Tahini Honey Glaze Donuts With Halva

Instructions

For the Donuts:

1. Pour warm water into the bowl of a stand mixer with the dough hook attachment. Sprinkle the yeast over the water and allow to proof for 5 minutes. Meanwhile, heat up the milk and butter in a small pot, until the butter is melted. Once melted, remove from the heat and allow to cool to below 110 degrees Fahrenheit. If the liquid is too hot, it can kill the yeast.
2. Add the eggs, sugar, salt, warm milk mixture, and half of the flour to the bowl. Turn on the mixer on a slow speed and mix until well combined. Turn up the speed to medium and add in the remaining flour. Mix until it comes into a ball of dough. Dump out the dough onto a floured surface and knead by hand for about 4 minutes, until smooth.
3. Place dough in a large greased bowl, cover with a linen towel and allow to rise for 1 hour or until doubled in size.
4. Roll out the dough on a floured surface to 1 inch thick. Cut the doughnuts into circles using a doughnut cutter or 4 and 1 inch cookie cutters. Set on a floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
5. Preheat the oil in a large pot to 350 degrees Fahrenheit. Gently place the doughnuts into the oil, 1 to 2 at a time. Cook for 1 minute per side then transfer to a cooling rack. Allow to cool for at least 5 minutes before glazing.

For the Tahini Honey Glaze:

1. In a small saucepan on medium heat, add butter. Once melted, add the tahini, honey and salt and whisk constantly until the mixture becomes toasted and hazelnut in color, 3-4 minutes. Add the milk and powdered sugar and whisk to combine. If the mixture is too thick, add additional milk. Simmer for about 1 minute and transfer it to a medium heat proof bowl.
2. Dip the doughnuts into the glaze and set on a racked sheet tray. Sprinkle the halvah and black sesame seeds over top and enjoy!