For the dough:
1 tablespoon of active dry yeast for bread
1 tablespoon of sugar
3/4 cup of warm water
1 1/2 cups of all-purpose flour
1 pinch of salt
Oil for frying
For the syrup:
3 1/2 cups of sugar
3 1/2 cups of cold water
1 tablespoon of lemon juice
1 stick of cinnamon
For the filling:
1 1/2 cups of chopped nuts
1/4 cup of sugar
1 1/2 tablespoons of ground cinnamon
For the dough:
1 tablespoon of active dry yeast for bread
1 tablespoon of sugar
3/4 cup of warm water
1 1/2 cups of all-purpose flour
1 pinch of salt
Oil for frying
For the syrup:
3 1/2 cups of sugar
3 1/2 cups of cold water
1 tablespoon of lemon juice
1 stick of cinnamon
For the filling:
1 1/2 cups of chopped nuts
1/4 cup of sugar
1 1/2 tablespoons of ground cinnamon
Prepare the dough: mix the yeast with the sugar and 3/4 cup of warm water
Sift the flour and salt into a warmed bowl
Make a depression in the middle
Pour in 1 cup of warm water and the yeast mixture, stirring slowly with a wooden spoon to combine with the flour
Mix well until the dough is smooth
Cover the bowl with cloth and let it rise in a protected place for an hour, or until the dough has risen and the surface is covered with bubbles
While the dough rises, prepare the syrup: dissolve the sugar in cold water in a heat-resistant pan over medium heat
Add the lemon juice and cinnamon
Bring to a boil, then reduce heat and simmer for 12 minutes, or until thickened like fine honey
Remove from heat and let cool
Heat a non-stick skillet with oil
Pour in 1 1/2 tablespoons of dough and tilt the pan to spread it into a circle about 10 cm in diameter (like a pancake)
Place measured amount of dough onto a cone, so it can be poured into the skillet all at once
(If the dough is too thick, add remaining water before frying.) The spread dough in the skillet should be about 1/2 cm thick
Fry until golden brown on one side for about 3 minutes
Serve warm or cold, dust with powdered sugar, and serve immediately
