tunisian yoyo ( donuts )
SERVINGS
2 dozen scale / convert
INGREDIENTS
3 eggs
1/4 cup oil
1/4 cup orange juice
2 tbsp. finely chopped fresh coconut
1/4 cup sugar
2-1/2 cups flour
1-1/2 tsp. baking soda
Syrup
1 cup sugar
2 cups water
2 tbsp. lemon juice
1 cup honey
2 cups oil
INSTRUCTIONS
Place eggs, 1/4 cup oil, orange juice, 1 tablespoon of the coconut, and 1/4 cup sugar in a blender; blend until smooth.
Transfer to a bowl; then sift in flour and baking soda. Knead until the mixture is a soft dough, adding a little water if necessary. Cover bowl; then set aside to rest for at least 1 hour.
In the meantime make syrup; place 1 cup of sugar, water, and lemon juice in a saucepan. Stirring constantly, boil over high heat until sugar dissolves. Reduce heat to low; then add honey and the remaining 1 tablespoon of coconut. Simmer for 10 minutes; then turn heat to very low to keep the syrup warm.
Place 2 cups oil in a small saucepan and heat until oil is moderately hot.
Form dough into walnut-size balls; then flatten slightly. Hold a flattened ball in palm of one hand and punch a hole through center with floured index finger of other hand. Deep fry, a few at a time, for about 4 minutes, turning them over with a slotted spoon until they turn golden brown on both sides. Transfer to paper towels. to drain. With tongs, pick up the yo-yos and dip into warm syrup. Serve at once.
CHEF COMMENTS
Makes approximately 2 dozen small doughnuts.
Yo-yos are no doubt an adaptation of the western doughnut but the Tunisians have added a touch of their own to give it a North African character. Sold in little stalls in Tunisian cities, these donuts are enjoyed by people thronging the streets.
