Bambalouni (Tunisian Doughnuts)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.

   Ca. 2 min.

   Kokkens note: Ensure your yeast is fresh for proper rising.

2. 2

   Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or your hands until a soft, sticky dough forms.

   Ca. 3 min.

   Kokkens note: The dough should be quite wet, almost like a thick batter, not a firm bread dough.

3. 3

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough.

4. 4

   Once risen, gently deflate the dough and stir it briefly to release air.

   Ca. 1 min.

   Kokkens note: Do not overmix, just a quick stir.

5. 5

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170-180°C (340-350°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.

6. 6

   Lightly oil your hands to prevent sticking. Take a small amount of dough, about the size of a golf ball, and poke a hole in the center to form a ring shape.

   Ca. 3 min.

   Kokkens note: You can also use two spoons to drop spoonfuls of dough into the oil, though the ring shape is traditional.

7. 7

   Carefully place 2-3 dough rings into the hot oil, ensuring not to overcrowd the pot.

   Kokkens note: Overcrowding will lower the oil temperature and result in greasy doughnuts.

8. 8

   Fry for 2-3 minutes per side, or until golden brown and cooked through.

   Ca. 6 min.

   Kokkens note: Adjust heat as needed to maintain a consistent oil temperature.

9. 9

   Remove the bambalouni with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

   Kokkens note: Work in batches until all the dough is used.

10. 10

    Serve immediately, drizzled with honey or maple syrup, or sprinkled with granulated sugar.

    Kokkens note: Bambalouni are best enjoyed warm.