Awwami Crisp Donut Balls Middle East Palestine Recipe

Ingredients for Awwami Crisp Donut Balls Middle East Palestine

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• Dry Yeast
• 1/4 teaspoon sugar (for yeast) + [Amount as needed for attar/syrup]
• 1 1/4 cups warm water (105-115°F)
• 1/2 teaspoon salt
• Syrup
• Vegetable oil, enough for deep frying

How to Make Awwami Crisp Donut Balls Middle East Palestine

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 cup cornstarch.
2. 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.
3. Add the yeast mixture and 1 cup warm water to the flour mixture.
4. Beat with a wooden spoon or electric mixer until a smooth, slightly sticky dough forms.
5. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
6. 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.
7. 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.
8. 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.
9. 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.
10. While still warm, dip the Awwami balls in your prepared cold attar (rosewater syrup, honey syrup, or other desired flavoring).
11. Serve the warm Awwami donut balls immediately. Enjoy!