Hanim Gobegi is an elegant Ottoman dessert made by indenting dough balls, frying them, and soaking them in syrup. Named for the characteristic hollow in the center, these pastries have a different texture from small Turkish syrup-soaked dough bites.
Boil the sugar and water for 10 minutes, until the syrup thickens. Add the lemon juice and let the syrup cool.
Bring the water and butter to a boil, then add the flour. Cook over low heat, stirring constantly, for 3–4 minutes, until the dough clumps together and pulls away from the pan.
Remove the dough from the heat and let it cool slightly. Add the eggs one at a time, mixing thoroughly after each addition.
Take walnut-size portions of dough and roll them into balls. Press an indentation into the center of each with your finger.
Heat the oil over medium-low heat. Fry the pastries for 10–12 minutes, until golden and cooked through.
Dip the hot pastries into the cold syrup and let them soak for 10 minutes.
Store in a covered container at room temperature for 3 days. Refrigeration is not recommended because it can make the texture firm.
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