Shushumow, which also has many other names (kalkals, zinanaande), is one of the delicacies made during holidays and weddings in Somali culture! It’s a fried pastry made with flour, eggs, and water (some recipes call for milk) tossed in simple sugar syrup. The dough is shaped into small balls, flattened, and curled over. It is crispy on the outside and little bit soft in the inside. Shushumow is one of my favorites.
Mix flour, 1/3 cup canola oil, egg, 3 tablespoons sugar, baking powder, and salt together in the bowl of a stand mixer with an paddle attachment. Add 1/4 cup water slowly and mix until a soft dough is formed, 4 to 5 minutes. Let dough rest for 30 minutes.
Cut dough into about thirty 1-inch pieces. Press each piece onto the back of a fork and curl it out away from you to make the shushumow.
Heat 2 cups oil in a deep-fryer or large saucepan over medium heat. Fry shushumow a few at a time, stirring slowly, until golden brown, 5 to 7 minutes. Drain on paper towels.
Combine 1/2 cup sugar, 1/4 cup water, and cardamom in a saucepan over medium heat. Bring to a boil. Reduce heat and let simmer until sugar is dissolved, 1 to 2 minutes more. Remove from heat. Stir in the shushumow gently until coated in the syrup. Transfer shushumow to a plate and let cool.
Per Serving: 390 calories; protein 4.3g; carbohydrates 47g; fat 20.9g; cholesterol 31mg; sodium 150.4mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.