(No Ratings Yet)
Loading...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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield12 doughnuts (4 servings)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
