Chocolate Tahini Donuts
16 donuts
Servings 16
Ingredients
Donuts
- 1 tablespoon active dry yeast (11 grams)
- ½ cup warm water, 100-110 degrees F (125 ml)
- 1 teaspoon granulated sugar
- 3 large eggs
- 2 large egg yolks
- 3 ½ cups bread flour (547 grams)
- 1 teaspoon salt
- ⅓ cup granulated sugar (67 grams)
- ½ cup butter, softened, cut into small chunks (113 grams)
Chocolate tahini filling
- 2 cups milk (500 ml)
- 4 large egg yolks
- ½ cup granulated sugar (100 grams)
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 5 ounces semi sweet chocolate chips (142 grams)
- 2 tablespoons butter (28 grams)
- ⅓ cup tahini (78 grams)
- ¾ cup whipped cream (188 ml)
Pistachio sugar
- ½ cup pistachios (60 grams)
- ½ cup granulated sugar (100 grams)
Instructions
- Make the dough. Combine active dry yeast with warm water, and 1 teaspoon granulated sugar. Let sit for 5 minutes or until the mixture is foamy and the yeast is activated.
- Whisk together eggs with egg yolks. Combine eggs with bread flour, salt, and granulated sugar in the bowl of a stand mixer. Add yeast mixture and mix until a dough forms. Add the butter and knead the dough until smooth, about 5-7 minutes. Transfer the dough into a clean bowl and cover with plastic wrap. Place in a warm spot and let proof for 1 hour until doubled in size.
- Meanwhile, make the chocolate tahini filling. Heat milk over low heat until warm. Whisk 4 egg yolks with sugar, cornstarch, cocoa powder, salt, and vanilla. Slowly add milk to eggs, whisking constantly. Do not add milk too quickly or the eggs will scramble. Heat egg mixture over medium heat on the stove and cook until thickened, whisking constantly.
- Remove pastry cream from heat and stir in chocolate, tahini, and butter until melted. Transfer filling to a bowl and cover with plastic wrap, letting plastic wrap sit directly on top of the filling to prevent a skin from forming. Let cool. Fold in ¾ cup whipped cream and set aside.
- Punch down dough. Roll into a rectangle about ¾ inch thick. Use a 3-inch biscuit cutter and cut 16 circles. Place on a baking sheet lined with parchment paper with 2 inches of space in between the donuts. Cover loosely with plastic wrap and let rise for 1 hour.
- Make pistachio sugar. Grind pistachios in a food processor until finely ground. Make sure not to over-process the nuts or it will turn into pistachio butter. Combine ground pistachios with granulated sugar and set aside.
- Heat frying oil to 350 degrees F.
- Fry donuts until golden brown, flipping them over halfway. Remove from oil with a slotted spoon and place on a paper-towel-lined plate to drain the excess oil. Dip the donuts in the pistachio sugar and repeat with the remaining donuts.
- Cut a small slit in the side of the donut and fill with chocolate tahini filling. Serve warm or at room temperature.
