Balah El Sham Fried Pastry

In a medium-sized thick-bottomed pot, place the water and butter. Place the pot on medium heat until the water boils vigorously.

On a piece of butter paper or in a deep plate, sift the salt, aniseed, and flour.

Add the flour to the pot. Using a wooden spoon, stir the flour quickly until you get a cohesive dough that separates from the sides of the pot.

Place the dough in a mixer bowl and let it cool for 5 to 7 minutes. Attach the beater. Add one egg and mix on medium speed until the egg disappears. Continue adding the remaining eggs gradually while mixing until the egg is completely incorporated. Add the egg yolks and mix on medium speed until incorporated.

In a deep frying pan, place an amount of oil to a height of about 2 inches. Place the pan on medium heat.

Prepare a piping bag fitted with a decorative nozzle of about 1/2 inch. Place half the dough amount in the bag.

Hold the bag with your left hand. Hold kitchen scissors with your right hand.

Squeeze the bag over the oil to dispense about 3 cm, then cut with scissors. Repeat to fill the pan. Wait until the Balah el Sham turns golden, then remove from the pan.

Place the Balah el Sham in the syrup for a few seconds, then transfer to a serving plate.