Balah el Sham (Egyptian Choux Pastry)

Prepare the Syrup: In a medium saucepan, combine 1 cup of water and 1 cup of sugar over high heat. Bring to a boil, stirring until the sugar completely dissolves. Reduce heat to medium, add the lime juice, and simmer for about 10 minutes until the flavors meld together beautifully. Remove from heat, stir in 1 teaspoon of vanilla extract, and allow the syrup to cool completely. (Prep time: 15 minutes)

Create the Dough Base: In a large, heavy-bottomed pot, combine 2 cups of water, the remaining 1 cup of sugar, vegetable oil, and salt. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium, add all of the flour at once, and stir vigorously with a wooden spoon. Continue stirring until a smooth dough forms and pulls away from the sides of the pot, forming a ball. Cook for about 1 minute more, until the dough appears shiny. (Prep time: 8 minutes)

Incorporate the Eggs: Transfer the dough to a large bowl and let it cool slightly for about 5 minutes. Flatten the dough against the bottom of the bowl. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is smooth and creamy. Stir in the remaining 1 teaspoon of vanilla extract until well combined. Transfer the dough to a cloth piping bag fitted with a large star tip. (Prep time: 12 minutes)

Fry to Golden Perfection: Heat the corn oil in a deep saucepan over medium heat until it reaches a shimmering, bubbly state. Reduce the heat to medium-low. Lightly oil a spatula. Pipe about 2-inch lengths of dough onto the oiled spatula and gently lower them into the hot oil. Repeat until the saucepan is filled, being careful not to overcrowd. Fry the pastries, turning occasionally, until they are a deep golden brown, about 5 minutes. (Prep time: 10 minutes)

Soak and Serve: Transfer the hot pastries to a paper bag or paper towel-lined plate to drain excess oil for about 30 seconds. Immediately immerse the hot pastries in the cooled syrup, allowing them to soak for a few minutes. Transfer the soaked Balah el Sham to a serving plate to cool slightly before serving. Enjoy warm or at room temperature. (Prep time: 8 minutes)