Tunisian
Yo-yo Tunisien
Tunisian yo-yo are tender fried pastry rings scented with citrus and orange blossom, then soaked in a glossy syrup. They are served at room temperature with sesame seeds or crushed nuts, especially with mint tea.
Ingredients
- All-purpose flour1 1/4 cups, plus more for dusting
- Large egg1
- Granulated sugar1/4 cup
- Neutral oil2 tbsp, plus more for frying
- Orange blossom water2 tbsp, divided
- Orange zest1 tsp
- Baking powder1 tsp
- Fine salt1 pinch
- Granulated sugar for syrup1 cup
- Water1/2 cup
- Lemon juice1 tsp
- Sesame seeds or crushed pistachios1 tbsp
Method
- Make the syrup first by combining 1 cup sugar, water, and lemon juice in a small saucepan.
- Bring to a simmer over medium heat and cook for 8 to 10 minutes, until lightly thickened but still pourable.
- Stir in 1 tablespoon orange blossom water, remove from the heat, and let the syrup cool to warm room temperature.
- In a bowl, whisk the egg with 1/4 cup sugar until slightly pale.
- Whisk in 2 tablespoons oil, 1 tablespoon orange blossom water, orange zest, and salt.
- Add the flour and baking powder, then mix until a soft, slightly sticky dough forms.
- Cover the dough and let it rest for 15 minutes.
- Lightly flour the work surface and roll the dough to about 1 cm thick.
- Cut into rings using a round cutter and a small center cutter, re-rolling scraps gently as needed.
- Heat 4 to 5 cm of oil in a deep pan to 170°C.
- Fry the yo-yo rings in batches for 2 to 3 minutes per side, until puffed and deep golden.
- Drain briefly on a rack or paper towels.
- While the yo-yo are still hot, dip them into the warm syrup for 30 to 45 seconds, turning to coat well.
- Lift out and let excess syrup drip off, then sprinkle with sesame seeds or crushed pistachios.
- Serve at room temperature with mint tea.
Common questions
Can I substitute the orange blossom water in yo-yo Tunisien if I don’t have it?
Yes. Use 1 to 2 teaspoons orange extract, or replace it with a little extra orange zest plus a splash of vanilla. The flavor will be less traditional, but still fragrant and pleasant.
How long does it take to make yo-yo Tunisien from start to finish?
Plan for about 45 to 60 minutes total. The syrup takes 10 to 15 minutes, the dough and resting about 20 minutes, and frying another 15 to 20 minutes depending on batch size.
What are the most common mistakes when frying yo-yo Tunisien?
The biggest mistakes are oil that’s too hot, which burns the outside before the center cooks, and dough that’s too soft or overworked. Keep the oil around 170°C and roll the dough evenly.
How should I store yo-yo Tunisien, and how long do they keep?
Store them in an airtight container at room temperature for 2 to 3 days. If already soaked in syrup, they’re best eaten the same day. Reheat briefly in a low oven to refresh the texture.
How should yo-yo Tunisien be served, and can I add toppings?
Serve them warm or at room temperature, after a brief dip or drizzle of syrup so they stay glossy but not soggy. Finish with sesame seeds or crushed pistachios, and offer tea or coffee alongside.