Recipe Index

Ingredients

• 1 (1/4-oz) packet instant yeast (about 2 1/4 tsp)
• 1/4 cup plain whole-milk yogurt (not Greek style)
• 3 Tbsp sugar
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp ground cardamom
• 1/4 tsp kosher salt
• vegetable oil, for frying (about 8 cups)
• flaky sea salt, for serving (optional)
• a deep-fry thermometer

Method

1. Whisk the instant yeast, yogurt, the first measure of sugar, the first kosher salt and the baking powder with 1 cup of water in a bowl, then mix in the all-purpose flour with a rubber spatula until a very sticky, almost batter-like dough forms.
2. Cover the kalimati bowl and leave the dough in a warm, draft-free spot for about 1 hour, until it has doubled in size.
3. While the dough rises, boil the second measure of sugar with the ground cardamom, the remaining kosher salt and 1/2 cup of water in a small saucepan over medium-high heat, stirring to dissolve the sugar, and cook the cardamom syrup for about 3 minutes, until it thickens slightly, then set it aside off the heat.
4. Pour vegetable oil into a large heavy saucepan to come 3 inches up its sides, fit the deep-fry thermometer to the pan and heat the oil over medium heat to 325°F.
5. Ease the risen dough from the sides of its bowl with a rubber spatula and fold it gently to gather it together.
6. Drop small balls of dough into the hot oil with a small cookie scoop or two spoons, working in batches of about eight, and fry the kalimati for about 2 minutes on each side, until they are deep golden brown.
7. Lift the fried kalimati onto paper towels and let them cool slightly so the syrup will cling.
8. Tumble the warm kalimati in a medium bowl with the reserved cardamom syrup poured over them until every doughnut is glossed, then pile them on a platter and sprinkle flaky sea salt over the top if it is being used.

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.