Apple Cider Doughnut Holes with Tahini Glaze
I recently sat next to Ben Mims, who introduced me to my new favorite kitchen gadget. It cuts cooking time in half and makes everything crispy with no hassle or oil — IT’S AN AIR FRYER!
After I purchased his book, Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer, right away, Ben helped me decide which air fryer to purchase; I went ahead with the multi-functional one that combines a convection oven and air fryer because that suits my catering business. I have not stopped using and experimenting with it since I purchased it. I’ve made everything from fried chickpeas to baked muffins!
Inspired by his Apple Cider Doughnut Hole recipe from the cookbook, I came up with this tahini glaze. The glaze adds that nutty, sweet flavors to the crisp, doughnut holes and those toasted sesame seeds on top add a satisfying crunch.
If you are still debating whether you should get an air fryer or not, I highly recommend it. It changed my life! And, check out Ben’s incredible cookbook!
Total Time: 20 minutes
Serves: 10 mini doughnuts
For the doughnut holes:
1 1/2 cup AP flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/2 tsp cinnamon
1/4 cup buttermilk, chilled
2 tbsp apple cider vinegar
1/2 cup powdered sugar
2 tbsp tahini
2 tbsp water
A pinch of salt
Toasted sesame seeds for garnish
To make the doughnut holes:
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. In a separate bowl, whisk together the buttermilk, apple cider vinegar, and egg until combined. Add the wet ingredients to the dry mixture and stir with a spatula or hands until the dough just comes together.
Scoop out 10 to 12 balls onto the air fryer basket, spaced evenly apart, and spray with oil spray. Air-fry at 350F until the doughnut holes are golden brown and fluffy, about 6 - 8 minutes. Transfer the doughnut holes to a wire rack to cool.
To make tahini glaze:
In a small bowl, stir together the powdered sugar, tahini, water, and a pinch of salt until smooth and coats the back of a spoon.
Dip the doughnut holes in the tahini glaze, then sprinkle sesame seeds.
Let them stand until the glaze sets before serving.