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Tunisian   -   Tunisian Doughnuts   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 3 Medium Eggs
  • 2 Cups Oil
  • 1/4 Cup Orange Juice
  • 2 Tablespoons Coconut
  • 1 1/4 Cups Sugar
  • 2 1/2 Cups Flour
  • 1 1/2 Teaspoons Baking Powder
  • 2 Cups Water
  • 2 Tablespoons Lemon Juice
  • 1 Cup Honey
Directions Place the eggs, 1/4 cup of the oil, orange juice, 1 tablespoon of the coconut and 1/4 cup of the sugar in a blender. Blend until smooth. Transfer to bowl, then sift in flour and baking soda and knead until the mixture is soft. Cover bowl with a towel, then set aside to rest for 1 hour. Make a syrup by placing the remaining sugar, water and lemon juice. Boil over high heat until the sugar dissolves, stirring constantly. Reduce heat to low and add honey and the remaining coconut. Simmer for 10 minutes, then turn heat to very low to keep warm. Place remaining oil in small saucepan, then heat to moderately hot. Divide dough into walnut sized balls then flatten slightly. Hold the doughnut in your hand and punch a hole through the middle with a floured finger. Fry a few at a time for about 5 minutes, until golden brown on both sides. With tongs pick up doughnuts and dip into warm syrup and serve.
Serves 12
Time to Make 0:00

Printer version   13 Votes - Yum: 3.76923, Easiness: 2.92308, Speed: 2.76923, Overall: 3.15385 Rate this recipe

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