Recipes
Bambalouni: Tunisia’s Golden Doughnuts
Bambalouni is Tunisia’s beloved take on the doughnut — golden, chewy rings of fried dough rolled in sugar and eaten piping hot. They’re sold on beaches, in markets, and at street stalls, especially in places like Sidi Bou Said where locals and tourists line up for a taste. Crispy on the outside, soft and airy inside, Bambalouni is a simple indulgence that tastes like pure happiness.
Unlike many desserts, Bambalouni isn’t about fancy presentation — it’s about immediacy. You buy it hot from the fryer, sugar sticking to your fingers, and usually eat it standing up. Families flock to beach stalls to grab a paper cone filled with them, and no trip to Tunisia feels complete without one. They’re as much a part of the country’s culinary identity as couscous or brik — but on the sweet side.
What is Bambalouni made of?
Bambalouni is made from a simple yeast dough of flour, water, sugar, salt, and yeast. The dough is left to rise, shaped into rings, fried in oil until golden, and then rolled in sugar. Some vendors drizzle honey instead.
How is Bambalouni different from a doughnut?
Unlike American-style doughnuts, Bambalouni has no filling and no glaze. It’s more rustic, with a chewy inside and crisp outside. The flavor is lighter and less sweet — the sugar coating provides just the right balance.
Where can you eat Bambalouni in Tunisia?
The best Bambalouni is found at beachside stalls in coastal towns like Sidi Bou Said, Hammamet, and Monastir. Vendors fry them fresh and sell them in paper cones. You’ll also find them at local markets and festivals across the country.
Is Bambalouni eaten for breakfast or dessert?
Both! Some Tunisians enjoy Bambalouni with mint tea in the morning, while others snack on it as a sweet treat during the day or evening. On the beach, it’s the go-to snack after a swim.
Is Bambalouni healthy?
Bambalouni is deep-fried, so it’s more of a treat than a health food. But because it’s small, light, and not overly sweet, it feels less heavy than many fried desserts. Think of it as an occasional indulgence rather than a daily staple.
Share this recipe
Bambalouni (Tunisian Doughnuts)
NUTRITION
Ingredients
- 2 cups 250 g all-purpose flour
- 1 tsp dry yeast
- 1 tbsp sugar plus more for coating
- ½ tsp salt
- ¾ cup 180 ml warm water (approx., adjust as needed)
- Vegetable oil for frying
Instructions
- Make the dough: In a mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water until you have a soft, elastic dough.
- Rest the dough: Cover with a cloth and let it rise in a warm place for about 1–1.5 hours, until doubled in size.
- Heat the oil: In a deep pan, heat vegetable oil over medium-high heat until hot but not smoking.
- Shape the doughnuts: Take small handfuls of dough, stretch them into rings, and carefully drop them into the hot oil.
- Fry until golden: Fry for about 2–3 minutes per side, turning once, until puffed and golden brown.
- Coat in sugar: Drain on paper towels, then immediately roll in sugar while still warm.
- Serve: Eat fresh and hot — the Tunisian way!