- 2 ounces butter (1⁄2 stick)
- 1 cup milk
- 1 vanilla bean (split and scraped)
- Zest of 1 orange
- 10 teaspoons (50 grams) sugar
- 1 1⁄2 teaspoons yeast
- 1⁄2 cup orange juice
- 2.5 cups (600 grams) all-purpose flour
- 1⁄2 teaspoon kosher salt (or 1⁄4 teaspoon table salt)
Blueberry Cardamom Sugar Ingredients
- 1⁄2 cup sugar
- 1 teaspoon cardamom
- 1⁄4 cup freeze-dried blueberry powder
- Melt butter.
- In a mixing bowl, combine milk, vanilla, orange zest, sugar and yeast. Mix on low speed until yeast is dissolved.
- Add orange juice, flour and salt, and continue mixing on low speed until combined.
- Add the melted butter in a slow steady stream until a smooth dough forms.
- Move ball of dough to a clean bowl covered with plastic wrap to proof for one hour.
- Punch down and fold dough, and proof for one more hour.
- When ready, roll dough into a sheet about ¾” thick. Refrigerate until chilled.
- Roll dough once more to about ¼” thick. Cut doughnuts into rectangles about 1½” wide and 3½” long (or other desired shape).
- Proof for about 30 minutes before freezing until ready to cook.
- Fry doughnuts in 350-degree oil about 2-3 minutes, turning once during cooking, until brown.
- Drain and place into a bowl. Toss with the blueberry cardamom sugar. Serve immediately.
About This Recipe
Yo-Yos are a traditional Tunisian pastry similar to a doughnut. With a dough infused with orange and sugar, these sweet doughnuts are brought to new heights with the help of blueberry cardamom sugar. To kick the indulgence level up an extra notch, serve with lavender-infused honey on the side.
Recipe created by Chef Stephen Rogers, Sachet Restaurant.