Get ready to go nuts over our Honey Pistachio Calas! Rice is the golden ingredient in this sweet treat, binding with warm honey and crunchy pistachios.
Pistachio Honey Calas
Ingredients
- ½ cup warm water (110° to 115°)
- 4 tablespoons honey, divided
- 1 (0.25-ounce) package active dry yeast
- 2 cups cooked long-grain white rice, room temperature
- 1½ cups all-purpose flour
- 1⁄3 cup finely chopped pistachios
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cardamom
- 3 large eggs, room temperature and beaten
- ½ teaspoon vanilla extract
- Vegetable oil, for frying
- Garnish: finely chopped pistachios, honey
Instructions
- In a medium bowl, combine ½ cup warm water, 2 tablespoons honey, and yeast. Cover and let stand until foamy, 5 to 7 minutes.
- Stir rice into yeast mixture until well combined. Cover and let stand at room temperature for 2 hours. (Alternatively, cover and refrigerate overnight.)
- In another medium bowl, whisk together flour, pistachios, salt, and cardamom. Gently fold flour mixture into rice mixture.
- In another medium bowl, whisk together eggs and vanilla until fluffy. Gently fold egg mixture and remaining 2 tablespoons honey into rice mixture. Cover and let stand in a warm, draft -free place (75°) until puffed, 30 minutes to 1 hour.
- In a large stockpot or Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Using a 1½-tablespoon springloaded scoop, carefully scoop rice mixture into hot oil in batches of 5 to 7; fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove from oil, and let drain on paper towels. Serve warm, and garnish with pistachios and honey, if desired.
