Fried Balah El Sham Pastry

In a medium-sized thick-bottomed pot, place water, oil, sugar, salt, and vinegar. Place the pot on medium heat until the water starts to boil. Immediately add the flour and stir quickly with a wooden spoon until the flour absorbs all the water and forms a cohesive dough. Remove from heat and let it cool for several minutes.

In a deep bowl, place eggs and vanilla. Mix with a hand whisk until combined.

In a mixer bowl, place the dough and attach the paddle attachment. Turn on medium speed and gradually add the eggs until a soft, homogeneous dough forms.

In a deep frying pan, place oil to a height of about 2 inches.

In a deep plate, place a generous amount of syrup. Keep it beside you while shaping.

In a measuring cup, place a little corn oil. Keep it beside you during shaping.

In a piping bag fitted with a star tip for Balah El Sham, place the dough mixture.

Get kitchen scissors. Dip them in the oil in the cup.

Gently squeeze the piping bag to form a small piece of Balah El Sham and cut it with scissors to drop into the oil. Repeat to fill the pan.

Using a slotted spoon, turn the pieces until golden brown, then transfer immediately to the syrup plate.