When I discovered those gorgeous crullers in Jen's blog, I immediately felt I must make them. I just did not seem to find the right moment, until yesterday. By the way it is funny, because she tried my beet doughnuts, so it kind of a doughnut ping-pong. However, you know me, I just had to make a little change here, a little change there. So inspired from yesterday's lunch I decided to use only half of the butter and replaced the other half with tahini. I thought why not, after all it might work. They say that curiosity killed the cat, however this time not. To bring an oriental touch I flavoured the glaze with pomegranate syrup, cardamom and rose water. Good about these cute circles that they are prepared pretty fast and you are ready to jump on the flying rug!
(based on a recipe by Lara Ferroni)
300 ml water
3 tablespoons tahini
3 tablespoons butter
2 tablespoons powder sugar
1/2 teaspoon salt
135 g flour
Brint water with butter, tahini, sugar and salt to the boil. Add all the flour at once and whisk until well mixed and keep on whisking over medium heat until a thin white film forms on the bottom of the pot. Now transfer batter into a mixing bowl and whisk in the eggs one by one. Fill batter into a piping bag and pipe circles onto baking sheet that has been cut into squares. Heat oil to 190°C and bake the doughnuts for about 2 minutes or until golden brown, then turn and bake for another 2 minutes. For the glaze whisk together 80 g powder sugar with 2 tablespoons pomegranate syrup and as much cardamom and rose water like you desire. If needed and a 1-2 tablespoons water as well and glaze the baked doughtnuts. Decorate with black sesame seeds.