Lugaimat Donuts
Ingredients:
1 cup milk
1 large egg
2 cups all purpose flour
2 tbsp sugar
4 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cardamom
pinch of ground saffron
1/4 cup butter, melted
1/2 cup white sugar
LUGAIMAT CUSTARD
1 tbsp rose water
1 tsp cardamom
1/2 tsp grounded saffron
1 cup milk
4 tsp corn starch
1/4 cup sugar
2 egg yolks
Instructions:
In a small bowl, mix together the egg and milk and set aside.
In a medium bowl, whisk all the dry ingredients together.
Stir the milk-egg mixture into the dry ingredients. (you can use gloves for less of a mess)
Then mix in the melted butter.
Using an ice cream scooper or a spoon, scoop 1 oz balls of dough and roll them into spheres between your palms and fry them in vegetable oil at 350 °F.
Once out of the oil, roll the donut balls in a bowl of sugar and set aside.
Fit a piping bag with a round tip, poke a hole into the donuts and fill them with the lugaimat custard and serve.
For the custard, in a small bowl mix the rose water, cardamom and grounded saffron together.
Combine milk, sugar and cornstarch and whisk on medium heat until the milk bubbles from the sides (not boil)
Slowly add in the egg yolks and mix continuously for 5 minutes or until it thickens.
Mix in the rose water and take off heat.
Pour the custard into a bowl and cover with plastic wrap. Press the plastic to the surface to avoid a skin to form.
Refrigerate for 30-60 mins.
