Chocolate Dukkah Donuts

Ingredients

• 1 cup slivered almonds or other nuts
• 3 tbsp Seasoning for Dukkah
• 1 pkg (8 oz/250 g) light cream cheese, at room temperature
• 3 tbsp unsalted butter, at room temperature
• 2 - 3 cups icing sugar
• ¹⁄₄ - ¹⁄₂ cup cocoa powder
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ¹⁄₂ tsp Sea Salt, finely ground
• 1 tsp Cinnamon
• ³⁄₄ cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• ¹⁄₂ cup low-fat milk, divided
• 1 tsp vanilla extract

Preparation

1. Preheat oven to 350° F (175° C). In a frying pan, toast nuts in oven until golden, approximately 12 minutes. Sprinkle with seasoning for Dukkah, and return to oven for an additional 4 minutes. Cool to room temperature, then pulse in a food processor to create a coarse texture. Set aside.
2. Blend cream cheese and butter until smooth and creamy. Stir in icing sugar, one cup at a time. Stir in cocoa powder.
3. Turn oven up to 400° F (205°C).
4. In a bowl, using Piano Wire Whisk, whisk first 4 ingredients.
5. In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
6. Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla extract. Be careful not to over mix.
7. Using a basting brush, lightly brush Mini Donut Mold with vegetable oil. Pipe or spoon dough into Mini Donut Mold, filling wells 2⁄3 full.
8. Bake until a toothpick comes out clean, approximately 12–15 minutes. Let cool. Repeat with remaining batter.
9. Spread or pipe icing on each donut, and sprinkle with Dukkah.