«

»

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
42
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining