Istanbul Doughnuts


For Doughnuts:

2 cups all-purpose flour (Maida)

3 tablespoon sugar

1 tablespoon butter

1 tablespoon Istanbul tea leaves

1/2 teaspoon salt

1 tablespoon instant dry yeast

2/3 cup milk

Oil for frying doughnuts


For Sauce:

1 medium-size apple

1/2 cup sugar

4 tablespoons of Istanbul tea concoction

1 tablespoon berry sauce

1 tablespoon rose petals



For Doughnuts:

  • For activating the yeast, take warm milk, add 1 tablespoon of Istanbul tea leaves to it and bring it to a boil. Strain the tea and then add sugar and mix it well. Add the instant dry yeast and mix it again. Keep it aside for 10 min.
  • Take all-purpose flour in a mixing bowl and add salt to it. Mix it well and add the activated yeast mixture into this batter and make a sticky dough-like bread. Grease it with butter and keep it in a warm place for 1 hour or until the mixture becomes double in size.
  • Punch down the dough to release the air.
  • Roll out the dough to 1/2 inch thickness. Cut the doughnuts using a 3-3.5 inch doughnut cutter.
  • Deep fry the Doughnuts one by one on low flame until it turns golden in color.


For Sauce:

  • Take finely chopped apple and sugar in a pan and cook it on low flame until it turns saucy in texture. Add berry sauce to it, some rose petals, and Istanbul tea concoction for flavor. Cook it for 2 minutes and switch off the flame.
  • Let it rest for 10 minutes at room temperature and blend this sauce using a blender. Your doughnut sauce is ready to use. Enjoy!

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