to sizzle.
Take a saucepan, add the honey and bring it to a boil. Reduce the heat so there is just enough to keep the honey warm.
Take a marzipan ring, dip it in the batter then fry it for 2-4 minutes until golden brown, flipping it over partway through
Immediately remove the fried ring, dip it in the warm honey for 15 - 30 seconds, then remove and arrange on a plate.
Repeat until all the marzipan doughnuts have been cooked.
Grind pistachios and scatter them on top to garnish.