Zangula (Zengoula)

Ingredients

• •2 cups all-purpose flour
• •1 tablespoon cornstarch
• •1 teaspoon instant yeast
• •1 tablespoon sugar
• •1 1/4 cups warm water
• •1/4 teaspoon ground cardamom
• •1 pinch kosher salt
• •Vegetable oil for frying
• •1 cup sugar
• •1/2 cup water
• •2 tablespoons honey
• •1 teaspoon rosewater or orange blossom water
• •1 teaspoon lemon juice

Instructions

1. 1

   Whisk the flour, cornstarch, yeast, sugar, cardamom, and salt in a bowl.

2. 2

   Gradually add the warm water and whisk into a thick, smooth batter; cover and let rise until bubbly, about 1 hour.

3. 3

   Meanwhile, make the syrup by simmering the sugar, water, honey, and lemon juice for 5 to 7 minutes; stir in the rosewater and cool slightly.

4. 4

   Heat 2 inches of oil in a deep pot to 350°F (175°C).

5. 5

   Transfer the batter to a piping bag or squeeze bottle.

6. 6

   Pipe the batter directly into the hot oil in tight spiral shapes, frying a few at a time.

7. 7

   Cook until deep golden on both sides, turning once if needed.

8. 8

   Lift the hot pastries out of the oil and immediately dip them in the scented syrup for 20 to 30 seconds.

9. 9

   Drain briefly and serve while still crisp.