Tunisian Yoyo Doughnuts
These Tunisian doughnuts are light, fluffy, and fried to golden perfection, then soaked in a fragrant orange blossom syrup. They offer a delightful balance of sweetness and citrus, perfect for a special treat or dessert.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 577 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 50 ggranulated sugar
- 2 pcsegg
- 30 mlvegetable oil
- 15 mlorange blossom water
- 10 gbaking powder
- 1 pinchsalt
frying
- 1 lvegetable oil, for frying
syrup
- 200 ggranulated sugar
- 200 mlwater
- 15 mllemon juice
- 15 mlorange blossom water
Equipment
doughnut cutter · slotted spoon · deep pot · saucepan · rolling pin · large bowl · wire rack · baking sheet · whisk · small bowl · kitchen thermometer
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the dough.
About 2 min
- 2
In a separate bowl, lightly beat the eggs, then stir in the vegetable oil and orange blossom water.
About 1 min
- 3
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
About 2 min
Cook’s note: Do not overmix; a slightly sticky dough is fine.
- 4
Cover the dough with a clean cloth and let it rest at room temperature for at least 30 minutes, or up to an hour.
About 30 min
Cook’s note: Resting helps the gluten relax, making the dough easier to handle.
- 5
While the dough rests, prepare the syrup by combining the granulated sugar, water, and lemon juice in a small saucepan.
About 2 min
- 6
Bring the syrup mixture to a boil over medium heat, stirring until the sugar dissolves, then reduce heat and simmer for 5 minutes.
About 5 min
- 7
Remove the syrup from the heat and stir in the orange blossom water, then set aside to cool completely.
Cook’s note: The syrup must be cool when the hot doughnuts are added.
- 8
On a lightly floured surface, roll out the rested dough to about 0.5 cm thickness.
About 3 min
- 9
Using a doughnut cutter or two different sized circular cutters, cut out the Yoyo shapes.
About 5 min
Cook’s note: You can use a glass for the outer circle and a bottle cap for the inner hole.
- 10
Heat the vegetable oil for frying in a deep pot or Dutch oven to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 11
Carefully place a few Yoyo doughnuts into the hot oil, ensuring not to overcrowd the pot.
- 12
Fry the doughnuts for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
- 13
Remove the fried Yoyos with a slotted spoon and immediately immerse them into the cooled syrup for 30 seconds to 1 minute.
About 1 min
Cook’s note: Ensure they are fully coated in the syrup.
- 14
Transfer the syrup-soaked Yoyos to a wire rack set over a baking sheet to drain any excess syrup.
- 15
Repeat the frying and soaking process with the remaining dough.
Per serving
Nutrition
- Calories
- 577.4kcal
- Protein
- 7.2g
- Carbs
- 80.4g
- Fat
- 25.7g
- Fibre
- 1.4g
- Sugar
- 42g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Yoyos in an airtight container at room temperature.
Yoyos are best enjoyed at room temperature; reheating is not recommended.
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