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# Zalabia (Fried Dough Puffs in Syrup)

Airy yeast fritters I fry for Hanukkah and dip, still hot, in a sugar syrup with rose water.

## What you need

### Dough

- 3⅓ cups sifted all-purpose flour (3⅓ cups)
- 2¼ cups lukewarm water
- ½ oz fresh yeast (or ½ tbsp dry yeast)
- 1 tbsp sugar
- oil for frying

### Syrup

- 2 cups sugar (400 g)
- 1½ cups water
- 1 tbsp lemon juice
- 2 tbsp rose water or ground cinnamon

## How I make it

### Dough

1. Dissolve the yeast in ¼ cup of the lukewarm water and add the sugar. Stir and leave in a warm place for 10 minutes, until foamy.
2. Transfer the yeast mixture to a bowl and add the rest of the water, whisking quickly.
3. Gradually add the sifted flour, whisking fast, until you have a thick batter.
4. Cover and let rise in a warm place for about 1½ hours.
5. Beat well again and let rise for 30 minutes. Repeat the beating and rising twice more, for a light, delicate texture.

### Syrup

1. Pour the water into a small saucepan, add the sugar and lemon juice and simmer for about 25 minutes.
2. Add the rose water and cook for about 5 more minutes. Let cool.

### Frying

1. Fill a wide pot with at least 3 inches (7 cm) of oil and heat it.
2. Beat the batter once more. Drop spoonfuls into the hot oil with a wet teaspoon, or pipe it in as short logs.
3. Fry until golden brown on all sides.
4. Lift out of the oil onto paper towels.
5. Dip the fritters into the cool syrup while they're still very hot and lift them out right away.

## What I've learned

- I serve zalabia warm or cold, both are good.

Source: https://chefef.com/en-us/recipes/zalabia-dough-fritters-in-syrup/