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Yoo-Yoo cookie doughnuts

Yoo-Yoo

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Course Dessert
Cuisine African
Servings 35 Yoo-Yoos

Ingredients
  

For Yoo-Yoos

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup orange juice (freshly squeezed)
  • 1/2 cup canola oil
  • 1 orange zest only
  • 550 grams flour (about 3 cups but please weigh!)
  • 2 tsp. baking powder
  • Canola oil for deep-frying

For ‘Asal’ syrup

  • 2 cups sugar
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 cup water
  • 2 drops rose extract
  • Naturally ground unsweetened coconut (optional)

Instructions
 

For Yoo-Yoos

  • Combine all wet ingredients, blending with a whisk.
  • Fold in sifted flour and baking powder.
  • Mix gently to create unified and soft dough.
  • Cover bowl with plastic wrap and let the dough rest for 30 minutes.
  • Using a rolling pin and a cookie/doughnut cutter, create circles (2-2 ½ inches in diameter) with a hole in the middle.
  • Deep-fry the cookies in medium heated canola oil on both sides until golden brown.
  • Dip the golden cookies in the hot syrup (‘Asal’) and coat with ground unsweetened coconut.

For ‘Asal’ syrup

  • On medium heat bring to a gentle boil, sugar and water.
  • Add lemon juice when sugar is dissolved.
  • Continue cooking on medium heat to reach a syrup texture.
  • Add only two drops of rose extract.

Notes

(Photo by Huppit Bartov Miller)