Turkish Doughnuts with Rose Hip Syrup

Delicate Turkish-style doughnuts flavored with cardamom and cinnamon, served with a fragrant rose hip and rosewater syrup. These light and airy pastries are fried until golden brown and soaked in an aromatic sweet syrup for a truly special dessert.

6 servings

1 hr 19 min

Published October 4, 2025

Ingredients

•1 cup water
•1½ cups sugar
•½ cup dried rose hips
•1 teaspoon green cardamom pods
•¼ cup rose water
•2 tablespoons fresh lemon juice
•1 cup all-purpose flour
•¾ teaspoon kosher salt
•½ teaspoon ground cardamom
•¼ teaspoon cinnamon
•1 cup water
•1 stick unsalted butter
•1 tablespoons sugar
•3 large eggs
•10 cups vegetable oil
•1 piece deep-fat thermometer

Cooking Instructions

1.
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.
30 min
2.
Whisk together flour, kosher salt, and spices in a small bowl.
2 min
3.
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.
7 min
4.
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.)
5 min
5.
Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.
10 min
6.
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.
20 min
7.
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.
5 min

Ingredients

•1 cup water

•1½ cups sugar

•½ cup dried rose hips

•1 teaspoon green cardamom pods

•¼ cup rose water

•2 tablespoons fresh lemon juice

•1 cup all-purpose flour

•¾ teaspoon kosher salt

•½ teaspoon ground cardamom

•¼ teaspoon cinnamon

•1 cup water

•1 stick unsalted butter

•1 tablespoons sugar

•3 large eggs

•10 cups vegetable oil

•1 piece deep-fat thermometer

Cooking Instructions

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.

30 min

Whisk together flour, kosher salt, and spices in a small bowl.

2 min

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.

7 min

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.)

5 min

Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.

10 min

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.

20 min

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.

5 min