Turkish Doughnuts with Rose Hip Syrup

PreparationMake rose hip syrup: Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice. Make doughnuts while syrup simmers: Whisk together flour, kosher salt, and spices in a small bowl. Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes. Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.) Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat. Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough. Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm. 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.

PreparationMake rose hip syrup: Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice. Make doughnuts while syrup simmers: Whisk together flour, kosher salt, and spices in a small bowl. Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes. Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.) Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat. Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough. Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm. 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.