Baklava Donuts Recipe

Mix dry

In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons instant dry yeast and 1 teaspoon fine sea salt until evenly combined.

Warm liquids

Warm 3 tablespoons whole milk and 3 tablespoons water to about 100–110°F (warm to the touch). Add liquids to the dry mix along with 4 tablespoons softened unsalted butter and 1 large egg.

Knead

Mix with a wooden spoon until shaggy, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively use a stand mixer with dough hook on medium-low for 5–6 minutes.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape

Gently deflate dough and roll out to about 1/2-inch (1.3 cm) thickness on a lightly floured surface. Cut rounds about 2.5–3 inches (6–7.5 cm) in diameter. You should get about 12 donuts. Place on parchment-lined tray, cover loosely and let rest 25–30 minutes until puffy.

Heat oil

Pour neutral oil into a heavy-bottomed pot to a depth of about 2 inches (use enough so donuts float). Heat to 350°F (175°C). If you don't have a thermometer, oil is ready when a small piece of dough browns in ~30 seconds.

Fry

Fry donuts in batches (do not overcrowd) 1–1.5 minutes per side or until golden brown. Use a slotted spoon to transfer to a wire rack set over a sheet pan to drain briefly.

Honey soak

While still warm (but not hot), brush or pour spiced honey syrup over the donuts so they absorb some syrup but remain light — about 1–2 tablespoons syrup per donut. Let cool slightly before filling.

In a medium bowl beat 8 oz softened cream cheese with 3 tablespoons confectioners' sugar, 1 tablespoon fresh orange zest, 1 teaspoon fresh orange juice and 1 teaspoon vanilla extract until smooth and spreadable. Chill briefly if it feels too soft, 10–15 minutes.

Transfer cream cheese mixture into a piping bag fitted with a medium round tip (or into a resealable bag with corner snipped).

Using a small paring knife or piping tip, create a small hole in the side or underside of each donut and pipe in about 1–1.5 tablespoons filling per donut. Wipe excess and set filled donuts on rack.

Combine 1 cup honey, 2 tablespoons water, 1 tablespoon granulated sugar, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, 3 whole cloves and 1 large strip of orange peel in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 5 minutes to infuse spices, then remove from heat and let cool to warm. Strain out cloves and orange peel before using. Keep warm while glazing donuts.

In a medium skillet melt 1 tablespoon unsalted butter over medium heat. Add 1 cup chopped walnuts and 1 cup chopped pistachios, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and 1 teaspoon fine sea salt.

Toss constantly until sugar melts and nuts are toasted and glossy, about 3–4 minutes. Spread immediately on parchment to cool and separate any clumps. Once cool, roughly chop or break into small pieces.

To finish: sprinkle or press about 1–2 teaspoons candied nut mixture onto the top of each filled donut so nuts adhere to the syrup-glazed surface. Lightly dust with 1 tablespoon powdered sugar if desired.