Tunisian yo-yo

Name: Tunisian yo-yo
Prep time: 35 min
Cook time: 30 min
Total time: 85 min
Yield: 12
Cuisine: Tunisie
Ingredients: 300 g wheat flour; 100 g eggs without shells; 30 g olive oil; 80 g sugar; 60 g orange juice; 8 g baking powder; 200 g sugar for the syrup; 150 ml water for the syrup; 20 g lemon juice; 60 g estimated absorbed frying oil; prepare a 500 ml oil bath

Tunisian yo-yo : Tunisian fried speciality.

Ingredients

300 g wheat flour
100 g eggs without shells
30 g olive oil
80 g sugar
60 g orange juice
8 g baking powder
200 g sugar for the syrup
150 ml water for the syrup
20 g lemon juice
60 g estimated absorbed frying oil; prepare a 500 ml oil bath

Preparation

Combine eggs without shells, olive oil, sugar, orange juice in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Add wheat flour, baking powder and mix carefully to distribute the ingredients and seasoning.

Cover and rest for 20 minutes. With baker’s yeast, wait for visible expansion; without yeast, the rest only relaxes the dough.

Shape 12 even rings and seal the ends firmly. Keep a visible central hole and even thickness.

Heat the syrup sugar and water with the lemon. Simmer for 10 minutes, remove from the heat and add floral water if listed.

Heat an oil bath to about 170 °C in a stable pan filled no more than halfway. Maintain the temperature while frying.

Fry in small batches at about 170 °C for 5 minutes in total, turning. They should be golden outside and cooked in the centre.

Gradually pour warm syrup over the warm pieces. Let absorb without drowning them; the nutrition estimate nevertheless includes all syrup.