Tunisian Donuts

INGREDIENTS: Makes about 22 donuts

  • 250 g. of semolina flour (fine) (8.8 ounces)
  • 250 g. of regular all-purpose flour (about 1 1/2 cups)
  • 2 tbsp of olive oil
  • 1 tbsp of dry instant yeast
  • 1 1/2 cup of lukewarm water
  • 1 tsp of sugar
  • 1/2 tsp of salt


  1. Place the semolina and wheat flour in the bowl of a food processor or mixer with the salt and mix to combine well. Place the yeast and sugar in a small bowl with 1/2 cup of water and stir to mix; cover the bowl and let it froth for about 15 minutes. When frothy and bubbly, pour the yeast and olive oil in the bowl of flours and combine well, adding more of the water. Process for several minutes. Transfer to a work area and knead some more if necessary until the ball of dough is as smooth as baby skin. 
  2. Transfer the ball of dough to a bowl, add a couple of tablespoons of oil, flip the dough to cover it with a thin film of oil and cover the bowl with plastic wrap. Set is aside for a few hours or overnight. 
  3. Punch the dough down to de-gas it and roll it into a large circle, about 1/3 inch high. Cut circles of dough. Heat a few cups of oil in a pot and when hot (about 375F) drop the circles of dough into the pot. Fry for 4 minutes total or until the donut is golden on both sides. Drain on paper towels and serve hot with honey or chocolate sauce or powdered sugar. 


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