• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Blog

    Black Sesame Doughnuts with Caramel Miso Glaze

    July 6, 2016 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    These black sesame doughnuts taste wonderful but it's the caramel miso glaze that makes them shine. A bit like the Nutella cream in the hazelnut sponge I posted a little while ago, I couldn’t seem to keep my fingers out of the bowl, once glazing had finished, to scoop up the remaining drips and dribbles.

    Black Sesame Doughnuts with the most amazing Caramel Miso Glaze. The doughnuts are great, but the glaze I could eat on everything!

    I use black sesame paste in these black sesame doughnuts, also known as Nuri Goma in Japanese. You will be able to find it in Japanese or Asian grocery stores. It is one of those staple items I keep in my fridge. I use it in baking quite a bit, but it is just as nice spread on toast or fresh bread.

    Please note that Nuri Goma is not the same as black tahini. Nuri Goma is made using roasted black sesame seeds and is sweetened with sugar or honey. Black tahini is made with oil, the sesame seeds aren’t roasted, and it has a completely different taste and texture.

    Black Sesame Doughnuts with the most amazing Caramel Miso Glaze. The doughnuts are great, but the glaze I could eat on everything!

    If you can’t find Nuri Goma or are slightly turned off this recipe by having to purchase a special item, don’t be. You can easily make Nuri Goma at home. Roast ½ cup of black sesame seeds, then blitz in a mini processor with 4 tablespoons of honey. This will yield you around 6 tablespoons of Nuri Goma and just enough for this recipe. Now how easy was that!

    Black Sesame Doughnuts with the most amazing Caramel Miso Glaze. The doughnuts are great, but the glaze I could eat on everything!

    Actually why I buy it I’m not quite sure, it really is simple to make. Oh hang on, I forgot, I’m lazy!

    Black Sesame Doughnuts with the most amazing Caramel Miso Glaze. The doughnuts are great, but the glaze I could eat on everything!
    Black Sesame Doughnuts with the most amazing Caramel Miso Glaze. The doughnuts are great, but the glaze I could eat on everything!

    I also fried up the doughnut holes and the scrappy pieces of left over dough. The scrappy pieces were eaten non iced and as soon as they were cool enough to handle. I decided to dunk the black sesame doughnut holes also in the glaze, but Josh came up with a great idea after I had dunked the lot. Why not toss them in some matcha sugar? This would have been not as messy and quite tasty. Actually that almost sounds like another recipe post doesn’t it!

    Sara xxx

    Black Sesame Doughnuts with the most amazing Caramel Miso Glaze. The doughnuts are great, but the glaze I could eat on everything!

    Black Sesame Doughnuts

    Recipe Author: Sara McCleary
    Black Sesame Doughnuts made with black sesame paste (nuri goma). Dunked in moreish caramel miso glaze. A very tasty fusion recipe.
    Print Recipe Pin Recipe
    Prep Time 2 hrs
    Cook Time 10 mins
    Total Time 2 hrs 10 mins
    Course Sweet Baking
    Cuisine Japanese
    Servings 15
    Calories 242 kcal

    Ingredients

    • 180 ml (¾ cup) milk | lukewarm
    • 3 teaspoons dry yeast
    • 55 grams (¼ cup) caster sugar (superfine sugar)
    • 300 grams (2 cups) plain flour | plus extra for kneading & dusting
    • 1 egg yolk
    • 1 whole egg
    • 60 grams (¼ cup) black sesame paste
    • canola oil for deep frying

    Caramel Miso Glaze

    • 30 grams (2 tablespoons) butter
    • 2 tablespoons brown sugar
    • 1 tablespoon shiro miso paste (white miso paste)
    • 320 grams (2 cups) icing sugar/confectioner's sugar
    • 60 ml (¼ cup) boiling water

    Instructions
     

    • In a small bowl place lukewarm milk, yeast and 1 tablespoon of caster sugar. Mix the ingredients until combined and leave in a warm place for 10 minutes or until the surface of the mixture foams.
    • If you have a stand mixer with a dough hook attachment, then use it.
    • In bowl of your electric stand mixer place the remaining caster sugar, flour, egg yolk, whole egg, black sesame paste and yeast mixture. Using your dough hook attachment beat on a low speed for 5 minutes or until the dough is smooth and elastic.
    • If you don’t have a mixer with a dough hook, then unfortunately you are going to have to knead the dough the old fashioned way. Bring ingredients together in a bowl until a rough dough has formed. Then on a lightly floured surface knead dough until it becomes smooth and elastic.
    • Place dough in a lightly greased bow and cover with plastic wrap. Set aside in a warm location for around an hour or until the dough has doubled in size.
    • Once dough has risen turn it out on to a lightly floured surface and knead for 5 minutes or until dough is once again smooth and elastic.
    • Roll dough out until it is 1cm thick. Using an 8cm (3 inch) doughnut cutter, cut out doughnuts from the dough.
    • Re-roll left over dough and cut out more doughnuts.
    • Place cut doughnuts on non stick baking paper on a tray and cover loosely with plastic wrap. Place in a warm area and leave to rise for around 30 minutes or until doubled in size.
    • Fill a large saucepan half way with oil and place over a medium heat until the temperature reaches 180°C (350°F). Fry the doughnuts a few at a time, 30 seconds on one side and then 30 seconds on the other side until brown and cooked through. Placed cooked doughnut on a cake rack lined with absorbent paper (kitchen towel) to cool.
    • Once cool dip doughnuts in caramel miso glaze, sprinkle with sesame seeds if you desire, and leave on a cake rack to set.

    Caramel Miso Glaze

    • Sift icing sugar in a medium bowl.
    • In a small saucepan melt butter.
    • Add brown sugar and miso, stir until completely combined and sugar has dissolved. Add boiling water and mix.
    • Pour miso butter mixture into your icing sugar and mix thoroughly. Use immediately

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 242kcalCarbohydrates: 45gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 83mgPotassium: 93mgFiber: 1gSugar: 27gVitamin A: 107IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    « Rabaul Papua New Guinea & its Surreal Volcanic Moonscape
    Chocolate Swirl Meringues with Sea Salt »

    Reader Interactions

    Comments

    1. Kelsey @ Kelsey in the Kitchen

      July 19, 2016 at 1:26 am

      These look so interesting! I've never heard of black sesame seed before, so forgive me if this a silly question! What exactly is black sesame seed? What kind of flavor does it add to this recipe in particular? Maybe I missed that bit...so sorry if I did! These look fantastic 😀

      Reply
    2. April J Harris

      July 19, 2016 at 1:16 am

      I have never heard of black sesame seeds - I need to see if I can find some. Your Black Sesame Doughnuts with Caramel Miso Glaze sound amazing! What a fabulous combination of flavours!

      Reply
    3. Ali @ Home & Plate

      July 19, 2016 at 12:44 am

      I have never tried black sesame donuts but these look mouthwatering. I am going to have to give these a try. I am intrigued by the flavor combination.

      Reply
    4. sue | theviewfromgreatisland

      July 19, 2016 at 12:16 am

      These are absolutely stunning! And I just happen to have a big bag of black sesame seeds in the cupboard. I've never heard of black sesame paste, I will look for it, or make it myself, as you say 🙂

      Reply
    5. Natalie Tamara @TheTofuDiaries

      July 18, 2016 at 10:36 pm

      What an incredible-sounding flavour combo! Nuri Goma is going straight on my shopping list as it sounds right up my street and I love playing with new ingredients. I've got some great Asian supermarkets locally so fingers crossed it shouldn't be hard to track down.

      Reply
    6. John | heneedsfood

      July 18, 2016 at 6:07 pm

      I'd never even heard of Nuri Goma until now. How easy is it to make! And how easy would it be to polish off a batch of these stunning doughnuts!

      Reply
    7. Helen | Grab Your Fork

      July 14, 2016 at 11:37 pm

      Oishii! Miso caramel glaze sounds incredibly good.

      Reply
      • Sara

        July 19, 2016 at 4:41 pm

        To be honest, I would of been very happy if all I had was just a big bowl of the glaze.

        Reply
    8. Amanda | Chew Town

      July 11, 2016 at 9:53 am

      Oooo, delicious! Loving the black sesame and miso combo. I'd eat about 50 doughnuts and 100 balls methinks. I'm a sucker for black sesame.

      Reply
      • Sara

        July 19, 2016 at 4:40 pm

        It was a winning combo. I'm a bit of a sucker for the ol black sesame too.

        Reply
    9. [email protected]

      July 11, 2016 at 9:33 am

      I'm only a recent convert to black sesame after trying a delicious chocolate cake with black sesame ice-cream. Such an interesting flavour!! And who can resist doughnuts???

      Reply
      • Sara

        July 19, 2016 at 4:39 pm

        It really is an unique flavour, very distinctive. black sesame ice cream is so delicious, would go perfect with the chocolate cake.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook

    © Sara McCleary and Belly Rumbles® 2009-2023

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    424 shares