Kulkuls

Directions

1. Pulse flour, 3 tablespoons sugar and salt in a food processor.
2. Add cubed butter and pulse till mix resembles small peas.
3. Drop egg yolk into mix and pulse a few time till egg is incorporated.
4. Add coconut milk and pulse till dough comes together.
5. Transfer dough to a lightly floured surface and knead till smooth
6. Get out your kulkul maker. And if this is too much of an imposition a gnocchi maker or a fork will work just fine. A fine toothed comb is another option. You need a device that will give the curls some ridges.
7. Keep a sheetpan handy for the formed curls.
8. Pinch off a marble sized piece of dough. Gently roll dough into a smooth round. Press the dough onto your device of choice and flatten into an elongated oblong shape, about an inch in length. Roll the dough away from you till it forms a tight curl. Let the edges of the curls overlap and come together. Make these curls as tight as you can without compressing heir outer ridges. Place curls on sheetpan. Repeat with the rest of the dough. This is a time consuming process. So it makes sense to enlist all the help you can get.
9. Once all the curls are done it's time to fry. Heat about 2 cups of canola oil in a wok over medium high heat. Test the heat of the oil but dropping in a tiny bit of dough. It should spring to the surface immediately.
10. Fry 4-5 kulkuls at a time. You want then to turn light brown. This should take about 3-4 minutes. Drain well and place them on a baking rack set over a sheetpan. Finish frying the rest of the kulkuls in the same fashion.
11. Make a sugar syrup with 1/2 cup sugar and water. Mix both items in a saucepan and place over medium heat for 5 minutes till slightly thickened.
12. Plug fried kulkuls in large bowl and drizzle sugar syrup over them. Stir kulkuls with a spoon as you drizzle so all get a coating.
13. Cool kulkuls before eating. As the syrup dries it forms a sugar coating that makes them look they've been in a blizzard.
14. Store them in an airtight container for up to a week.