Photograph of the finished Awameh

Middle East · Bánh rán mật hai lượt Awameh

Awameh

50 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 15.5 oz
  • Photograph of Potato Potato 8.5 oz
  • Photograph of Dry yeast Dry yeast 0.4 oz
  • Photograph of Sugar Sugar 12.7 oz
  • Photograph of Oil Oil 1 ¾ cups
  • Photograph of Orange blossom water Orange blossom water 2 ⅛ tbsp
  • Photograph of Lime Lime 2
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.4 oz

Method

  1. 1 Boil the potatoes, mash them, then knead them with flour and yeast to form a thick paste and let it rise for 2 hours; the potato paste will keep the dough soft even after it cools.
  2. 2 Simmer the sugar syrup with lemon juice and orange blossom water for 10 minutes, then let it cool completely.
  3. 3 Scoop the batter with a wet spoon and drop it into 150-degree oil. Fry for 4 minutes until the balls expand and become lighter in color, then remove them from the oil.
  4. 4 Heat the oil to 190 degrees and fry for a second 90 seconds — two times is the key to keeping the crust crispy after dipping in syrup.
  5. 5 Dip the hot balls into the cooled syrup for 20 seconds, then remove and sprinkle with roasted sesame seeds.

With an appliance

  • Air fryer 49 min

    Replace steps 3 and 4: spray oil around the dough balls, fry once at 160 degrees for 8 minutes, flip at the 5th minute, then increase to 200 degrees for another 3 minutes to make the crust crispy; step 5 still involves dipping the hot dough balls into the cooled syrup.

Start cooking