These sweet doughnuts are baked, not fried, and made with luscious tahini that gives them a creamier, nuttier taste and exotic flair.
By Marisel Salazar
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.
- 1 ¼ cups all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup granulated sugar
- 3 Tbsp dark brown sugar
- ⅓ cup Soom Foods Chocolate Spread or plain Sesame Tahini
- 3 Tbsp butter, softened at room temperature
- 1 egg
- ½ tsp vanilla extract
- ½ cup your favorite milk (almond, soy, cow, etc.)
- 1 cup powdered sugar
- 2 ½ Tbsp Soom Foods Chocolate Spread or plain Sesame Tahini
- 1 ½ Tbsp milk
- ½ tsp vanilla
- Preheat oven to 400 degrees Fahrenheit. Grease 2 six-doughnut mold non-stick baking pans. Whisk flour, cocoa powder, baking powder and salt in a bowl. Set aside.
- In an electric mixing bowl, cream sugars, tahini and butter together on medium speed until completely combined. Stir in egg and vanilla.
- Fill each doughnut pans ¾ inch full and bake 7-9 minutes, or until toothpick comes out clean. Remove from oven and cool 5 minutes. Remove from pan and allow to cool completely.
- To make the glaze, whisk together powdered sugar, tahini, milk and vanilla extract until smooth. Dip one side of cooled doughnuts and sprinkle with the toppings of your choosing (chopped nuts, sprinkles, mini chocolate chips, etc.) and let set at room temperature. Store in an airtight container.