This Tunisian yoyos recipe makes a delicious donut that is beloved in this North African country. It is a perfect way to finish your Tunisian meal or have it with some coffee or mint tea anytime of day.
This Tunisian yoyos recipe makes them like a traditional doughnut, but sometimes they are just made into a ball. Whichever way you choose to make them, I am sure you will savor every scrumptious bite.
These donuts are typically soaked in a sugar syrup, flavored with lemon juice and orange blossom water. They are often topped with nuts like, crushed pistachios, almonds and sometimes sesame seeds.
Tunisian yo-yos are often served during the holy month of Ramadan to break the fast. In fact, it is believed they originated in the South of Tunisia for this purpose. Their popularity quickly spread and now are beloved throughout the whole country.
Yoyo's are a delicious and unique treat that are loved by Tunisians and people around the world. With this Tunisian yoyos recipe you can experience the flavors of Tunisian cuisine in your own home. So why not give it a try and see for yourself why yoyos are so popular.
If you would like to learn more about the food and culture of this beautiful country be sure to check out "Our Journey to Tunisia". There you will also find more traditional Tunisian recipes like Tunisian lamb couscous, harissa and Tunisian Mechouia Salad.
Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free. You can also follow me on social media Instagram, Facebook, Pinterest and youtube to follow along our journey.
Tunisian yoyos Recipe- A Traditional Sweet
Ingredients
For the Syrup
- 3/4 cups water
- 2 1/2 cups water
- 1 Tbsp orange blossom water
- 1/2 medium orange zest
- 1/2 medium lemon juice freshly squeezed
- 2 Tbsp honey
For the Yoyo Dough
- 2 Tbsp vegetable oil
- 1/3 cup sugar
- 1/4 tsp vanilla
- 1 Tbsp orange blossom water
- 1/2 medium orange zest
- 1 1/4 tsp baking powder
- 2 large eggs
- 1 1/2 cups flour
- 2 Tbsp pistachios or almonds chopped finely for garnish
Instructions
For the Syrup
- In a medium saucepan over medium high heat add the water, sugar and orange zest, bring to a boil.
- Add in the orange blossom water and lemon juice and simmer on low heat for 15 minutes. Do not stir.
- Add in the honey, mix and continue simmering for an additional 15 minutes or until the syrup is thick.
For the Yoyo's
- In a bowl add in the oil, sugar, vanilla, orange blossom water, orange zest and eggs. Mix until well combined.
- Gradually pour in the flour a little bit at a time while mixing at a low speed until the dough is smooth and slightly sticky.
- Cover the dough and set aside to rest for about an hour.
- In a large sauce pan or deep fryer heat up a good bit of oil to deep fry
- Use a bit of oil on your hands to shape the yoyos.
- Take a small amount of dough to form a ball about the size of a pingpong ball and flatten it. Form a whole using your finger in the middle of the flattened ball. Rotate it around to make it smooth.
- Repeat this process and drop them gently into the hot oil without overcrowding the pan or fryer. Fry for about 2 minutes per side and flip them over until golden brown.
- Remove them from the oil and drain them on a paper towel to remove excess oil
- Using a toothpick, poke some holes in the yoyos so the syrup can be absorbed.
- Reheat the syrup over low heat and dip the yoyos in the syrup so they are well coated.
- Sprinkle with the nuts you are using and transfer them to a serving tray.
Nutrition
