Halka Tatlısı (Turkish Ring Dessert)

• Sugar500g granulated sugar
• Vegetable oil1.2 liters vegetable oil (for frying), plus 100ml for the dough
• Egg3 eggs
• Semolina30g fine semolina
• Salt1/2 teaspoon salt
• Water800ml water (400ml for the syrup, 400ml for the dough)
• Flour250g all-purpose flour
• Lemon1/2 lemon, juiced

How to Make It

• 1

  First, prepare the syrup. In a medium saucepan, combine 500 g of sugar and 400 ml of water. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until slightly thickened. Add the juice of 1/2 lemon. Remove from heat and let it cool completely; the syrup must be cold when the pastries are hot.

• 2

  Next, prepare the pastry dough. In a medium saucepan, bring 400 ml of water, 100 ml of vegetable oil and ½ teaspoon of salt to the boil.

• 3

  Take the pan off the heat, add 250 g of all-purpose flour and 30 g of fine semolina at once and stir hard with a wooden spoon. Return the pan to low heat and cook, stirring, for 2-3 minutes until the dough comes away from the pan in one ball.

• 4

  Transfer the dough to a large bowl and let it cool for 10-15 minutes until warm. Beat in 3 eggs one at a time until the dough is smooth, glossy and holds a ridge.

• 5

  Transfer the dough into a piping bag fitted with a large star-shaped nozzle (about 1.5 cm opening). This nozzle creates the characteristic ridges of Halka Tatlısı, helping it absorb more syrup.

• 6

  Heat a deep, heavy-bottomed pot with 1.2 liters of vegetable oil (like sunflower or canola) only until warm (about 150°C). Starting in warm oil and raising the temperature gradually is key to even frying and preventing the pastries from becoming greasy.

• 7

  Carefully pipe rings of dough onto squares of baking paper and slide them into the warm oil, or pipe them directly into the oil, cutting the dough with scissors after each shape. Fry a few at a time, without overcrowding the pot, raising the heat gradually to 170°C, for 8-10 minutes, turning them, until they are deeply golden brown and crisp all over.

• 8

  Using a slotted spoon, immediately transfer the hot, fried Halka Tatlısı directly into the cold syrup. Allow them to soak for at least 3-5 minutes, gently pressing them down occasionally to ensure they absorb plenty of the sweet syrup. This hot-into-cold method is essential for maximum syrup absorption and a tender interior.

• 9

  Remove the soaked pastries from the syrup, letting any excess drain off, and arrange them on a serving plate. Halka Tatlısı is best enjoyed warm or at room temperature, perhaps with a sprinkle of ground pistachios for an extra touch of flavor and color.