Sweet Ramadan Dumplings " Lokmit Ady" - cooking recipe

Ingredients

Dumplings
3 1/2 cups plain flour
1/4 ounce plain dried yeast
2 1/2 cups lukewarm water
1 teaspoon sugar
corn oil (for frying)
Syrup
2 cups sugar
1 cup water
1 lemon, juice of, squeezed

Preparation

Making the dumplings:
Sift the flour into a large warm mixing bowl.
Dissolve the yeast in 1/4 cup of the lukewarm water add sugar and set aside until the mixture rises and foams.
Beat all remaining ingredients into the yeast mixture.
Gradually beat in the flour until the mixture becomes a sticky batter.
Cover with a damp towel and set in a warm place to rise, approximately 1 1/4 hours.
Beat mixture well every 15 minutes for the first hour.
Add about 2 inches of oil to a pot suitable for deep frying and heat until very hot.
Use a wet teaspoon to drop spoonfuls of dough into the pot. When the dough balls swell and rise to the top, reduce the heat to medium and cook until crisp and golden brown.
Cooking time is about 5 minutes per batch.
The balls should be a nice golden brown color and crispy on the outside, but not burnt.
Remove the dough balls from the skillet and drain on a paper towel.
While they are still hot, dip them briefly into the syrup.
The syrup:
Dissolve sugar in water in a pot over medium heat.
Once fully dissolved and starts to thicken, add lemon juice.
Bring to boil.