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Casablanca Market Saffron Donuts
- by Katia Essyad
This recipe is a delicious and easy way to make homemade donuts that are bursting with flavor. The dough is made with a mixture of all-purpose flour, milk, sugar, shortening, eggs, cinnamon, and salt, and is spiked with a touch of luscious Casablanca Market Moroccan saffron. The dough is then proofed, rolled out, and cut into donut shapes, before being fried to perfection in an air fryer. The donuts are then dipped in a sweet and creamy glaze and allowed to cool, before being enjoyed with a cup of coffee or tea. This recipe is perfect for satisfying your sweet tooth and impressing your friends and family.
Prep time: 2 hours 5 minutes (including proofing time)
Cook time: 40 minutes
Ready in: 2 hour 45 minutes
Yields: 12
Ingredients:
- 1/4 cup lukewarm water (110°F-115°F)
- 2 teaspoons (one package) active dry yeast
- 1 teaspoon honey
- 10-15 strands Casablanca Market Pure Moroccan Saffron
- 5 1/4 cups all-purpose flour, plus more for rolling out dough
- 1 1/2 cups lukewarm milk (scalded then cooled to room temperature)
- 1/2 cup sugar
- 1/2 cup shortening
- 2 large eggs
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- Casablanca Market Moroccan Olive Oil, for coating air fryer
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Method:
- In a small bowl, mix water, yeast, honey and saffron together until combined. Let rest until foamy, about 8-10 minutes.
- In a stand mixer fitted with a dough hook attachment, add yeast mixture, flour, milk, sugar, shortening, eggs, cinnamon and salt. Mix on medium speed until completely incorporated and dough is smooth, about 2-5 minutes. Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until very smooth, about 5-10 minutes. Transfer dough to a large, lightly oiled bowl. Cover with plastic wrap and let proof until doubled in size, about 1 hour.
- Uncover and gently punch the dough down to release any large air bubbles. Fold edges of the dough into the center to form a ball. Roll out on a lightly floured surface into a 1/2-inch thick circle. Using a 3- or 4-inch cookie cutter, cut dough into circles. Using a 1-inch cookie cutter, cut the center out of each circle to form a donut shape. Transfer donuts to a parchment paper-lined baking sheet and cover with plastic wrap. Let proof until doubled in size, about 40 minutes.
- Coat air fryer basket with olive oil and preheat to 320°F. Working in batches, arrange two to three donuts in air fryer and cook until golden brown, about 8-10 minutes. Repeat with remaining donuts.
- Meanwhile, in a medium bowl combine powdered sugar, milk and vanilla to create a thick glaze. Dip warm donuts into glaze and transfer to a wire rack to let cool. Serve and enjoy.
Tips: Saffron threads need moisture to release their flavor. Soak 10-15 saffron threads overnight in 1/4 cup of water then heat to 110°F-115°F in step one for best results.
- Posted in:
- saffron
