Ingredients
For the batter:
240 g cups flour
475 g warm water
8 grams (or 1 package) yeast
13 g sugar
5 g salt
pinch saffron threads (finely ground)
1 L Canola Oil
For the syrup:
600 g sugar
360 g water
30 g rose or orange blossom water
5 grams kosher salt
½ Juice of half a lemon
pinch saffron threads (finely ground)
Tools
Pipping Bag
Bowl
Frying Pan
Directions
Step 1
Dissolve yeast in water. Allow to stand 30 minutes.
Step 2
(Meanwhile, make the syrup: Combine sugar and water over high heat for 6-7 minutes. Add lemon juice and cook for 2 more minutes. Add rose water or orange blossom water and cook for another 1/2 minute. Let cool!)
Step 3
Mix together flour and salt. Add to the yeast mixture and mix with a hand mixer until smooth & creamy like thick cream.
Step 4
Cover and let stand for 30 minutes.
Step 5
Heat oil in a frying pan until very hot and then reduce head to medium.
Step 6
Fill a pastry tube (pipping bag) with the mixture and squeeze the batter into the hot oil in circles. Allow it too fry until golden brown. Flip to fry the other side.
Step 7
Once golden brown, transfer to a paper towel and let it drain.
Step 8
Dip into the cooled syrup. Serve to your lovers!
