Dough
4 1/2 Cups Kanafeh dough
3 Tablespoons Caster Sugar
1 Cup unsalted Butter

Syrup
This recipe is used in a variety of desserts. Prepare it and keep it in your cupboard or in the refrigerator. It will keep for up to three months.
Ingredients:
6 cups sugar
3 cups water
3 tablespoons lemon juice
1 Tablespoon Rose water or Orange Blossom water
1 Tablespoon Honey
Preparation:
In a saucepan combine sugar and water over medium high heat. Stir sugar until dissolved.
Stir constantly until mixture begins to thicken, and add lemon juice. Continue to stir until syrup begins to boil. Add in your choice of Rose/Orange Blossom water and honey. Remove from heat and allow cooling.

Filling (Your choice)
½ cup pistachios ground small
½ cup walnuts ground small
½ cup hazelnuts ground small
½ cup cashews ground small
½ cup pecans ground small
½ cup very fine coconut
1 Tablespoon Caster sugar
1 Tablespoon Orange Blossom Water

Directions

1. Melt butter; prepare your kanafeh dough by putting it in the food processor until small pieces but not super fine. The softer it is the better for fitting into the mini doughnut pan.
2. Prepare your nut/coconut mixture by adding the sugar and orange blossom water until a paste is formed.
3. Fill the mini doughnut pan with the dough place in a 350 oven for 20-25 minutes until light golden brown. (If you want them crunchy let them stay in longer until darker in color)
4. Have your syrup ready when the kanafeh doughnuts come out of the oven, place them in the syrup until they have the amount you want on them.
5. Take a small amount of the filling and place it in the hole of the mini doughnut.