When researching which dessert to choose for Tunisia, bambalouni really caught our eye! These are a type of fried doughnut that sounded too delicious not to try!
While this recipe from Morfali did not require a lot of ingredients, we did need to source Type 55 French flour in order to get the correct consistency. We got this from Shipton Mill, who delivered it really quickly!
The yeast was first added to warm water and sugar to activate it. The flour and more water was then added gradually to create the dough. We found a little more flour was needed than first expected as the dough became very wet.
Once the ball of dough was formed, we placed it in the fridge for a few hours where it doubled in size. The recipe says to keep it in there overnight but it worked fine even just being in there for an afternoon.
When the dough was ready, we pulled off small chunks and shaped it into a classic doughnut.
Then it was time to fry! As we don’t have a deep fat fryer, we just used a deep saucepan with a lot of sunflower oil, which seemed to work great!
When placed in the hot oil they rose up to float on the top, and really started to bubble up. This created a really interesting shape, closer to the pictures of bambalouni that we had been looking at. Once they were golden brown all over, we placed them onto some kitchen roll to soak up the excess oil, before dunking them in cinnamon sugar.
These were absolutely delicious, still just as good the next day, and accidentally vegan. What more could you ask for?! Let us know if you gave this a go!
Back to the start? Click here
Back to the main? Click here