- Orange1 Piece(s)zest of an orange finely chopped
- Frying Oil250 Milliliter(s)
- Baking Powder1/2 Pouch(s)
- Orange Blossom Water2 Tablespoon(s)
- Sugar650 Gram(s)
- Flour350 Gram(s)
- Egg3 Piece(s)
- Vanilla Sugar1 Pouch(s)
- Potato1/2 Teaspoon(s)
- Lemon Juice1/4 Piece(s)
- Honey3 Tablespoon(s)
These yoyos or Tunisian youyou are usually dipped in honey or sweet syrup. There are many sprinkled with sesame seed but personally I think it breaks a little side donuts and prefers sprinkle with icing sugar or leave soaked in syrup. In any case, these Tunisian donuts are real delights to try for any occasion.
Prepare the syrup
Pour 2 glasses of water into a saucepan. Add the sugars, lemon juice and orange zest. Bring to a boil then put on medium heat and cook for 20 minutes. Add honey and 1/2 glass of water, mix and cook another 10 minutes. Add the sliced starch into 4 cups of water, mix and cook again for 10 minutes over moderate heat. Book.
Prepare the donuts
Mix the oil, orange zest, sugar, orange blossom water and yeast. Break the 3 eggs on top and gradually add the flour, kneading well to obtain a smooth paste and a little soft. Cover with a cloth and let stand for 1 hour.
Smear your hands with a little oil. Take small balls of dough the size of a walnut. Flatten them out and form a ring by making a hole with your thumb and forefinger in the center. Put them on an oiled plate.
Heat frying oil and brown on both sides, drain and place on paper towels. When all the yo-yoos have been fried, dip them in the lukewarm honey syrup and let them soak.
You can try baklava recipe.
Store at room temperature.