Jalebi – Jordanian Doughnuts

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the lemon juice and rose water.

   💡The lemon keeps the sugar from crystallizing again.
3. 3
   Cool completely.

   💡Cold syrup on a hot pastry soaks in evenly.

To assemble

1. 4
   Dissolve the yeast and sugar in the lukewarm water and wait 10 minutes.
2. 5
   Add the flour and salt and mix into a batter that is runny and even.
3. 6
   Cover and Let rise 30 minutes.

   ⚙ ProofingPlastic wraporKitchen towel
4. 7
   Heat the oil to 180°C (355°F) and pour the batter into a piping bag and pipe spirals straight into the hot oil.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for fryingPiping bag

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
5. 8
   Fry 2–3 minutes, until the dough browns, and drain.

   Stove
6. 9
   Dip immediately in the cold syrup for 30 seconds and serve.

   💡Hot zalabia in cold syrup: the temperature difference keeps it crisp outside, and it soaks up syrup without going soft.