YoYos (A Tunisian Sweet Treat for ZWT-9)

Submitted by twissis

"I have always felt that doughnuts were something you bought at a bakery because they were just too labor-intensive to do otherwise. This recipe for Tunisian YoYos may well have changed my mind & I will be interested to know if other chefs feel as I do. The recipe was a little vague about times, saying “60 min plus rest time of 1 hr”. So my division of times is a bit of guesswork based on recipe directions & does not include the 1 hr rest time. Enjoy!"

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 24 1 doughnut per serving
• Serves: 24

ingredients

• For the Dough

• 3 eggs
• 2 ounces vegetable oil
• 2 ounces orange juice
• 2 tablespoons freshly grated coconut (May use desiccated coconut)
• 1⁄4 cup sugar
• 9 ounces all-purpose flour
• 1 1⁄2 teaspoons baking soda
• vegetable oil (for deep frying)

• For the Syrup

• 1 cup sugar
• 2 cups water
• 2 tablespoons lemon juice
• 1 cup honey

directions

1. Place eggs, oil, orange juice, 1 tbsp of coconut & sugar in a blender or food proc & process until smooth.
2. Transfer the mixture to a lrg mixing bowl. Then sift in flour & baking soda. Knead to a soft dough (adding a sml amt of water if needed). Cover bowl & set aside to rest for 1 hour.
3. Just before you are ready to cook the doughnuts, make the syrup by placing the sugar, water & lemon juice in a saucepan. Bring to a boil (while stirring) & cook until the sugar is dissolved.
4. Reduce heat. Stir in the honey plus the remaining 1 tbsp of the coconut & simmer for 10 minutes. Keep warm.
5. Heat a deep fat fryer to 350F (180C).
6. Form the dough into balls about the size of a lrg walnut. Then flatten them slightly & punch a hole thru the center using your finger (which has been dipped in flour).
7. Deep fry a few doughnuts at a time for about 4 min until golden brown on all sides. Drain on paper towels.
8. Dip ea doughnut into the warm lemon-honey syrup & serve immediately.