Syrian Mushabbak

Rub the semolina, all-purpose flour, and vegetable oil together in a deep bowl until the oil is evenly distributed and the mixture is uniform.

Mix the cornstarch, milk powder, sugar, baking powder, salt, and yeast into the semolina mixture until the dry ingredients are evenly distributed.

Gradually add the warm water while mixing until a soft, smooth batter forms that can be piped easily through the shaping nozzle.

Leave the batter to rest until it shows slight signs of fermentation without developing large air pockets.

Gently stir the batter after resting until it is smooth again and any large air pockets are removed.

Transfer the batter to a piping bag fitted with a nozzle designed for shaping mushabbak, pushing it toward the nozzle and squeezing out any excess air.

Heat the vegetable oil in a deep pan over medium-low heat until hot and ready for frying but not smoking. Pipe the batter directly into the hot oil over medium-low heat, squeezing the piping bag to form firm, overlapping loops.

Fry the mushabbak over medium-low heat without moving the pieces until they hold their shape and the bottoms turn golden.

Flip the mushabbak and fry over medium-low heat until evenly golden and crisp on both sides.

As soon as each piece is cooked, transfer it while hot to the thick syrup at room temperature and coat it thoroughly so it absorbs an even layer.