Bambalouni (Tunisian Doughnuts)
These light and fluffy Tunisian doughnuts are a popular street food, traditionally enjoyed as a sweet snack. Made from a simple yeast dough, they are fried until golden brown and often served with a drizzle of honey or a sprinkle of sugar.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 439 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 7 ginstant yeast
- 1 tbspsugar
- 0.5 tspsalt
- 200 mllukewarm water
- 500 mlvegetable oil, for frying
for serving
- 2 tbsphoney, or maple syrup(optional)
- 2 tbspgranulated sugar(optional)
Equipment
deep pot · slotted spoon · paper towels · kitchen towel · large mixing bowl · kitchen thermometer
The method
Step by step
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
About 2 min
Cook’s note: Ensure your yeast is fresh for proper rising.
- 2
Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or your hands until a soft, sticky dough forms.
About 3 min
Cook’s note: The dough should be quite wet, almost like a thick batter, not a firm bread dough.
- 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.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 4
Once risen, gently deflate the dough and stir it briefly to release air.
About 1 min
Cook’s note: Do not overmix, just a quick stir.
- 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).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
- 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.
About 3 min
Cook’s note: You can also use two spoons to drop spoonfuls of dough into the oil, though the ring shape is traditional.
- 7
Carefully place 2-3 dough rings into the hot oil, ensuring not to overcrowd the pot.
Cook’s note: Overcrowding will lower the oil temperature and result in greasy doughnuts.
- 8
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
Cook’s note: Adjust heat as needed to maintain a consistent oil temperature.
- 9
Remove the bambalouni with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Work in batches until all the dough is used.
- 10
Serve immediately, drizzled with honey or maple syrup, or sprinkled with granulated sugar.
Cook’s note: Bambalouni are best enjoyed warm.
Per serving
Nutrition
- Calories
- 439.2kcal
- Protein
- 7g
- Carbs
- 67.4g
- Fat
- 15.8g
- Fibre
- 2.2g
- Sugar
- 19.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Bambalouni are best eaten fresh, but can be stored in an airtight container at room temperature.
Reheat briefly in a microwave or a warm oven until slightly soft.
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