Tunisian Doughnuts (Bambalouni)

Name: Tunisian Doughnuts (Bambalouni)
Prep time: 1 h 50 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: Tunisia
Ingredients: 4 cups (500 g) all-purpose flour, plus extra for dusting; 2 1/4 tsp (7 g) active dry yeast; 3 tbsp (38 g) granulated sugar, divided; 1 tsp (5 g) fine salt; 1 1/4 cups (300 ml) warm water (about 100°F/38°C); 2 tbsp (30 ml) vegetable oil; 6 cups (1.4 L) vegetable oil, for deep-frying; 1/2 cup (100 g) granulated sugar, for coating

بمبالوني BambalouniSay it: bam-bah-LOO-nee

By the Passport Plate editors. Published November 7, 2026.

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Bambalouni are Tunisian fried dough rings, closely associated with Sidi Bou Said, where they are sold hot from small shops. The dough is simple—flour, yeast, water, sugar and salt—then fried until puffed and golden and rolled in sugar while still warm. They are eaten as a sweet snack, often with mint tea or coffee. The outside is crisp and lightly crackly, the inside tender and chewy, with a mild yeasty sweetness that makes them irresistible straight from the oil.

Tunisian Doughnuts (Bambalouni)

بمبالوني, Bambalouni

Pronounced bam-bah-LOO-nee

Serves: 4
Prep: 1 hr 50 min
Cook: 25 min
Total: 2 hr 15 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

4 servings

Dough

4 cups (500 g)500 g (4 cups) all-purpose flour, plus extra for dusting
2 1/4 tsp (7 g)7 g (2 1/4 tsp) active dry yeast
3 tbsp (38 g)38 g (3 tbsp) granulated sugar, divided
1 tsp (5 g)5 g (1 tsp) fine salt
1 1/4 cups (300 ml)300 ml (1 1/4 cups) warm water (about 100°F/38°C)
2 tbsp (30 ml)30 ml (2 tbsp) vegetable oil

For frying and finishing

6 cups (1.4 L)1.4 L (6 cups) vegetable oil, for deep-frying
1/2 cup (100 g)100 g (1/2 cup) granulated sugar, for coating

Method

In a small bowl, stir the yeast and 1 tablespoon of the sugar into the warm water. Let stand 5 to 10 minutes, until foamy on top.
In a large bowl, whisk the flour and salt. Make a well in the center and add the yeast mixture, the remaining sugar and the 2 tablespoons (30 ml) vegetable oil. Mix until a shaggy dough forms.
Turn out onto a lightly floured surface and knead 8 to 10 minutes, until smooth, elastic and only slightly tacky; add a little extra flour only if the dough sticks badly.
Place the dough in a lightly oiled bowl, cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
Punch down the dough and divide it into 8 equal pieces, about 3 1/2 oz (100 g) each. Roll each piece into a 7-inch (18 cm) rope and pinch the ends together to form a ring.
Set the rings on a floured tray, cover and let rest 20 to 30 minutes, until puffy and slightly risen.
Heat the frying oil in a deep heavy pot to 350°F (175°C). Fry the rings 2 or 3 at a time for 1 to 2 minutes per side, until deep golden, puffed and crisp at the edges.
Drain briefly on paper towels, then roll in the coating sugar while still warm. Serve immediately.

Regional variants

Some cooks add a spoonful of semolina to the dough for a crisper edge, and modern vendors sometimes split the warm doughnut and fill it with chocolate spread.

Cook's notes

Keep the oil at 350°F (175°C): too hot and the outside browns before the center cooks, too cool and the doughnuts turn greasy.
Handle the risen rings gently so they keep the air that makes them puff in the oil.
Coat in sugar as soon as they are cool enough to touch; the warmth helps the sugar cling.

Serve with

Hot mint tea or strong coffee.

Make ahead and storage

Best eaten fresh. The dough can be kneaded, covered and refrigerated overnight, then shaped and fried the next day; fried bambalouni keep at room temperature for 1 day and refresh in a 300°F (150°C) oven.

Tunisian Doughnuts (Bambalouni)