Golden, puffed, and soft Tunisian doughnuts, rolled in sugar straight out of the fryer. A street-food classic to be enjoyed hot, crispy on the outside and tender on the inside.
Ingredients
- 500 g T55 all-purpose flour
- 7 g active dry yeast
- 20 g granulated sugar
- 6 g fine salt
- 300 ml warm water
- 1 l sunflower oil
- 120 g caster sugar
Method
- Mix the flour, yeast, sugar, and salt in a large bowl until you get an even powder with no visible clumps.
- Gradually pour in the warm water while mixing by hand or with a spoon, then work the dough until it becomes soft, sticky, and elastic.
- Knead until the dough pulls slightly under your fingers and pulls away from the bowl in places, while remaining much softer than a classic bread dough.
- Cover the bowl and let rise in a warm place until the dough is well puffed, airy, and dotted with bubbles on the surface.
- Lightly oil your hands, pull off pieces of dough, and shape them into rings by gently stretching the center without tearing the dough.
- Heat the oil in a wide pot until a small piece of dough quickly floats to the top, sizzling without browning immediately.
- Fry the rings, flipping them when the bottom is golden, until they are puffed, light, and an even amber color.
- Drain the bambalouni on paper towels as soon as they come out of the oil, just until the excess surface fat is absorbed.
- Roll them in caster sugar while still hot, then serve immediately to preserve the contrast between the crispy crust and soft center.
Nutrition
Per serving
- Energy
- 756.6 kcal
- Protein
- 13.31 g
- Carbohydrate
- 125.58 g
- Fat
- 21.33 g
- Fibre
- 4.14 g
- Calcium
- 28.97 mg
- Iron
- 1.26 mg
- Magnesium
- 33.84 mg
