Tunisian Orange Blossom Sugar Doughnuts

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Light, pillowy fried doughnuts sold by street vendors along Tunisia's coastal boulevards, these sugar-dipped treats are perfumed with orange blossom water and a hint of anise. The yeasted dough puffs up golden in hot oil, then gets rolled in cinnamon-sugar while still warm for a shatteringly crisp, sweet crust. Best eaten the same day, ideally while walking the corniche at sunset.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 24 gFat
• 3.5 gSaturated Fat
• 78 gCarbs
• 2 gFiber
• 32 gSugar
• 8 gProtein
• 320 mgSodium
• 100 mgPotassium
• 35 mgCalcium
• 3.5 mgIron
• 0 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp fine sea salt
• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup (240 ml) lukewarm water, about 110°F (43°C)
• 1/4 cup (60 ml) orange blossom water
• 2 tbsp olive oil
• 1 large egg
• 1 tsp anise seeds (optional)

For frying and coating

• 4 cups (about 1 L) vegetable or sunflower oil, for frying
• 1 cup (200 g) granulated sugar
• 1 tsp ground cinnamon

Directions

1. In a small bowl, stir the yeast and a pinch of the sugar into the lukewarm water; let stand 5 to 10 minutes until foamy and fragrant.
2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, and anise seeds. Make a well in the center and add the yeast mixture, orange blossom water, olive oil, and egg.
3. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8 to 10 minutes until smooth, soft, and slightly tacky.
4. Shape into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
5. Punch down the dough and roll it out to about 1/2-inch (1.25 cm) thickness. Cut into 3-inch rounds or 1×3-inch strips with a knife or doughnut cutter; re-roll scraps once.
6. Heat about 2 inches of oil in a deep heavy pot to 350°F (175°C). Fry the doughnuts in small batches, 2 to 3 at a time, for about 90 seconds per side until deep golden brown.
7. Use a slotted spoon to transfer fried doughnuts to a paper-towel-lined tray for 30 seconds, then toss immediately in the cinnamon-sugar until generously coated.
8. Repeat with remaining dough, keeping the oil between 340 and 355°F (170–180°C) and adjusting heat as needed. Serve warm, ideally the same day.

Cook’s Notes

• Maintain oil at 340–355°F (170–180°C); oil that's too cool produces greasy doughnuts, while oil that's too hot burns the outside before the inside cooks through.
• Orange blossom water is potent—measure carefully and taste a small piece before frying the whole batch; substitute rose water for a different floral note.
• Don't skip the brief drain on paper towels before sugaring; excess oil will dissolve the sugar coating and leave you with a sticky puddle.
• For ultra-fluffy centers, cover shaped dough with a towel for 15 minutes before frying to give them a short final proof.
• Bambalouni are best within a few hours of frying; if making ahead, reheat briefly in a 300°F (150°C) oven to refresh the crust.

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