Date-Walnut
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
These doughnuts combine sticky sweet dates and nutty walnut crunch in a lighter pastry, inspired by a dense tea cake. Lightly toasted walnuts add fragrance and remove bitterness.
Ingredients
- 1 Apple Cider or cake dough of choice
- 59.1 ml Medjool dates finely chopped
- 59.1 ml lightly toasted walnuts finely chopped
- 1 Maple glaze
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 62.4 mg
- Iron: 1.26 mg
- Magnesium: 71.4 mg
- Phosphorus: 123 mg
- Potassium: 522 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Apple Cider or cake dough of choice
- 1 Maple glaze
Prepare
- 59.1 ml Medjool dates, finely chopped
- 59.1 ml lightly toasted walnuts, finely chopped
Let's Cook
-
Step 1.
Prepare the chosen dough (Apple Cider or cake dough of choice) as directed. After mixing the wet ingredients, fold in the finely chopped Medjool dates and lightly toasted walnuts until evenly distributed.
-
Step 2.
Fry or bake the doughnuts as directed. For frying, heat oil to 350°F and fry until golden brown, about 1-2 minutes per side. For baking, follow your recipe's temperature and time. Allow the doughnuts to cool slightly on a wire rack before glazing.
-
Step 3.
While the doughnuts are cooling, prepare the Maple glaze according to your recipe. Dip the slightly cooled doughnuts into the glaze, letting excess drip off. Place on a rack to set.