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Ingredients:
350 g flour
400 ml warm water
1 pack instant yeast
20 g granulated sugar
500 ml sunflower oil
For syrup:
400 g granulated sugar
400 ml water
1 slice of lemon
Put the flour in a deep bowl and open the middle and add yeast and powdered sugar. Add the water slowly and start to knead. When you mix your dough thoroughly, it still needs to have the consistency to stick to the hand. Cover the dough and let it rest for 1 hour at room temperature. While dough is resting, put sugar, lemon slice and water in a saucepan and boil for 2-3 minutes then allow to cool. Take the dough into the cream pastry bag and squeeze small balls into the oil you previously heated. Stir thoroughly with a colander so that each side of the bite is browned thoroughly, then remove the bites, drain excess olive and throw it into the cold sherbet. Take the bite you wait in the sherbet for 10-15 seconds on a serving plate. You can serve cold or hot.
Bon Appetite!