AuthorSaf-instantIn a saucepan over medium heat, add the syrup’s ingredients and stir a couple of times with a spoon.
Bring the mixture to a boil then reduce heat and simmer for 20 minutes.
Take it off heat, set it aside and let it cool down completely
In a deep bowl, combine dry ingredients and mix with a spatula.
Gradually add warm water until you reach an elastic rubbery dough.
Cover with plastic wrap and let it rise in a dark warm place for an hour to an hour and a half.
Pour about 5 cm of oil in your frying pan and heat on medium.
Deflate the batter as we do not want it to be all bubbly.
Brush the piping bag with oil then fill with some of the batter. Cut a small opening in it.
Dip your scissors in the oil and start piping around 1 inch of batter, cut with scissors.
The batter will start to form a round ball and float in oil.
Continue piping and cutting dough making sure you dip your scissors in oil between cuts
Keep flipping and turning the balls around so they fry evenly, also push them down in the oil to get golden color.
Take them out of the oil straight into the cooled syrup.
Toss them around in the syrup then take them out into a strainer to remove excess syrup.
Serve garnished with nuts.
Ingredients
Directions
In a saucepan over medium heat, add the syrup’s ingredients and stir a couple of times with a spoon.
Bring the mixture to a boil then reduce heat and simmer for 20 minutes.
Take it off heat, set it aside and let it cool down completely
In a deep bowl, combine dry ingredients and mix with a spatula.
Gradually add warm water until you reach an elastic rubbery dough.
Cover with plastic wrap and let it rise in a dark warm place for an hour to an hour and a half.
Pour about 5 cm of oil in your frying pan and heat on medium.
Deflate the batter as we do not want it to be all bubbly.
Brush the piping bag with oil then fill with some of the batter. Cut a small opening in it.
Dip your scissors in the oil and start piping around 1 inch of batter, cut with scissors.
The batter will start to form a round ball and float in oil.
Continue piping and cutting dough making sure you dip your scissors in oil between cuts
Keep flipping and turning the balls around so they fry evenly, also push them down in the oil to get golden color.
Take them out of the oil straight into the cooled syrup.
Toss them around in the syrup then take them out into a strainer to remove excess syrup.
Serve garnished with nuts.
