- 3 cups all-purpose flour, plus more for kneading
- 1/3 cup granulated sugar
- 2 teaspoons dried instant yeast
- 1 tablespoon vegetable oil, plus more for the bowl
- 1 tablespoon Kosher salt
- 1 cup sunflower oil, for frying
Preparation
1. Mix the Dough
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the 1 tablespoon of oil and 1.5 cups of lukewarm water. Mix thoroughly, adding a little more water as needed until you have a soft, slightly sticky dough.
2. Knead and Rise
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. Lightly oil a large bowl, place the dough inside, and cover it with a damp cloth or cling wrap. Leave it in a warm place to rise for about 1 hour, or until it has doubled in size.
3. Shape the Balls
Punch or “knock” the dough down to release the air. Divide the dough into equally sized small portions (about 40g to 50g each). Roll each piece between your palms to form smooth, round balls. Cover them lightly with a cloth and let them rest/prove for another 15 to 20 minutes.
4. Fry to Perfection
Fill a deep pot halfway with oil and heat it over medium heat. To test if the oil is ready, drop a tiny piece of dough into it; if it sizzles and rises to the top, it’s hot enough. Carefully drop the dough balls into the hot oil. Fry in batches, turning them occasionally so they brown evenly on all sides.
5. Drain and Serve
