Instructions

1. Boiling the Liquids

   In a saucepan over medium heat, combine water, butter, sugar, and a pinch of salt, and bring the mixture to a boil until the butter has completely melted. · 3 min
2. Cooking the Dough

   Mix the flour with the cornstarch, then reduce the heat to low and add the flour mixture all at once while stirring quickly and continuously with a wooden spoon until the dough comes together, pulls away from the bottom and sides of the pot, and forms a smooth ball. · 2 min
3. Cooling the Dough

   Remove the saucepan from the heat, spread the dough in a wide bowl, and allow it to cool completely so the eggs do not cook when added. · 15 min
4. Adding the Eggs

   Add the eggs gradually, one at a time, along with the vanilla, beating well with an electric or hand mixer until each egg is fully incorporated before adding the next, until you obtain a sticky, smooth dough. · 5 min
5. Preparing for Piping

   Transfer the dough into a piping bag fitted with a star/serrated nozzle suitable for Balah El Sham. · 2 min
6. Piping into Oil

   Pour ample oil into a deep skillet while it is completely cold, without turning on the heat. Pipe the Balah El Sham fingers directly into the cold oil, cutting each piece with oil-greased kitchen scissors. · 5 min
7. Frying over Low Heat

   Turn the heat to medium-low and leave the Balah El Sham pieces until they float to the surface and puff up, then gently flip them on all sides until they develop an even golden color and a crispy texture. · 10 min
8. Soaking in Syrup and Serving

   Remove the Balah El Sham from the hot oil, drain for a few seconds, then immediately drop them into the thick, cold sugar syrup and let soak for two minutes to absorb well, then drain and serve. · 3 min

Nutrition / serving

Chef's tips