This quick bread is flavorful, tasty, and very simple to make. A decent cup of coffee goes wonderfully with it!
| Prep Time: | 30 mins |
| Cook Time: | 26 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 6 mins |
| Servings: | 40 |
| Yield: | 40 servings |
Ingredients
- 3 cups water, divided
- 2 cups white sugar, divided
- 1 lime, juiced
- 2 teaspoons vanilla extract, divided
- 2 ½ cups vegetable oil
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 2 cups corn oil
Instructions
- Combine 1 cup water and 1 cup sugar in a saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir 1 teaspoon vanilla extract into the syrup; let cool.
- Stir 2 cups water, 1 cup sugar, vegetable oil, and salt together in a pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a bowl; allow to cool, about 5 minutes.
- Flatten batter into the bottom of the bowl. Add eggs, 1 at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla extract; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.
- Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into the hot oil; repeat until saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.
- Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 37 mg |
| Sugars | 10 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe requires way too much oil, and too little flour to actually form a dough. 1/4 cup oil is more than enough for the cooking process. I had to add almost 1 and 3/4 cups extra flour due to it being too oily and to form a dough. But yet was still too oily. After all the adjustments the cooking process was fine and it tasted good. I also had to add more sugar to the syrup as it was not thick enough to hold onto the pastry. Please adjust your recipe as it was very difficult to adjust.
Loved it
The proportions are way off with this recipe. I couldn’t even finish making it. I should have looked for other Balah el Sham recipes before trying this one.