Ingredients
Check off ingredients as you go
For 2 boulous of 550g (1.2 lbs) each
- 450g (3½ cups) sifted flour
- 1 packet baking powder
- 150g (¾ cup) brown sugar
- 1 packet vanilla sugar
- 3 eggs
- 100g (7 tbsp) neutral oil
- zest of 1 lemon or orange
- 100g (⅔ cup) golden raisins
- 100g (¾ cup) mixed nuts (almonds, hazelnuts), roughly chopped
- 50g (⅓ cup) dark chocolate chips or knife-chopped chocolate (optional)
- 2-3 tbsp orange blossom water (to taste)
- white sesame seeds
Preparing Tunisian Boulou
Soak the raisins for 5 minutes in hot water to clean them. Drain and place them in a large glass to macerate in orange blossom water (see variations below).
Preheat the oven to 150°C (300°F) convection. In a large bowl, mix flour, baking powder, sugars, then add oil, eggs, orange blossom water, zest, and dried fruits (except sesame seeds). The consistency should be slightly grainy but firm enough to shape into two loaves by pressing the dough (if too wet add a bit of flour, if too crumbly add a tiny bit of water). Place them on a baking sheet lined with parchment paper, spaced apart (they will spread slightly), sprinkle with white sesame seeds. Bake in the middle of the oven for 50 minutes.
- When baked, remove the rack from the oven and let cool before moving them. Enjoy the boulous sliced with a bit of quince jam.
Tips and Variations for Perfect Boulou
- Let the dough rest 10 minutes before shaping for a softer boulou.
- Macerate the raisins in orange juice or rum instead of orange blossom water, or half and half.
- Toast the almonds and hazelnuts (8 minutes at 160°C/320°F).
- You can make individual boulous, they will bake faster than large ones so adjust cooking time accordingly (about 20 minutes).
- It freezes perfectly when well wrapped.
- Replace raisins with candied orange peel pieces.