Awamat: Lebanese Crisp Doughnut Balls
Lebanese awamat, crisp doughnut balls coated in simple syrup, offer a delightful treat.
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Instructions
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Heat olive oil in a frying pan to 375 F, ensuring enough oil to submerge the dough.
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Combine pastry flour, sugar, yeast, and salt in a large bowl, then gradually add water and mix until a dough forms.
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Turn dough onto a floured surface and knead for 5 to 7 minutes until soft and slightly sticky.
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Spoon dough by teaspoonfuls, forming ball shapes. Lightly oil hands or spoons if the dough sticks.
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Carefully place a few dough balls at a time into the hot oil; they will rise and turn golden brown when cooked.
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Remove cooked doughnuts with a slotted spoon, place them on a paper towel-lined plate to drain excess oil, and let them cool slightly.
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Drizzle cooled doughnuts with simple syrup, toss to coat, and serve immediately.