Doughnuts in Cardamom Syrup

1. 1

   In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes.

2. 2

   Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt.

3. 3

   Turn the dough out onto a lightly floured work surface.

4. 4

   Knead lightly until the dough is silky.

5. 5

   Oil a medium bowl and add the dough.

6. 6

   Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.

7. 7

   Punch down the dough, then let it rise again for another 30 minutes.

8. 8

   Meanwhile, preheat the oven to 350.

9. 9

   Spread the almonds in a pie plate and bake for 10 minutes.

10. 10

    In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain.

11. 11

    Let cool slightly, then stir in the rose water.

12. 12

    In a large saucepan, heat the vegetable oil to 325.

13. 13

    Meanwhile, divide the dough into quarters.

14. 14

    Cut each quarter into 10 pieces.

15. 15

    Using wet hands, shape into balls and poke a hole in the center of each.

16. 16

    Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side.

17. 17

    Drain on paper towels.

18. 18

    Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.

* Per serving · 4 servings · Values may vary.