Yoyos
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Rest Time
1 hr
-
Total Time
50 mins
-
Servings
25 yoyos
-
Course
Dessert
-
Cuisine
Tunisian, North African
Yoyos
Report
Yoyos (or youyous) are delicious donut-shaped Tunisian pastries, which are usually soaked in sugar syrup and sprinkled with crushed pistachios or almonds.
Share:
Ingredients
For the sugar syrup
- ¾ cup water
- 2½ cups sugar
- ½ teaspoon vanilla essence
- Zest of half an orange
- Juice of half a lemon
- 1 tablespoon orange blossom water
- 2 tablespoons honey
For the dough
- 4 tablespoons vegetable oil
- ⅔ cup sugar
- ½ teaspoon vanilla essence
- 2 tablespoons orange blossom water
- Zest of half an orange
- 2½ teaspoons baking powder
- 3 eggs
- 3 cups flour
Equipment
- Stand mixer
Instructions
Sugar syrup
- In a saucepan, pour the water, sugar, vanilla and orange zest.
- Bring to a boil then add the lemon juice and orange blossom water. Simmer on low heat for about 15 minutes without mixing.
- Add the honey, mix and continue simmering for an additional 15 minutes, or until the syrup is a little thick.
Yoyos
- In the bowl of a stand mixer, pour the oil, sugar, vanilla, orange blossom water, orange zest and eggs. Mix for 2 minutes until homogeneous.
- Pour the flour gradually and continue mixing at low speed until the dough is smooth and slightly sticky.
- Cover and let stand at room temperature, away from drafts, for about an hour.
- In a large saucepan over medium heat, pour enough oil to deep fry.
- Pour some oil into a small bowl not far from the pan, to smear your hands during shaping.
- Take pieces of dough a little larger than the size of a ping pong ball. Shape these pieces into balls. Slightly flatten, then form a hole in the center by pressing the dough between the thumb and middle finger. Rotate the donut around the thumb and middle finger to smooth the yoyo.
- Dive the yoyos in the hot frying oil, without overloading the pan.
- Fry for about 2 minutes until they are golden, then turn the yoyos to brown the other side.
- Drain the yoyos on a plate lined with paper towels. With a toothpick, make a few small holes on the surface of the yoyos. This will allow the sugar syrup to penetrate the pastries.
- Reheat the sugar syrup on low heat for a few minutes.
- When it has reached the desired consistency, dip the yoyos and turn them over so that they are well coated with the sugar syrup.
- Drain above the pan to remove the excess syrup before placing them on a serving tray or a large plate.
Notes
- Optional: Sprinkle with crushed pistachios or crushed almonds.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
