|Warm milk||250 Milliliter (Warm Milk 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Packages)|
|All purpose flour||450 Gram (4 Cups)|
|Warm water||375 Milliliter (1 2/3 Cups 110Â°F, 43Â°C)|
|Lemon peel||1 Teaspoon, grated|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Sugar||225 Gram (1 Cup)|
|Honey||100 Gram (1/3 Cup)|
|Water||150 Milliliter (1 Cup)|
|Lemon juice||1 Tablespoon|
|Chopped pistachio nuts||25 Gram (1/4 Cup)|
To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Beat egg, warm water and lemon peel in a medium bowl.
Stir in yeast mixture.
Pour into flour mixture; beat to an elastic batter.
Cover and let rise in a warm place 20 minutes.
In a deep frying pan, heat oil to 375°F (190°C).
Using a wet tablespoon, take small spoonfuls of yeast batter and carefully drop into hot oil, 3 or 4 at a time.
Dip spoon in cold water before taking each spoonful.
Fry doughnuts about 4 minutes, turning once.
Drain on paper towels and keep warm while cooking remaining doughnuts.
To make syrup, put sugar, honey, water and lemon juice into a medium saucepan.
Stir constantly over low heat until sugar has dissolved.
Increase heat and boil 5 minutes, until syrup is quite thick.
Pour over warm doughnuts; sprinkle with pistachios.