Tunisian Bambalouni
Tunisian doughnuts made from soft, risen dough, fried into rings and coated in sugar.
Bambalouni is a Tunisian fried sweet, especially associated with Sidi Bou Saïd. This version shapes a moist dough of flour, water, and yeast into rings and serves them hot with sugar.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Mix the dry ingredients
In a large bowl, mix the wheat flour, instant dry yeast, sugar for the dough, and salt.
Ready to continue when: The yeast, sugar, and salt are evenly distributed through the flour.
2 min - 02
Make the dough
Gradually add the warm water while mixing until a very soft, sticky dough forms.
Ready to continue when: All the flour is incorporated and the dough looks moist, soft, and sticky.
3 min - 03
Let the dough rise
Cover the bowl and let the dough rise for 60 minutes in a warm place.
Ready to continue when: The dough has grown to approximately twice its volume.
60 min - 04
Heat the oil and shape the rings
Heat the vegetable oil in a deep pot to between 170 and 180 °C. With wet hands, take portions of dough and shape them into rings with a hole in the center.
Ready to continue when: The oil is within the stated range and each portion of dough is shaped into a ring with an open center.
5 min - 05
Fry the bambalouni
Fry the rings in small batches for about 2–3 minutes per side, turning them, until golden and puffed.
Ready to continue when: Both sides are golden and the rings have puffed up.
6 min - 06
Drain and coat
Remove the rings from the oil, let them drain briefly, and coat them in the sugar while they are still hot.
Ready to continue when: The excess oil has drained and the sugar sticks to the hot surface of the rings.
1 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.