Bambalouni

Bambalouni (Tunisian Doughnuts)

Feather-light Tunisian street doughnuts scented with orange-blossom water, fried until puffed and golden, and rolled in powdered sugar. Traditionally sold by seafront vendors on the corniches of Tunis, Sousse, and Hammamet.

Prep

20 min

Cook

15 min

Total

35 min

Serves

4 (makes about 12 doughnuts)

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz (about 4 cups)) bread flour or all-purpose flour, bread flour gives a chewier crumb; all-purpose works fine
• •8 g (1 packet (2¼ tsp)) instant dry yeast
• •10 g (2 tsp) granulated sugar, feeds the yeast
• •5 g (1 tsp) fine salt
• •350 ml (1½ cups) lukewarm water, about 38 °C / 100 °F
• •15 ml (1 tbsp) orange-blossom water, rose water can be substituted; use the same amount but taste as you go, it is more pungent
• •1000 ml (about 4 cups) neutral vegetable oil, for frying, peanut, sunflower, or canola; needs about 5 cm / 2 in depth in the pot
• •60 g (½ cup) powdered sugar, for dusting, or honey or simple syrup for dipping

Steps

1. 1 In a large bowl, whisk the flour, yeast, sugar, and salt. Pour in the lukewarm water and orange-blossom water and mix with a wooden spoon until a shaggy dough forms.
2. 2 Turn out onto a lightly floured surface (or work in the bowl) and knead for 8–10 minutes until the dough is smooth, soft, and slightly tacky. It should spring back lightly when poked.
3. 3 Shape into a ball, place in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 45–60 minutes, until roughly doubled in size. (Tunisian vendors often give only a short rise; the longer rise here is for a cooler home kitchen.)
4. 4 Punch the dough down gently. Pinch off pieces of about 50 g (1¾ oz), roll each into a ball, then poke your thumb through the centre and stretch into a ring about 8–10 cm (3–4 in) across, with a 3 cm (1¼ in) hole. Alternatively, roll into 12 cm (5 in) ropes and tie into loose knots or oblong twists.
5. 5 Set the shaped doughnuts on a parchment-lined tray, cover loosely with a towel, and rest 15–20 minutes while the oil heats. They will puff slightly.
6. 6 Pour oil into a heavy pot to a depth of about 5 cm (2 in) and heat to 175–180 °C (350–355 °F). Use a thermometer; correct oil temperature is the key to a crisp outside and cooked inside.
7. 7 Fry 3–4 doughnuts at a time, without crowding. They will sink, then float and puff within about 30 seconds. Fry 2–3 minutes per side, until deep golden on both sides. Total fry time is roughly 4–5 minutes per batch.
8. 8 Lift out with a slotted spoon onto a wire rack (not paper towels, which soften the crust). Let rest 1 minute while you fry the next batch.
9. 9 While still hot, dust generously with powdered sugar, or brush with warmed honey or simple syrup. Serve immediately — bambalouni are best eaten within minutes of frying, as Tunisian street vendors do.