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For the syrup: boil the water and sugar for 2 to 3 minutes. Add the orange blossom water. For a different flavour, replace the orange blossom water with a lemon rind or a cinnamon stick. Leave to cool.
Making donuts: In a saucepan, boil the water, salt and butter. When it begins to boil, add the flour and wheat semolina and mix well. When the mixture is well incorporated, add the eggs one after the other while mixing thoroughly.
Pour the oil into the bowl. Set the thermostat to 180°C in Deep Fry mode and bring the oil to a boil. Fill the previously made fritter batter into a pastry bag with a star tip.
Push the mixture through the tip and cut the donuts to the desired size even while dropping them into the Versalio bowl, with or without the basket.
When they are golden brown, remove the donuts from the bowl and place them on absorbent paper. Roll them in the syrup. Serve warm with pistachio powder.