VideoNEW
Podcasts
Blogs
Watch Video
Food Category
Cuisine Category
Special Consideration
Tunisian doughnuts recipe (yo-yos)
Created by Olivia Andrews
- Cuisine: African
- Makes 6
Ingredients
7g sachet dried yeast1 tbsp white sugar
60ml (¼ cup) orange juice
1 orange, zested
2 tbsp vegetable oil, plus extra, to deep-fry
300g (2 cups) plain flour, sifted
Honey syrup
2 tbsp lemon juice
110g (½ cup) white sugar
360g (1 cup) honey
2 tsp orange-blossom water* (optional)
Preparation
Place yeast, sugar and 125ml (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 tbsp 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.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.
Meanwhile, to make honey syrup, place lemon juice, sugar and 250ml (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.
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.
Using a skewer, pierce yo-yo on both sides, then soak in honey syrup for 4 minutes each side. Serve immediately.
* Orange-blossom water is available from delis and Middle Eastern food shops.
Photography by John Laurie.
If you enjoyed this Tunisian doughnuts recipe (yo-yos) then browse more African recipes, dessert recipes, prepare ingredients in advance recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
African Restaurants
Displaying 0 of 0 African Restaurants.
| Restaurant | Book Online | Suburb |
ADVERTISEMENT
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Al dente
Al dente, literally "to the tooth", does not mean sticking to the tooth, rather that the pasta provides a little resistance when you chew it. The only way to tell is to taste the pasta as you cook it - don't rely on the packet instructions.
Glossary
Manoush
Manoush is a Lebanese pizza served as a breakfast dish. Thin pizza base topped Za'atar mixed with olive oil and baked. Then topped with tomato, mint, onion and seedless black olives.
ADVERTISEMENT
ADVERTISEMENT
