Being 1/2 Tunisian, I figured it would only be fitting for me to put my heritage to the test. I found a recipe for Tunisian doughnuts online, tweaked it just a bit to suit my needs, and deliciousness happened! Please note that the frying part of this recipe is very messy and is not kid friendly! Make certain your space is clean and organized before beginning the frying process.
- For the doughnuts:
- 2 cups all-purpose flour
- 2 medium sized golden potatoes
- 2 eggs
- 2 tsps of Active Dry Yeast
- A Pinch of Salt
- 8 oz. Evaporated Milk
- 6 tbsp sugar
- 1 tsp vanilla
- 2 tbsp vegetable oil
- For frying:
- An abundance of vegetable oil
- A sink nearby
- Flour for handling the dough
- For coating:
- An abundance of sugar
1. Peel and boil the potatoes until soft. Once cooked, smash the potatoes into a creamy consistency.
2. In a large bowl, mix the potatoes, eggs, yeast, milk, sugar, vanilla, oil and salt. Add the flour and knead well for 10 minutes.
3. Cover the bowl with a clean towel and let rest for 1h 30mins, or until the dough doubles.
4. Heat oil in a large frying pan or deep fryer. If using a frying pan, use enough oil so the dough won't touch the bottom of the pan (about 1" of oil)
4. When dough has doubled, you will shape it into rings. The dough will be VERY sticky, so coat your hands and the dough well as you handle it. I shaped it into flat disks, then slowly worked the hole into the center using my fingers.
5. Flip the doughnuts in the oil as it begins to brown. The doughnuts are done when they have reached a nice caramel brown color, just past golden.
6. Immediately coat the doughnuts in sugar.
7. Set on paper towels to cool (and to drain off the excess oil).
NOTES: These doughnuts are best served hot!
This is a very versatile recipe and you can adjust the flavor by adding more sugar or vanilla to the dough.
You can also use skim milk if you're watching your figure (but then again, you're making doughnuts...).
Try coating in powdered sugar instead - or creating a chocolate dipping sauce for an extra sweet treat.
When shaping the dough for frying, wash your hands frequently or you'll soon find your hands coated in sticky dough!! And don't skimp on the flour you use to handle the dough. The more flour, the easier to handle and the better they hold their shape (just be aware they may end up tasting very bland if you add too much - but seriously, there's enough dough in this recipe that you can experiment!)