Kulkuls

Step 1:

In a large bowl, mix the flour and baking powder until well combined.

Step 2:

Add butter a little at a time, rubbing it into the flour until butter is pea-sized.

Step 3:

In a small bowl, beat the eggs. Add the eggs to the flour-butter mixture.

Step 4:

Add confectioners' sugar and coconut milk and mix into a soft dough.

Step 5:

Form dough into small sized balls, about 1-inch in diameter.

Step 6:

Grease the back of a fork with some oil. Flatten a ball of dough and press it onto back of the fork forming a rectangle the length of the fork tines.

Step 7:

Starting at bottom end of the fork, roll the dough up the tines and off fork and into a tight curl. The end result will be a tube-like curl with ridges from fork. Place the curl on a plate and work remaining dough balls similarly.

Step 8:

Heat about 1-inch of oil in a deep, straight-sided medium skillet or heavy-duty saucepan on medium heat until it reaches 350 F.

Step 9:

Fry the kulkuls in batches to not crowd the pan (about 6 or 7), making sure to adjust the heat as needed to maintain the temperature, turning them often until light golden brown color, 2 1/2 to 3 1/2 minutes total. Transfer to a paper-towel-lined baking sheet with a slotted spoon as they become done.

Step 10:

Put granulated sugar and water in a medium saucepan on medium heat. Cook until sugar is dissolved and the mixture is syrupy, 4 to 6 minutes.

Step 11:

Add cooled kulkuls to sugar syrup and coat well.

Step 12:

Remove from the syrup with a slotted spoon. Let the curls sit on a serving platter until the sugar dries and forms a coating on the kulkuls.