Stuffed Doughnuts with Spices and Nuts – How to make Yeast Raised Doughnuts

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Last Updated on December 8, 2021 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.

These delicious doughnuts stuffed with nuts and spices were inspired by a Yotam Otollenghi recipe, but I adapted the filling and made some other minor changes to my own palate.

If you love Middle Eastern food, you are going to love these spice stuffed dughnuts!

2 doughnuts with orange yogurt


  • Prepare the dough.
  • Cover the dough and leave it to rise for 1 1/2 hours.
  • While it is is rising, prepare the filling.
  • Make the filling.
walnut fennel stuffing
  • Divide dough into 12 pieces.
  • Stuff each one with about 1 1/2 tablespoons of the filling.
  • Pull the dough around the filling.
  • Roll into a 3″ doughnut.
  • Make Orange Yogurt.

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!

Here are some other Doughnut Recipes you might also like to try!

Doughnut Recipes

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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 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
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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Reader Interactions


  1. 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. 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. 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. 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!!

    • 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. 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. 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. 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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