In all honesty, I’ve always thought of Valentine’s Day to be a bit of a scam.
I like to be romanced and I loooove me some chocolate, but the thought of having a dedicated day for it kind of cheapens it. This is why I sternly tell Matt to never, never get me flowers on Valentine’s Day. If you’re going to get me flowers, get them on a random Tuesday in January just because. Surprise me with some chocolate because you want to, not because you have to.
This being said, I’m sure Matt and I will get up to something this year. I think we might be going out for a nice meal on the weekend – not on actual Valentine’s Day (it’d be much too busy!) – and we’ll enjoy some food and wine. On the actual 14th, though, we’ll probably just curl up inside in our pyjamas with the pup and catch up on some movies. That, to me, sounds perfect.
This week has been all about Valentine’s sweets. Chocolate Cookie Raspberry Prezel Bark. Chocolate Raspberry Sweet Rolls. Finn’s gorgeous Rose-Scented Rice Pudding. Today I’m bringing you something a little more savory, but equally as pretty.
Sesame Donuts with a Matcha Glaze. Baked, not fried, because I avoid frying anything at home and baked donuts can be just as tasty as fried.
Just as light and fluffy, but without that heavy, oily residue. I’ve added a bit of sesame oil to these donuts, which gives them a savory, nutty undertone. If you haven’t tried sesame oil, buy a jar and you won’t be disappointed. I add it to a lot of my dishes (stir fry, scrambled eggs, etc) to deepen the flavour.
They may not be red and heart shaped, but they scream I Love You! just the same.
Happy Valentine’s Day, friends! Now go get some.
Donuts, I mean. Gosh. Go get some donuts.
|Baked Sesame Donuts with Matcha Glaze|| |
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup buttermilk
- 2 eggs, lightly beaten
- 3 Tbsp melted butter
- 1 Tbsp sesame oil
- ¼ cup milk
- 1 Tbsp matcha powder
- 2 cups icing sugar
- Preheat oven to 400°F. Lightly grease a doughnut pan; set aside.
- In a large bowl, mix together flour, sugar, baking powder, and salt. Stir in buttermilk, eggs, butter, and sesame oil. Beat until well blended.
- Fill each doughnut cup ¾ full. I like to transfer the batter to a ziploc bag, and snip off the corner. This lets you squeeze the dough right into the pan without it being lumpy. Bake 8 to 10 minutes, until doughnuts spring back to the touch. Allow to cool slightly before removing from the pan.
- To make glaze, whisk together milk and matcha powder until smooth. This might take some time, as matcha powder can be quite lumpy. Just get it as smooth as you can. Combine matcha mixture with powdered sugar and beat until smooth, adding a little more icing sugar or water as needed.
- Dip each donut in the glaze. Let set for 10 minutes before serving.