Zalabya 3 Ways Recipes

ZALABYA (3 WAYS)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and a wooden spoon) whisk together the flour, cornstarch, sugar, yeast, vanilla powder (or preferred spice) and pinch of salt to combine.
• Add the yogurt and beat on medium speed until well blended and a wet sticky dough comes together. The consistency should be between a very thick cake batter and a loose, sticky dough.
• Cover with plastic wrap and let rest in a warm place for 1 hour (or in the fridge overnight) until doubled in size.
• In a frying pan, pour enough oil to fill 2 inches/ 5 cm high and heat over medium-high until very hot (350F to 375C/ 175C to 190C). Keep your coating of choice nearby.
• If using the piping bag method: Transfer the dough to a piping bag. Using scissors, snip the end off to make an opening that is about 1 1/2 cm wide. Lower the piping bag near the oil. Using one hand, squeeze the top of the piping bag to release about 1 1/2 cm of dough from the tip, then using the other hand, press on the tip with oiled fingers to cut off the dough into the hot oil.
• If using the mini ice cream scoop method: Dip a tablespoon size ice cream scoop in cool oil. Keep a small bowl of oil nearby for continuous dipping; this will make for easy release.
• Fill the scoop with a leveled amount of dough, then use the release mechanism of the scoop to release dough balls into the oil. Dip the scoop into the cooled oil as needed to avoid sticking.
• Fry the dough balls, stirring and flipping continuously and applying pressure over their tops to sink with a slotted spoon, until they are evenly golden in color.
• Use the slotted spoon to take the zalabya out of the oil, allow access oil to drip back in the pan.
• Immediately drop the piping hot zalabya into the cooled syrup bowl. Toss and turn them to coat, then transfer to a large sieve to drain off excess syrup. Arrange on platter and garnish with chopped pistachios if desired. Serve warm or at room temperature; they are best eaten within the first couple of hours of frying.
• You could either use syrup dipped or undipped zalabya here, depending on your tolerance for sweetness. If using undipped zalabya, allow them to first drain for a few minutes over some paper towels. Then arrange whether dipped (if prefer them sweeter) or undipped zalabya on a serving platter.
• In a microwave safe bowl, microwave some Nutella until warm and runny. Pour the Nutella all over them to coat. Serve warm or at room temperature; they are best eaten within the first couple of hours of frying.
• Drain freshly fried zalabya over some paper towels and allow to cool slightly until warm.
• Fill a bowl with powdered sugar and cinnamon to taste (if desired). Roll the zalabya in the powdered sugar to coat. Arrange on a serving platter and serve warm or at room temperature. They are best eaten within the first couple of hours of frying.
• In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
• Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like. If desired, flavor with rose and orange blossom water. The Egyptian version never uses it here, but its a must in other neighboring countries, so its your call.
• Remove off the heat and transfer to a large bowl and allow to cool to room temperature before dipping the Zalabya.

BIMUELOS OR ZALABIA

Steps:

• To make the syrup, combine sugar, water and lemon juice in a small saucepan. Simmer until thick enough to coat the back of a metal spoon, about 15 minutes. Remove from heat and stir in the rose or orange blossom water. Cover and refrigerate.
• Make the dough by dissolving the yeast and sugar in 1/2 cup warm water; let stand 5 to 10 minutes until it begins frothing. Meanwhile, measure the flour into a large bowl and mix in the salt. Add the yeast mixture and stir. Stir in the remaining water gradually while stirring; beat vigorously for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for at least 1 hour. Beat the batter once more and let it rise again.
• Make the fritters in batches. Drop dough by the teaspoon or tablespoon into 1 1/2 inches of sizzling oil and fry until puffed, crisp and golden, turning them to brown evenly. It may be easier if you dip the spoon in oil so that the batter rolls off the spoon easily. The batter is light and produces irregular, rather than perfectly round shapes. If the oil is not hot enough to begin with, the batter tends to flatten out.
• Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cold syrup for a few seconds (you may let them soak in the syrup a little longer).