Tunisian cookie doughnuts dipped in traditional syrup and coconut flakes
Yoo-Yoo
Ingredients
For Yoo-Yoos
- 2 eggs
- 1/2 cup sugar
- 1/2 cup orange juice (freshly squeezed)
- 1/2 cup canola oil
- 1 orange zest only
- 550 grams flour (about 3 cups but please weigh!)
- 2 tsp. baking powder
- Canola oil for deep-frying
For ‘Asal’ syrup
- 2 cups sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 cup water
- 2 drops rose extract
- Naturally ground unsweetened coconut (optional)
Instructions
For Yoo-Yoos
- Combine all wet ingredients, blending with a whisk.
- Fold in sifted flour and baking powder.
- Mix gently to create unified and soft dough.
- Cover bowl with plastic wrap and let the dough rest for 30 minutes.
- Using a rolling pin and a cookie/doughnut cutter, create circles (2-2 ½ inches in diameter) with a hole in the middle.
- Deep-fry the cookies in medium heated canola oil on both sides until golden brown.
- Dip the golden cookies in the hot syrup (‘Asal’) and coat with ground unsweetened coconut.
For ‘Asal’ syrup
- On medium heat bring to a gentle boil, sugar and water.
- Add lemon juice when sugar is dissolved.
- Continue cooking on medium heat to reach a syrup texture.
- Add only two drops of rose extract.
Notes
(Photo by Huppit Bartov Miller)
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