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YoYos (A Tunisian Sweet Treat for ZWT-9)

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“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
SERVES:
24
YIELD:
24 1 doughnut per serving
UNITS:
US

Ingredients Nutrition

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.

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