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Yoyos – Tunisian Orange Flavoured Doughnuts

North African flavours are alive with these Tunisian yoyo doughnuts soaked in lemon syrup and honey with the fragrance of orange blossom water.

Yoyos - Tunisian Orange Flavoured Doughnuts
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 7 g sachet dried yeast
  • 1 tablespoon white sugar
  • ¼ cup orange juice
  • 1 orange, zested
  • 2 tablespoons vegetable oil, plus extra, to deep-fry
  • 2 cups plain flour, sifted
For the syrup
  • 2 tablespoons lemon juice
  • ½ cup white sugar
  • 1 cup honey
  • 2 teaspoons orange blossom water, optional
Instructions
  1. Place yeast, sugar and ½ cup lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until the mixture bubbles. Add orange juice, zest and 2 tablespoons oil, and stir to combine. Place flour and a pinch of salt in a large bowl and make a well in the centre. Pour yeast mixture into the well and stir until combined.
  2. Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
  3. Meanwhile, to make syrup, place lemon juice, sugar and 1 cup water in a pan over medium heat and stir until sugar dissolves. Increase heat to high and bring to the boil. Add honey and orange blossom water, if using, then reduce the heat to low–medium and cook mixture for 35 minutes or until the consistency of runny honey; watch syrup to make sure it doesn’t boil over. Transfer to a large bowl and cool.
  4. Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, tear off a piece of dough about the size of a plum and flatten slightly with your hand. Tear a hole in the middle and stretch dough to make a 12–15cm ring. Gently drop dough into oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel.
  5. Using a skewer, pierce yo-yo on both sides, then soak in honey syrup for 4 minutes each side. Serve immediately.
Nutrition Information
Calories: 2694 Fat: 31g Saturated fat: 2g Unsaturated fat: 27g Carbohydrates: 597g Sugar: 398g Sodium: 33mg Fiber: 11g Protein: 30g
 

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