INGREDIENTS 
For the donuts
8 c flour  
½ c granulated sugar
2 tsp kosher salt
2 tbsp active dry yeast
½ c neutral oil
2 tsp vanilla extract
1½ c water 
4 eggs 
2 tbsp vodka
 
For the filling & garnish 
1 c Seed + Mill Chocolate Sesame Sauce
Powdered sugar 
1 8oz container Seed + Mill Halva

*Substitute with ½ c Seed + Mill Organic Tahini, ½ c melted dark chocolate, 1 tsp vanilla extract, 1 tsp salt, combined until smooth. Pipe while mixture is warm. 

STEPS

1. Make the dough in a stand mixer fitted with a dough hook attachment. Add the flour, sugar, salt, yeast and mix. Add the oil, vanilla, water and eggs and mix well for 10 minutes on medium to low speed until a dough is formed. Add the vodka and mix for 2 more minutes until absorbed. 

2. Transfer the dough into a lightly greased large mixing bowl. Cover with plastic wrap and let the dough rise until it has doubled in size (1.5-2 hours).

3. Turn out the proofed dough onto a lightly floured surface. Roll out the dough to be 3/4 inches thick. Use a 3 inch circular cookie cutter to cut out round from the dough, if needed dip the cookie cutter into a bowl of flour to make sure it doesn’t stick to the dough. Place the dough round onto small parchment paper squares and cover the rounds with a kitchen towel. Let the dough rounds rise for 40 minutes. 

4. Place 2 liters of neutral oil into a large pot. Heat up the oil over high heat until it reaches a temperature of 320-340°F. Once hot, carefully flip about 4 dough rounds into the oil and let them fry for 1.5-2 minutes per side flipping in between. Immediately remove the donuts once they are ready and place them on a rack to cool and drain any excess oil. Repeat frying the remaining donuts. 

To decorate and fill the donuts: Dust the donuts with powdered sugar and use a piping bag to fill them with the chocolate tahini or substitute mixture. Sprinkle halva on top and serve.