Dissolve the yeast and sugar in the lukewarm water and wait 10 minutes.
2
Add the flour and salt and knead into a dough that is sticky.
3
Cover and Let rise 1 hour.
⚙ ProofingPlastic wraporKitchen towel
4
Heat the oil to 175°C (345°F) and working With wet hands, shape the dough into rings and drop them into the oil.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡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
Fry 3–4 minutes per side, until the dough browns, and drain.
Stove
6
Sprinkle the powdered sugar on top and serve immediately with the date syrup.
216calories
5 gprotein
35 gcarbs
5 gfat
● protein 10%● carbs 67%● fat 23%
Per serving (98 g), of 8 servings
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Candy/oil thermometer
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