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Tunisian fricassees (salted doughnuts)
ingredient list
For 8 large fricassees
Dough
- 250 gr flour
- 50 gr extra fine semolina
- 4 coats of oil
- 1 egg
- 9 g dry baker’s yeast
- 50ml warm milk
- 1 tablespoon salt
- Warm water
- 1L frying oil
Topping
- 1 potato
- 1 can Tuna
- 2 eggs
- Harissa
- Olives
- Parsley and shallot
RECIPE STEPS
- Start by activating the yeast in the warm milk and let foam 15min
- In the bowl of your food processor or in a bowl, mix the flour, semolina and salt then add the egg, yeast and oil
- Gradually add warm water to pick up the dough and knead 10min by hand or with your robot’s hook
- Form a ball, cover with a food film and towel and let double in volume 1h
- Degas the dough and form balls of about 50 to 60 gr
- Let rise 40min at room temperature on parchment paper or an oiled surface without covering the doughnuts. (Cut the parchment paper after lifting with a chisel)
