I donut know about you, but every morning started off with a Soom Tahini Doughnut makes for a great day. These sweet doughnuts are baked, not fried, and made with luscious Soom 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 tahini doughnuts (or both!), these cake-y sweets will go just as fast as you bake them. Recipe by Marisel Salazar of bread + butter
- Preheat oven to 400F. Grease 2 six-doughnut mold non-stick baking pans. Whisk 1 ¼ cups all-purpose flour, 1 tbsp unsweetened cocoa powder, 1 ¼ tsp baking powder, and ¼ tsp salt in a bowl. Set aside.
- In an electric mixing bowl, cream ¼ cup granulated sugar, 3 tbsp dark brown sugar, 1/3 cup Soom Chocolate Tahini or Soom Tahini, 3 tbsp softened butter together on medium speed until completely combined. Stir in 1 egg and ½ tsp vanilla extract.
- 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 1 cup powdered sugar, 2 ½ Tbsp Soom Chocolate Tahini or Soom Tahini, 1 ½ Tbsp dairy or non-dairy milk, and ½ tsp 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.