This recipe was from Joanne Chang’s Pastry Love cookbook – I recommend it. She opened her first bakery, Flour, a block away from our Boston apartment and it was such a treat to walk across the park and get something tasty.
I substituted apricots for figs, but otherwise followed the recipe exactly (with one exception- I let the dough rest overnight, instead of the 3-hour maximum it suggested). These turned out deliciously sweet, tart and buttery. I do have danish pastry leftover in the freezer, waiting for me, which isn’t a bad thing.
These sourdough donuts from Baking Sense were outstanding. I iced them with a simple vanilla glaze and dipped them in the most fantastic candied sesame seeds. The end result tasted like a donut meeting a dim sum sesame ball.
Sourdough Donuts: Mix the dough up the day before (it takes most of the day) , cut and let rise for about 2 hours the next morning before frying. Recipe in link below. I substituted 1/2 tsp nutmeg for the 1 tsp cardamom because I feel like donuts have to have nutmeg.
Line a baking sheet with parchment paper. In a large skillet over medium high heat, combine water and sugar. When the sugar dissolves and it starts to boil, pour in sesame seeds. Stir with a heatproof spatula constantly for about 8 minutes, until the liquid evaporates and the sesame seeds are completely dry and crisp. They should just barely start to brown. Pour out onto parchment lined baking sheet, break up larger clumps of seeds and let cool.
Let donuts cool for a couple minutes before dipping in vanilla glaze, then immediately in cooled sesame seeds.