← Nouns Cooking · Moroccan

Ingredients

• 180 ml water (for the syrup)
• 400 g sugar (for the syrup)
• ½ Lemon, juiced
• 2 tbsp Honey
• 3 tbsp Orange flower water, divided
• 3 Eggs
• 130 g sugar (for the dough)
• 60 ml Vegetable oil
• 1 Orange, zest finely grated
• ½ tsp Vanilla extract
• 375 g Plain (all-purpose) flour
• 2½ tsp Baking powder
• 1 l vegetable oil, for deep-frying

Method

1. Make the syrup first: boil the water and syrup sugar for 10 min until slightly thickened. Stir in the lemon juice, honey and 1 tbsp of the orange flower water and leave to cool completely.
2. Whisk the eggs and dough sugar for 5 min until pale and thick. Whisk in the oil, orange zest, vanilla and the rest of the orange flower water.
3. Fold in the flour and baking powder to make a soft, sticky dough. Cover and rest for 30 min.
4. Heat the frying oil in a deep pan to 165°C (330°F). With oiled hands, roll walnut-sized balls, flatten them slightly and push a finger through the middle to make rings.
5. Fry 4 or 5 at a time for 4–5 min, turning, until puffed and deep golden. Drain for a moment, then drop the hot yoyos into the cool syrup for 2 min.
6. Lift onto a rack to drip. They are best eaten the same day.

Tips

• Contains wheat and egg. Keep the oil temperature steady; too hot and they brown before the middle cooks.
• Hot doughnuts into cold syrup keeps them crisp; if both are hot they go soggy.

Sources

Written in our own words after cross-checking these recipes:

196 flavors SBS Food