Zlabia el bnane (sbaa el aroussa, honey-dipped fried fingers)

Method

1. 1

   Put the water, salt, ⅓ cup oil and ⅓ cup honey in a pan over medium heat until the mixture boils, the honey dissolves completely and its sweet aroma rises.

2. 2

   Add the flour all at once, stirring quickly with a wooden spoon over low heat for about 3 minutes, until a firm dough forms that comes away from the sides of the pan, then remove from the heat and leave to cool a little.

3. 3

   Add the cornflour and vanilla and knead by hand or with a mixer until the dough is smooth, soft and easy to pipe, then put it in a piping bag fitted with a wide star nozzle.

4. 4

   Heat the frying oil over medium heat and pipe 6 to 7 cm fingers straight into the hot oil; fry for 4 to 5 minutes, turning, until puffed, golden and crisp outside and soft inside.

5. 5

   Drain the fingers, dip them straight away into the warm honey for a few seconds, then arrange on a serving plate; they are among the best-known Ramadan honey sweets in eastern Algeria, especially in Constantine and Sétif, served with tea or milk after the fast is broken.