Stuffed Doughnuts with Orange Yogurt Sauce

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Last Updated on January 13, 2020 by Chef Mireille

Stuffed Doughnuts with Orange Yogurt Sauce makes such a delicious dessert or sweet treat for any time. These pan seared doughnuts are perfect for any special occasion or a weekend brunch.


Stuffed Doughnuts with Orange Yogurt Sauce

Here is another Yotam Ottolenghi recipe for the I Heart Cooking Club. I added a little cardamom to the walnut, sesame and fennel stuffing to heighten the flavor a little and balance the fennel, which I like in only very small quantities.

I actually had to do this recipe twice. The first time I made the dough, I thought it was a little wet but since I have never made doughnuts before, I didn’t want to mess with it. However, when it didn’t rise, I went with  my instincts the second time increasing the flour and decreasing the liquid. Additionally, I proofed the yeast prior to adding to the flour.

Lesson Learned: Trust my instincts!

Before I blame Yotam for this, I think the problem may be with the conversion. Because he is a UK based chef, all of his recipes are written using the metric system. Here in America, we do not use the metric system. I generally use this conversion tool, but sometimes the conversions have to be rounded because they don’t fall into any exact US measurement unit. For example, what is 1.18 cups?

I had the same problem when I did Nigella’s Cocoa Olive Oil cake recipe but since I’ve made flourless cake before, I knew what the consistency was supposed to be like so when the batter was too wet, I knew to add additional almond flour.

See also  Senegalese Sweet Potato Shrimp Fritters

Following my instincts and adjusting the recipe accordingly, the second attempt worked fabulously!


walnut fennel stuffing
Balanced with the tartness of the yogurt, these were so good…my favorite Yotam recipe so far!

These were so delicious and due to their mild sweetness, just as good for breakfast as dessert. These made the perfect breakfast with a slice of fresh mozzarella and some sliced fruit.

Sesame and Fennel Stuffed Doughnuts

They are also great for a weekend brunch or a great indulgence for Fat Tuesday before Lenten fasting begins!

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Stuffed Doughnuts

Stuffed Doughnuts with Orange Yogurt Sauce makes such a delicious dessert or sweet treat for any time. These pan seared doughnuts are perfect for any special occasion or a weekend brunch.
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: Middle Eastern
Servings: 6
Calories: 416.85kcal


  • 1 3/4 cups all purpose flour
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dry active yeast
  • 1/4 cup milk
  • 1/4 cup boiling water
  • 4 tablespoons unsalted butter diced
  • 4 tablespoons ghee
  • Filling Ingredients:
  • 3 tablespoons plus 2 teaspoons firmly packed dark brown sugar
  • 3 tablespoons plus 2 teaspoons walnuts broken into small pieces
  • 2 tablespoons sesame seeds
  • 1 teaspoon fennel seed
  • 1/2 teaspoon ground cardamom
  • Sauce Ingredients:
  • 1 cup Greek yogurt
  • 1/2 teaspoon orange zest
  • 1 tablespoon powdered sugar plus extra for garnish


  • In a small bowl, combine the milk, sugar and boiling water.
  • Sprinkle yeast on top and let stand for 5 minutes, until foamy.In a free standing mixer, combine flour and salt.
  • Using a paddle attachment, whiz for 1 minute to combine.
  • Add to flour mixture and process until thoroughly combined.
  • Add butter and process for 3-4 minutes, until you have a soft dough, with butter incorporated.
  • Cover with plastic wrap and a kitchen towel and place in a warm place to rise for an hour and a half.
  • Meanwhile, using a coffee/spice grinder, combine all the filling ingredients until ground.
  • To make the sauce, combine yogurt, zest and sugar. Mix well.
  • Transfer the risen dough onto a well floured surface and knead for a minute or two.
  • Divide into 12 equal sized balls.
  • Press each ball into a 4 inch circle. Place a heaping teaspoon in the middle of the circle. Pull the sides around the filling to completely seal.
  • Using a rolling pin, roll into a 3 inch circle.
  • Place on a parchment lined baking sheet and cover with a kitchen towel. Leave to rise again for 20 minutes.
  • In a skillet, heat 2 tablespoons of the ghee.
  • Fry for 3-4 minutes until puffy.
  • Flip over and cook another 2-3 minutes, until browned.
  • Cook on medium-low heat, otherwise they will get too brown and the inside will still not be cooked.
  • Top with powdered sugar and serve with the sauce, on the side.


Calories: 416.85kcal | Carbohydrates: 44.16g | Protein: 9.14g | Fat: 23.41g | Saturated Fat: 12.42g | Sodium: 226.37mg | Fiber: 1.96g | Sugar: 14.66g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions


  1. Zosia

    They look fantastic! I thought initially they were jelly-filled….even better that it's a sweet, spiced nut filling.
    (It looks as though you figured out the conversion but if it helps going forward with any of his other recipes, based on my version of the book Jerusalem, which gives both the original metric weights/volumes and North American volume measurements, 1 cup of flour weighs ~125g; 1 cup granulated sugar weighs ~200g.)

  2. Kim

    Wow! Very impressive looking 🙂 The filling sounds very unique. I bet these are delicious.

    I tend to shy away from converting recipes. Math was never my strong suit and it just makes me too nervous. Good for you for attempting it, figuring it all out, and having a major success! I would really have a hard time eating only one donut…ha ha.

  3. Alla

    Uhhh very interesting!!! I love dunking pretty much anything I eat in yogurt or sour cream (my Ukrainian roots) so this looks like something I could definitely get friendly with!

  4. Couscous & Consciousness

    OMG – these doughnuts look amazing. That filling sounds wonderful – I love that you added cardamom – and the orange yoghurt sauce sounds like the perfect accompaniment.

    I really need to try these … urgently!!

    • [email protected]

      trust me they are so good I feel like making them again..and it's only been a week since I made them. However, including fried doughnuts in your diet is definitely something that should NOT be a regular occurrence!

  5. Deb in Hawaii

    These look just perfect–I love the spiced filling and that orange-yogurt sauce! So good you were able to make the recipe work–converting is always so difficult–especially in more technical recipes. 😉

  6. Hema

    Those doughnuts look so yummy.. you have a perfect understanding of the flavors and their balance. That filling should have been very fragrant.. And that orange zest yogurt should have made an interesting combo..

  7. Mairi @ Toast

    OMG! These sound delectable & that filling, well wow. I love fennel & cardamom & love adding then to sweet treats. And yes instincts should always trust them! Not trusting them has resulted in hot cross buns that were more deadly missiles & a very raw in the middle victoria sponge!!

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