Ingredients
Check off ingredients as you go
Makes 2 boulous of 550 g (1.2 lb) each
- 450 g (3⅔ cups) sifted all-purpose flour (plain flour)
- 2 tsp baking powder (10 g)
- 150 g (¾ cup) light brown sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 3 large eggs
- 100 g (½ cup) neutral oil
- zest of 1 lemon or 1 orange
- 100 g (⅔ cup) golden raisins
- 100 g (¾ cup) nuts (almonds, hazelnuts), coarsely chopped
- 50 g (⅓ cup) dark chocolate chips or knife-chopped chocolate (optional)
- 2-3 Tbsp orange blossom water (to taste)
- white sesame seeds
How to make Tunisian boulou
Soak the raisins for 5 minutes in hot water to clean them. Drain them and put them in a large glass to macerate in the orange blossom water (see the variations at the bottom).
Preheat the oven to 150°C (300°F) fan/convection. In a large bowl, mix the flour, baking powder and sugars, then the oil, eggs, orange blossom water, zest and nuts and fruit (except the sesame seeds). The texture should be slightly crumbly, but firm enough to shape two loaves by pressing the dough together (if it’s too wet, add a little flour; if it’s too crumbly, a tiny bit of water). Place them on a baking sheet lined with parchment paper, spaced apart (they will spread slightly), and sprinkle with white sesame seeds. Bake in the middle of the oven for 50 minutes.
- When they’re done, take the rack out of the oven and let them cool before moving them. Enjoy the boulous cut into slices with a little quince jam.
Tips and variations for a successful boulou
- Let the dough rest for 10 minutes before shaping for a softer boulou.
- Macerate the raisins in orange juice or rum instead of the orange blossom water, or half and half.
- Toast the almonds and hazelnuts (8 minutes at 160°C/325°F).
- You can make individual boulous; they bake faster than the large ones, so adjust the baking time (about 20 minutes).
- It freezes perfectly, well wrapped.
- Replace the raisins with pieces of candied orange peel.