Pistachio and barberry nougat doughnuts with orange blossom syrup

Serves 10 Desserts and puddings

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Method

Using an electric stand mixer with the whisk attachment, whip the egg whites at a moderate speed until they begin to foam and hold stiff peaks. Continue to whisk at a low speed while you make the syrup.

Combine the sugar, glucose and 60ml water in a saucepan over a medium-high heat.

Continue to cook until the mixture reaches soft ball stage – to test if the syrup is ready, drop a small amount into a shallow bowl of cold water to cool it down. If you have a kitchen thermometer, the syrup will be ready when the temperature reaches 115-118C (about 240F).

Line a baking tin with baking paper. Pour the sugar syrup slowly into the egg mixture and continue beating on low for around 20 minutes or until the mixture is cool. Add the barberries and pistachios and beat until just combined. Pour the nougat onto the prepared tray and allow to set for 10 minutes.

Mix the cornflour and icing sugar together in a small bowl then spread over a tray. Roll the nougat into 30 1.5cm balls and place on the tray. Roll in the cornflour and icing sugar mixture to coat. Cover and set aside.

To make the batter, mix the yeast and 250ml water in a large bowl. Fold through the flour, sugar and salt, then cover with a tea towel and leave to prove in a warm place for 30 minutes or until doubled in size.

To make the orange blossom syrup, put the honey in a small saucepan and bring to the boil over a high heat. As soon as it begins to boil, remove from the heat and add the orange blossom water. Set aside.

Heat the rapeseed oil in a deep, heavy-based frying pan or deep-fryer until shimmering. If you have a kitchen thermometer, the oil will be ready when the temperature reaches 170C/325F/ Gas 3. Scoop out some dough, about half the size of your palm, and press a ball of nougat into the centre. Turn your hand, and squeeze your fist. The batter should come out between your thumb and index finger into the shape of a round ball. Pinch or use a knife to cut the dough encasing the nougat, allowing the doughnut gently to drop into the hot oil. Repeat to make the remaining doughnuts.

Cook in batches (you don’t want to overcrowd the pan) for about 5-6 minutes until golden brown. Drain on paper towel.

Drizzle the warm orange blossom syrup over the hot doughnuts and serve.