Tunisian yoyos Recipe- A Traditional Sweet

This Tunisian yoyos recipe is a true delight, a keeper from North Africa

Course Dessert

Cuisine North African, Tunisian

Prep Time 20

Cook Time 30

Resting Time 1

Total Time 1 50

Servings

Calories 195kcal

Author Darlene at International Cuisine

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.

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.