Dublan

Dublan Recipe

Name: Dublan

Origin: Northern Nigeria

Ingredients:

• wheat flour
• sugar
• salt
• baking powder
• vegetable oil
• sugar
• water
• fresh lime or lemon juice
• cinnamon stick (optional)
• sesame seeds (ridi)

Steps:

1. Sift the flour into a clean mixing bowl, then add the sugar, salt, baking powder, and vegetable oil and mix thoroughly until the oil is evenly distributed through the flour and the mixture resembles coarse breadcrumbs
2. Gradually add water a little at a time, mixing and bringing the dough together until it forms a soft, smooth, pliable dough that is not sticky, do not add too much water at once as the dough should be firm enough to roll without tearing
3. Cover the dough and allow it to rest for five to ten minutes
4. Divide the rested dough into manageable portions, then roll each portion out on a clean flat surface to approximately half an inch thickness
5. Cut the rolled dough into strips horizontally, then fold or shape each piece into your preferred form — the dough can be twisted, folded into loops, or left as flat strips depending on preference
6. Heat enough vegetable oil in a deep pan over medium heat until hot enough to fry, then add the shaped dublan pieces in batches without overcrowding, frying on medium heat and turning regularly until each piece is deep golden brown, puffed, and crispy all the way through
7. Remove the fried pieces and place on a paper towel to drain off excess oil
8. While the dublan cools, prepare the syrup by combining sugar and water in a small pot over medium heat, adding the lime or lemon juice and the cinnamon stick if using, and stirring until the sugar dissolves completely before allowing the mixture to cook until it thickens slightly into a glossy, coating syrup
9. Remove the syrup from the heat and allow it to cool briefly until it is warm but no longer boiling
10. Dip each piece of fried dublan into the warm syrup one by one, coating all sides, then remove and place on a clean tray
11. Immediately sprinkle sesame seeds generously over the syrup-coated pieces before the syrup sets
12. Allow to cool completely before serving or packaging, as the syrup firms up beautifully as it cools and the pieces become easier to handle
13. Tip: Always make the syrup before you begin frying, so it is ready and at the correct temperature by the time the first batch of dublan comes out of the oil; The syrup should be warm but not hot when you dip the dublan in, as syrup that is too hot will soak into the dough and make it soft, while syrup that is too cold will not coat evenly; Prepare the dublan syrup before making the dough as the recipe note recommends; Store finished dublan in an airtight container at room temperature for up to two weeks