Casablanca Market Saffron Donuts
- 1/4 cup lukewarm water (110°F-115°F)
- 2 teaspoons (one package) active dry yeast
- 1 teaspoon honey
- 10-15 strands Casablanca Market Pure Moroccan Saffron
- 5 1/4 cups all-purpose flour, plus more for rolling out dough
- 1 1/2 cups lukewarm milk (scalded then cooled to room temperature)
- 1/2 cup sugar
- 1/2 cup shortening
- 2 large eggs
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- Casablanca Market Moroccan Olive Oil, for coating air fryer
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- In a small bowl, mix water, yeast, honey and saffron together until combined. Let rest until foamy, about 8-10 minutes.
- In a stand mixer fitted with a dough hook attachment, add yeast mixture, flour, milk, sugar, shortening, eggs, cinnamon and salt. Mix on medium speed until completely incorporated and dough is smooth, about 2-5 minutes. Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until very smooth, about 5-10 minutes. Transfer dough to a large, lightly oiled bowl. Cover with plastic wrap and let proof until doubled in size, about 1 hour.
- Uncover and gently punch the dough down to release any large air bubbles. Fold edges of the dough into the center to form a ball. Roll out on a lightly floured surface into a 1/2-inch thick circle. Using a 3- or 4-inch cookie cutter, cut dough into circles. Using a 1-inch cookie cutter, cut the center out of each circle to form a donut shape. Transfer donuts to a parchment paper-lined baking sheet and cover with plastic wrap. Let proof until doubled in size, about 40 minutes.
- Coat air fryer basket with olive oil and preheat to 320°F. Working in batches, arrange two to three donuts in air fryer and cook until golden brown, about 8-10 minutes. Repeat with remaining donuts.
- Meanwhile, in a medium bowl combine powdered sugar, milk and vanilla to create a thick glaze. Dip warm donuts into glaze and transfer to a wire rack to let cool. Serve and enjoy.
Tips: Saffron threads need moisture to release their flavor. Soak 10-15 saffron threads overnight in 1/4 cup of water then heat to 110°F-115°F in step one for best results.