Zutaten für Awwami Crisp Donut Balls Middle East Palestine
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Zubereitung von Awwami Crisp Donut Balls Middle East Palestine
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 cup cornstarch.
- In a small bowl, dissolve 1 teaspoon active dry yeast in 1/4 cup warm water (105-115°F). Sprinkle with 1/4 teaspoon sugar and let stand for 5-10 minutes until foamy.
- Add the yeast mixture and 1 cup warm water to the flour mixture.
- Beat with a wooden spoon or electric mixer until a smooth, slightly sticky dough forms.
- Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a candy thermometer to monitor the oil temperature.
- Lightly grease your hands with oil or water. Gently scoop up about a tablespoon of dough, shaping it into a small ball. Carefully drop the ball into the hot oil.
- Fry the donut balls in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and puffed up.
- Remove the fried donut balls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- While still warm, dip the Awwami balls in your prepared cold attar (rosewater syrup, honey syrup, or other desired flavoring).
- Serve the warm Awwami donut balls immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
54g
Fat
0g
Carbs
20g
