These small traditional yeasted Middle Eastern doughnuts do not contain eggs or dairy. I always make a small amount only because they taste best the same day.
2 people made this
For the syrup
500g granulated sugar
1 teaspoon lemon juice
orange blossom water, to taste
For the doughnuts
1 level teaspoon dried active yeast
1/2 teaspoon caster sugar
375ml warm water
250g plain flour
1 pinch salt
oil for deep-frying
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Method Prep:20min › Cook:10min › Extra time:1hr › Ready in:1hr30min
For the syrup mix the sugar, water, and lemon juice in a heavy saucepan. Slowly bring to the boil and stir until the sugar is dissolved. Simmer until the syrup has a thick consistency, about 15 minutes. Add orange blossom water to taste and remove from the heat. Let cool then refrigerate.
Dissolve the yeast in a portion of the warm water in a large bowl and let sit for a few minutes until it starts to foam. Add the flour and salt and knead to a soft dough. Cover and let rise for 1 hour in a warm place.
Heat the oil in a fryer or a heavy pan. Drop teaspoons of dough into the hot oil and fry until golden brown on both sides. Remove with a slotted spoon and degrease on paper towels.
Dip each zalabia in the cooled syrup and let excess syrup drop off. The zalabia may be eaten either while still warm or cooled but they should be eaten the same day.