Bambalouni – Best Fried Donuts Recipe

I found this super simple recipe for sweet and crispy Tunisian fried donuts called Bambalouni, and they are exactly like the fried donuts my grandma used to make. They turn wonderfully crispy outside but stay soft inside, and taste amazing with a dusting of sugar.

Check out my video below for this sweet Tunisian Bambalouni recipe and see how easy they are to make! Like and subscribe for more delicious donuts and sweet treats recipes.

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What Makes Bambalouni Special?

Bambalouni (also called Ftayar in some regions) are traditional Tunisian sweet fried donuts that have been enjoyed for generations. These golden rings of fried dough are a popular street food and breakfast item throughout Tunisia, often enjoyed with a cup of mint tea or coffee.

What I love about these donuts is their beautiful simplicity. With just 6 basic ingredients that most of us already have in our kitchen, you can create something truly special.

The dough is quite light and airy with that perfect slight chew, while the outside gets wonderfully crispy from frying. A generous coating of sugar adds just the right sweetness to finish them off.

Simple Bambalouni Ingredients For Perfect Fried Donuts

Here’s everything you need to make about 6-7 delicious Bambalouni fried donuts:

• 2 cups all-purpose flour (240g)
• 1 cup warm water (240ml)
• 1 tablespoon sugar (12g) (plus extra for coating)
• 1 teaspoon dry yeast (3g)
• 1 teaspoon oil for the dough (5ml)
• 1 teaspoon salt
• 3 cups oil for frying (720ml)

Top Tip: Regular active dry yeast works perfectly for this recipe, but instant yeast is fine too if that’s what you have on hand.

Equipment You’ll Need

• Large mixing bowl
• Whisk
• Mixer with dough hooks (or you can mix by hand)
• A deep, heavy-bottomed pan for frying
• Slotted spoon or tongs
• The plate that is lined with paper towels or a sieve for draining the oil
• Shallow bowl for sugar coating

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Nutritional Information

For those keeping track, each donut contains approximately:

• Calories: 190 calories
• Carbohydrates: 32g
• Protein: 4g
• Fat: 5g

Note: These values are estimates based on standard ingredients and may vary slightly depending on exact measurements and how much oil is absorbed during frying.

Making The Perfect Bambalouni Dough Step By Step

The key to perfect Bambalouni is getting the dough just right.

Here’s how to make it step by step:

Step 1: Add 1 cup of lukewarm water to your mixing bowl. The water should feel warm but not hot when you touch it – around 105-110°F is perfect.

Step 2: Sprinkle in 1 teaspoon of dry yeast and let it sit for about 30 seconds to begin dissolving.

Step 3: Add 1 tablespoon of sugar and stir everything with a whisk until the yeast and sugar completely dissolve in the water.

Step 4: Add 2 cups of flour to the bowl. Using a mixer with dough hooks or your hands, mix everything until it forms a dough. This takes about 3-4 minutes of mixing.

Did You Know? The dough for Bambalouni is softer and slightly stickier than regular bread dough, which helps create that light, airy texture when fried.

Step 5: Rub some cooking oil on your hands so the dough won’t stick, then take the dough out and form it into a smooth ball. Place it back in the bowl, cover with plastic wrap or a clean kitchen towel, and let it rest for 5 minutes.

Step 6: After resting, add one teaspoon of salt and knead the dough again for about 2 minutes until the salt is mixed in nicely. Salt is added later to avoid interfering with the yeast’s initial activity.

Step 7: Shape the dough into a ball again right in the bowl, cover it tightly with plastic wrap, and let it rise for one hour until it doubles in size.

This resting period is what makes our donuts light and airy. If your kitchen is cold, you can place the bowl in a warmer spot. After an hour, the dough should be twice as big and feel soft and spongy when you poke it.

Shaping the Donuts

Now, let us turn your dough into donut shapes!

Step 8: Rub your hands with some cooking oil so the dough won’t stick to your fingers. Divide the dough into 6 or 7 pieces, pinching off and sizing each piece to be about as big as a golf ball or a bit bigger.

Step 9: Roll each piece gently between your palms to shape them into smooth, round balls. Try to keep them close in size so they cook evenly in the oil.

Top Tip: Don’t worry if a few are a bit larger or smaller—they’ll still turn out just fine. Homemade donuts don’t need to be perfect to taste amazing!

Step 10: Once you have made all the balls, rub them with a bit of oil so that they don’t dry out while you heat the oil for frying.

Frying the Bambalouni

The frying process is what gives Bambalouni their signature crispy exterior and soft interior.

Step 11: Pour about 3 cups of oil into a deep, heavy-bottomed pan for frying. You need something with tall sides – at least 3-4 inches deep – to prevent oil splashes and give the donuts room to float.

Step 12: Heat the oil over medium-high heat until it reaches around 350°F (175°C). If you don’t have a thermometer, test if the oil is ready by dropping in a tiny piece of dough – it should bubble up right away and float to the surface.

Note: Be careful not to get the oil too hot or your donuts will burn on the outside before cooking inside.

Step 13: Take one ball of dough and use your thumb to poke a hole through the middle. Then gently stretch it out to form a donut shape. The hole should be about the size of a quarter because it’ll shrink a bit when the dough hits the hot oil.

Top Tip: After cutting out your first batch of donuts, let that remaining dough rest for 20 minutes before rerolling it. This in-between dough becomes stubborn and elastic after being worked, but a short rest makes it cooperative again and produces tender second-batch donuts.

Step 14: Carefully lower the shaped donut into the hot oil. You can add a few more to the pan, but don’t overcrowd it. Leave plenty of space between each donut so they can float freely and cook evenly. For most pans, 3-4 donuts at a time is about right.

Check out Also: Check out my deep frying oil guide here to learn which oils work best for crispy donuts and how to properly reuse and store your oil after frying!

Step 15: Fry the donuts on one side for about 2-3 minutes, or until they are golden brown. Then carefully flip them over with a slotted spoon or tongs and fry the other side for another 2-3 minutes.

Step 16: When they’re done, lift the donuts out carefully using a slotted spoon or tongs. I just put them on a sieve to let them drain off any extra oil, but paper kitchen towels work great too. Either way gives the oil a chance to drip away, so your donuts end up crispy instead of greasy.

The Final Touch: Sugar Coating

Step 17: In a shallow bowl or plate, add some granulated sugar. While the donuts are still warm, gently roll each one in the sugar until it’s coated all over. The sugar will stick best when the donuts are fresh from the oil.

Top Tip: For a special twist, you can mix a little cinnamon or cardamom with the sugar for extra flavor, though the traditional version is just plain sugar.

Serving and Enjoying

These fried donuts always seem to disappear fast, especially if there are kids around. They’re crispy outside, soft inside, and that sugar coating makes everyone want just one more.

If you make a batch, don’t be surprised if they’re gone before they even have time to cool down.

Bambalouni are best enjoyed:

• Fresh and warm, right after being coated with sugar
• With a cup of mint tea, coffee, or milk
• For breakfast or as an afternoon treat
• Shared with friends and family (if you’re willing to share!)

Did You Know? In Tunisia, Bambalouni are especially popular during Ramadan, when they’re often served as part of the iftar meal to break the day’s fast.

Related Recipe: If you enjoy sweet, crispy fried donuts, try my apple cider donut recipe next because it’s just as simple and full of cozy flavor. You might find those donuts disappearing just as fast!

Storage Tips

Bambalouni are definitely best eaten fresh and warm, but if you happen to have leftovers:

• Store at room temperature in an airtight container for up to 1 day
• Reheat briefly in a 300°F oven for 3-4 minutes to restore some crispness
• Avoid refrigerating, as it makes the texture tough

Common Questions

Can I make the dough ahead of time?
Yes, you can make the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and frying.

Why did my donuts come out greasy?
The oil was likely not hot enough. Make sure it’s around 350°F before frying.

Can I use a different type of flour?
All-purpose flour works best, but you can try a 50/50 mix with bread flour for a slightly chewier texture.

Can I bake these instead of frying?
While you technically could bake them, they wouldn’t be authentic Bambalouni. The frying is what gives them their characteristic texture and flavor.

More Delicious Donut Recipes

If you love these crispy fried donuts, check out my other donut recipes on my YouTube channel! Just click the links below or search for my channel to discover your next favorite sweet treat!

Did you grow up with something similar to these donuts in your family? Drop a comment and let me know if you try this recipe – I would love to hear how yours turned out!Claude 3.7 SonnetList moreNew chatRegenerate