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Pan-fried Doughnuts Stuffed with Walnuts and Sesame


This recipe showcases White Sesame Seeds and Fennel Seeds.


70g plain flour
30g dark brown sugar
1 tsp. fast-action yeast
70ml milk
70ml boiling water
½ tsp. salt
60g diced unsalted butter
60g clarified butter

For the filling
50g dark brown sugar
50g walnuts
2 tbsp. sesame seeds
1 tsp. fennel seeds, crushed

For the sauce
250g Greek yoghurt
½ tsp. orange zest
2 tsp. icing sugar, plus extra to dust


Put the flour, sugar and yeast in the bowl of a freestanding mixer.

Work with a dough hook on slow speed for a few seconds. Combine the boiling water and milk, slowly pour in, then add the salt.

Incorporate the diced butter bit by bit on medium speed, then mix for five minutes until the dough is smooth.

Cover the bowl with a damp cloth and leave in a warm spot for an hour to 90 minutes, until the dough has doubled in size.

Meanwhile, blitz all the filling ingredients to large crumbs. Stir together the sauce ingredients.

Knead the dough for a minute (add flour if it's very sticky), divide into 12, roll into smooth balls and, with your hand, flatten into 10cm discs.

Put a heaped dessertspoon of filling in the centre of each, fold over the sides to seal, and gently press to flatten into 7cm discs. Cover with the cloth for 20 minutes.

Put a large frying pan on medium heat and warm up half the clarified butter.

Fry the pancakes in batches for three minutes a side, until golden brown, adding more butter as needed.

Serve warm, dusted with icing sugar and with the sauce on the side.

Source: Yotam Ottolenghi

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