Tunisian Yoyo – Recipe & Preparation Method

Tunisian Yoyo – Recipe & Preparation Method

Tunisian Yoyo is one of the most beloved traditional desserts in Tunisia and across parts of the Maghreb. It’s a quick and easy sweet treat commonly served during various occasions, especially during the holy month of Ramadan after Iftar. This popular doughnut-like pastry is soaked in syrup and often sprinkled with coconut, giving it a fragrant, sweet, and rich taste.

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Ingredients for Tunisian Yoyo:

 

• 500 grams white flour

• Vegetable oil for deep frying

• 5 medium eggs

• 5 tablespoons vegetable oil (sunflower or corn oil)

• 1 teaspoon instant yeast

• 1 teaspoon powdered vanilla

• 2 tablespoons raw white sesame seeds

• 1 tablespoon grated coconut (for garnish)

For the syrup (qater):

• 6 cups white sugar

• 3 cups water

• Juice of ½ lemon

• ½ teaspoon cinnamon (optional, to taste)

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How to Prepare Tunisian Yoyo:

Start by preparing the dough. In a deep bowl, beat the eggs and sugar until the sugar dissolves and the mixture becomes smooth.

Add the sesame seeds, vegetable oil, and vanilla to the egg mixture. Mix thoroughly until well combined.

In a separate bowl, mix the flour with the yeast. Gradually add the flour mixture into the wet ingredients, stirring continuously until a soft, smooth dough forms.

Lightly flour a clean flat surface and roll out the dough using a rolling pin to a thickness of about 1 cm.

Cut the dough into round doughnut shapes, using a small round cutter to create holes in the center of each piece.

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To prepare the syrup:

In a saucepan, mix the sugar, water, and lemon juice. Bring the mixture to a boil over high heat, stirring occasionally until the sugar completely dissolves.

Once boiling, reduce the heat and let the syrup simmer until it thickens slightly (about 10–15 minutes). Add cinnamon if desired. Remove from heat and set aside to cool slightly.

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Frying the Yoyos:

In a frying pan, heat a generous amount of vegetable oil over medium heat.

Carefully place the dough circles into the hot oil using a slotted spoon. Fry until golden brown on one side, then flip to cook the other side.

Once evenly browned, remove from the oil and drain on paper towels to remove excess oil.

Immediately dip the hot Yoyos into the warm syrup for a few seconds, then remove and place them on a cooling rack or serving plate.

Garnish with shredded coconut and serve warm or at room temperature.

Sahtein – Enjoy!