Baked Tahini Doughnuts with Tahini Chocolate Bourbon Glaze

Yield: 12 doughnuts

Ingredients

Doughnuts:

• ½ cup (110g) unsalted butter, softened
• ½ cup (110g) granulated sugar
• 2 eggs
• 2 Tbsp Tarazi Organic Tahini
• ¾ cup (110g) self-rising flour
• 1 tsp bourbon
• pinch of salt

Glaze:

• ½ cup (85g) semi-sweet chocolate chips
• ¼ cup Tarazi Organic Tahini
• 1 Tbsp pure maple syrup
• 1 Tbsp bourbon
• 4 tsp water

Topping:

• 2 Tbsp sesame seeds, toasted & cooled

Directions

1. Heat oven to 350°F. Grease two 6-cavity doughnut pans.
2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
3. Add eggs one at a time, mixing for at least one minute before adding next egg to ensure that it’s thoroughly combined.
4. Add tahini and bourbon, mixing until combined. Then fold in flour and salt.
5. Spoon batter into a piping bag or a small resealable plastic bag with a small bit of one of the bottom corners cut off. Pipe batter into pans.
6. Bake for 10 minutes or until light golden brown.
7. Allow doughnuts to cool for a few minutes, then remove from pans and place on wire rack to cool completely.
8. Place sesame seeds for topping in small, dry pan. Toast on medium heat for 3–5 minutes until lightly golden. Pour sesame seeds into small bowl and set aside to cool.
9. When you’re ready to get your glaze on, heat chocolate chips in microwave in 30-second increments until they're melted.
10. Add tahini, maple syrup, and bourbon. Stir together, and at this point the glaze will be rather thick. Add water, then stir until glaze is glossy.
11. Spread glaze on doughnuts and sprinkle toasted sesame seeds on top.

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Doughnuts Adapted from: Twigg Studios
Glaze Adapted from: Climbing Grier Mountain