These sweet doughnuts are baked, not fried, and made with luscious tahini that gives these treats a creamier, nuttier taste and exotic flair. Eat these tahini-glazed doughnuts with a tall, cold glass of your favorite milk. Whether you choose to make classic sesame or chocolate tahini doughnuts (or both!), these cake-y sweets will go just as fast as you bake them.
Check out more unique treats here.
PrintBaked Tahini and Chocolate Doughnuts with Tahini Glaze
- Total Time: 25 minutes
- Yield: 12 doughnuts 1x
Description
These baked doughnuts are infused with creamy tahini and topped with a luscious tahini glaze, offering a nutty and exotic twist on a classic treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 3 Tbsp dark brown sugar
- 1/3 cup Soom Foods Chocolate Spread or plain Sesame Tahini
- 1/3 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 2 Tbsp unsalted butter, melted
- For the glaze: 1/4 cup tahini
- 1/4 cup powdered sugar
- 2 Tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease 2 six-doughnut mold non-stick baking pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In an electric mixing bowl, cream together the granulated sugar, dark brown sugar, and Soom Foods Chocolate Spread or plain Sesame Tahini until smooth.
- Add the milk, egg, and vanilla extract to the sugar mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the melted butter until the batter is smooth and well combined.
- Divide the batter evenly into the prepared doughnut pans, filling each mold about 3/4 full.
- Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
- Allow the doughnuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the tahini, powdered sugar, milk, and vanilla extract until smooth.
- Once the doughnuts are cool, dip the tops into the glaze, allowing any excess to drip off.
- Let the glaze set for a few minutes before serving.
Notes
Store doughnuts in an airtight container at room temperature for up to 3 days. For a richer flavor, use chocolate tahini spread. Serve with a cold glass of milk for a delightful pairing. If the glaze is too thick, add a little more milk to reach the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Frequently Asked Questions
Can I use a different nut butter instead of tahini for the doughnuts?
Yes, you can substitute tahini with almond butter or peanut butter, but keep in mind that this will change the flavor profile of the doughnuts.
What type of milk pairs best with the tahini-glazed doughnuts?
A tall glass of cold almond milk or oat milk complements the nutty flavor of the tahini beautifully.
How can I adjust the sweetness of the tahini glaze?
You can add more powdered sugar to the tahini glaze for extra sweetness or reduce the amount of sugar for a less sweet finish.
What do you do with the flour, cocoa powder, baking powder and salt in a bowl, that you set aside in step 1?
I assume it gets mixed in at step 2, but not sure…