Bambalouni

Prepare the Dough

In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5-10 minutes, or until it becomes frothy.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.

Add the yeast mixture to the flour mixture and mix well until a soft dough forms. If the dough is too dry, add a little more warm water, a tablespoon at a time.

Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.

Let the Dough Rise

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Shape the Bambalouni

Punch down the dough and divide it into small balls (about the size of a golf ball).

Flatten each ball slightly and use your thumb to make a hole in the center, creating a doughnut shape.

Fry the Bambalouni

Heat vegetable oil in a deep frying pan or pot over medium heat.

Carefully place the doughnuts into the hot oil, a few at a time, and fry until they are golden brown and puffed up, about 2-3 minutes per side.

Use a slotted spoon to remove the bambalouni from the oil and place them on paper towels to drain excess oil.

Serve

Dust the bambalouni with powdered sugar if desired.