Bambalouni

Method

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1. Whisk the flour, yeast, sugar and salt, then beat in the water and 2 tbsp oil to a very wet, sticky dough — more like a thick batter than a dough.

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2. Beat it hard with a wooden spoon for 4 minutes; it will become stringy and elastic.

   Mark done Start 4 min timer

3. Cover and prove 90 minutes, until doubled and covered in bubbles.

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4. Heat the frying oil to 175°C / 345°F.

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5. Wet your hands thoroughly. Pull off a fist-sized piece of dough, stretch it into a rough ring with a big hole, and lower it into the oil.

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6. Fry 90 seconds a side, turning once, until deep gold and puffed.

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7. Drain for a few seconds on a rack, then press both sides into the caster sugar and eat immediately.

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Chef’s Tips

• A wet dough. Adding flour ruins the texture.
• Wet hands for every single one.
• They are stale in ten minutes. Fry to order.

Pairing Suggestions

• Sweet mint tea
• Turkish coffee
• A sea view

Storage & Reheating

None. Eat within minutes of frying.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.