Tunisia Dessert – Bambalouni

When researching which dessert to choose for Tunisia, bambalouni really caught our eye! These are a type of fried doughnut that sounded too delicious not to try!

While this recipe from Morfali did not require a lot of ingredients, we did need to source Type 55 French flour in order to get the correct consistency. We got this from Shipton Mill, who delivered it really quickly!

The yeast was first added to warm water and sugar to activate it. The flour and more water was then added gradually to create the dough. We found a little more flour was needed than first expected as the dough became very wet.

Once the ball of dough was formed, we placed it in the fridge for a few hours where it doubled in size. The recipe says to keep it in there overnight but it worked fine even just being in there for an afternoon.

When the dough was ready, we pulled off small chunks and shaped each into a classic ring doughnut shape with a hole in the middle. These were then deep fried in batches until golden and puffed.

The doughnuts were immediately coated in a generous amount of cinnamon sugar while still hot — the sugar melts slightly on contact and forms a wonderfully sweet crust.

Light, fluffy and absolutely addictive — these disappeared very quickly! A wonderful end to Tunisia week.

Let us know if you give bambalouni a go — we’d love to see them!