Egyptian Balah El Sham (Choux Pastry)

Combine the contents of a medium-sized saucepan with water and sugar in it, heating it over high heat. Once boiling, stir until the sugar has fully incorporated into the liquid mixture. Gradually decrease the heat to a medium level and add lime juice, allowing it to simmer for approximately 10 minutes. Remove the saucepan from the heat source and stir in a teaspoon of vanilla extract, allowing it to cool down.

Combine vegetable oil, the remaining 2 cups of water, and the remaining 1 cup of sugar in a large pot over medium-high heat. Bring the mixture to a boil and then reduce the heat to a medium level. Add flour all at once, stirring vigorously with a wooden spoon until the batter forms into a cohesive ball. Cook for about 1 minute, or until the batter has become shiny.

Transfer the cooked batter to a large bowl and allow it to cool for about 5 minutes. Use your hands or a spatula to flatten the batter into the bottom of the bowl. One at a time, add eggs to the mixture, mixing well after each addition. Stir in an additional teaspoon of vanilla extract and mix until the batter has become creamy.

Transfer the mixture to a cloth piping bag fitted with a large star-shaped tip. Heat corn oil in a deep saucepan over medium heat until it is bubbly, then gradually decrease the heat to medium-low. Using a spatula, squeeze 2 inches of batter onto an oiled surface and lower it into the hot oil. Repeat this process until the saucepan is full, then cook, turning occasionally, until golden brown, approximately 5 minutes. Remove the pastries from the oil with a spatula and transfer them to a paper bag to drain excess oil for about 30 seconds.

Dip the hot pastries into the syrup, then transfer them to a plate to cool for about 5 minutes.