1tablespooncrushed pistachio, (optional) for garnish
Instructions
Make the syrup
In a saucepan, add sugar, water, lemon juice, honey and vanilla extract over medium heat, bring to a boil, and then simmer for 10-15 minutes.
Turn off the heat, and let it cool down completely.
Make the dough
In a mixing bowl, mix flour, salt, dry milk, cornstarch, dry yeast and baking powder until combined.
Gradually add the warm water until you have an elastic, rubbery batter.
Cover the bowl and let it rise for 60-90 minutes.
Fry the dough
Heat about 2 inches of oil in a frying pan over medium heat.
Brush a piping bag with some oil, then fill it with the batter.
Pip about 1 inch of batter, and then cut with scissors; continue piping and cutting the dough.
Flip into the other side to fry evenly until golden brown.
Now, take the Loukoumades out of the oil and toss them into the cooled syrup, and strain them to remove excess syrup.
Garnish with finely chopped pistachio, and serve!
Notes
Make sure that the warm water you will be using for the dough will not be above 43C, or else the dry yeast will no longer work.
The dough should have a moist texture instead of being dry. Dry dough will not rise once you fry it, giving you a hard and chewy Zalabya.
Heat the oil thoroughly first before you put it in the dough, or else the dough will just stick to the bottom, ruining its texture and shape.
Variations
You can make chocolate syrup instead by adding melted chocolate to the syrup mixture.
Add a pinch of salt to your dough mixture to add taste.
Add cinnamon powder to the syrup mixture to add some warm flavor.
Make-ahead of Time: Make the dough ahead of time and freeze it until you are ready to fry it.To store: Refrigerate for up to three days in an airtight container. It is not wise nor desirable to free this dish.