بلح الشام

Place water, butter, sugar, and salt in a saucepan over the heat.

Melt the butter completely in the water and wait until the mixture boils.

Reduce the heat and add the flour all at once, stirring continuously until a smooth dough forms and the raw flour taste disappears.

Let the dough cool completely before adding the eggs.

Transfer the dough to a mixer, gradually add the eggs and vanilla, and beat until you get a sticky, pale yellow dough.

Place the dough in a piping bag fitted with a star tip.

Heat the oil to a low temperature, about 150°C (300°F), and pipe the dough directly into the cold oil so it cooks evenly inside and browns gradually on the outside.

Remove the Balah El Sham from the oil and immediately dip it into cold syrup so it absorbs it well.

Tips: The two most important steps are letting the dough cool before adding the eggs and keeping the oil at a low temperature so the Balah El Sham cooks through without browning too fast on the outside.