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Tunisian Honey Rings

Annacia *


Soaked in honey and lemon syrup and fragrant with orange blossom water, these Tunisian donuts capture the flavors of North Africa.

The site won't accept my times for some reason but they are:

1 hr prep
15 mins cooking


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Deep Fry


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1/4 c
scant 1/4 cup olive oil (50 milliliter)
1/4 c
scant 1/4 cup orange juice (50 milliliter)
large orange, peel of (grated orange peel = 3 tablespoon)
1/4 c
sugar (50 gram)
2 c
all-purpose flour (300 gram)
1 tsp
baking powder
1 1/4 c
cold water (300 milliliter)
3 Tbsp
lemon juice
1 1/4 c
sugar (275 gram)
1/3 c
creamed honey (honey spread 100 gram)
2 c
oil (for deep frying)

How to Make Tunisian Honey Rings


  • 1DOUGH:

    To make ring dough, beat eggs, oil, orange juice, 1 teaspoon orange peel and sugar in a medium bowl until frothy.
  • 2Sift flour with baking powder; add a spoonful at a time to egg mixture, beating well.

    Cover and let stand 45 minutes.
  • 3SYRUP:

    To make syrup, heat water, lemon juice and sugar in a small saucepan, stirring constantly until sugar has dissolved.
  • 4Bring to a boil; reduce heat and simmer 5 minutes.

    Add creamed honey or honey spread and remaining orange peel; simmer syrup gently another 5 minutes and keep warm while cooking rings.

    Heat oil in a deep-frying pan to 360°F (180°C).

    Divide dough into 12 pieces.
  • 6Using floured hands, make each piece into a circle 3 inches (7.5 cm) in diameter.

    Make a hole in the center of each circle.

    Enlarge holes using a wooden spoon until they are about 1-1/2 inches (3.5 cm) across.

    Add 4 rings at a time to hot oil.
  • 7Fry 5 minutes or until golden, turning once during cooking with a slotted spoon.

    Lift out cooked rings with slotted spoon; drain on paper towels.

    Using a fork, pick up warm rings and hold in syrup a few minutes to let syrup soak in.

Printable Recipe Card

About Tunisian Honey Rings

Main Ingredient: Flour
Regional Style: African

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