Bambalouni

Instructions

1. In a bowl, mix the flour, yeast, sugar, salt and the mahlab if using.
2. Gradually add the lukewarm water and oil, then knead for 5 to 8 minutes until you have a soft, smooth dough.
3. Cover and let rise for 1 hour in a warm place, until doubled in volume.
4. Divide the dough into 8 balls. Roll each into a sausage about 20 cm long, then join the ends to form a ring.
5. Let the rings rest 15 minutes on a floured surface.
6. Heat the oil to 170 °C in a deep pan. Fry 2 or 3 bambalouni at a time, 2 minutes on each side, until a nice golden colour.
7. Drain them on kitchen paper, then roll them, still warm, in the caster sugar.
8. Serve lukewarm, with mint tea.