Barley Doughnuts Soaked in Marigold Syrup

Soaking fried dough in heavy syrup comes up in all sorts of cultures, from Persian bamieh to Lebanese awamat. Tangerine marigold is one of my favorite summer flavors and makes a very lovely syrup for everything from cocktails to soaking these barley doughnuts. The doughnuts didn’t suffer when I gave them a dip in maple syrup because I couldn’t be bothered to make a simple syrup—you always have options.