Tunisian Orange Yo-Yo Doughnuts

Tunisian yo-yo doughnuts are pillowy fried treats shaped from two small dough balls pinched together, then rolled in fragrant sugar. This version brightens the classic with fresh orange zest and a touch of orange blossom water for a soft citrus aroma.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 19 gSugar
• 7 gProtein
• 190 mgSodium
• 125 mgPotassium
• 55 mgCalcium
• 2.4 mgIron
• 6 mgVitamin C
• 155 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 2 1/4 tsp (7 g) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp fine sea salt
• 2 large eggs
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled
• 3/4 cup (180 ml) warm whole milk
• Zest of 2 oranges
• 1 tsp orange blossom water
• 1 tsp vanilla extract

For frying and coating

• 3 cups (720 ml) neutral oil, for frying
• 1 cup (120 g) powdered sugar
• 1 tbsp orange zest, finely grated

Directions

1. In a small bowl, stir the yeast and 1 tablespoon of the sugar into the warm milk; let stand 8 to 10 minutes until foamy.
2. In a large bowl, whisk the flour, remaining sugar, salt, and orange zest. Make a well in the center and add the eggs, melted butter, bloomed yeast mixture, orange blossom water, and vanilla.
3. Stir with a wooden spoon, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. Punch the dough down and divide into 24 equal pieces (about 30 g each). Roll each piece into a smooth ball. Pinch two balls firmly together at their middles to create the signature yo-yo shape; place on parchment and let rest 20 minutes.
5. Heat the oil in a deep pot or skillet to 340 to 350°F (170 to 175°C). Fry the yo-yos in small batches for about 2 to 3 minutes per side, turning gently, until deeply golden and cooked through.
6. Lift the doughnuts out with a slotted spoon and drain briefly on paper towels. While still warm, roll generously in powdered sugar mixed with the orange zest. Serve immediately, warm or at room temperature.

Cook’s Notes

• Maintain oil temperature between 340 to 350°F; too hot and the outside browns before the inside cooks.
• Keep the dough balls uniform in size so the yo-yos fry evenly and hold their shape.
• A light dusting of flour on your hands prevents sticking while shaping the small balls.
• For a stronger citrus note, double the orange zest in the dough and rub it into the sugar before mixing.
• Yo-yos are best eaten the day they are fried, when the exterior is crisp and the interior tender.

More Tunisia Recipes You’ll Love

Craving more flavors from Tunisia? Try these traditional recipes:

• Tunisian Runny Egg Pastry
• Tunisian Harissa Chickpea Soup with Bread and Soft Egg
• Tunisian Grilled Vegetable Salad

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