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Loading...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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield12 yo-yo doughnuts
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
