Let’s talk about Book Club. Not generally speaking; the 2018 rom-com, Book Club. Starring Jane Fonda, Diane Keaton, Mary Steenburgen and Candice Bergen, the film follows these life-long best friends, (now in their 70s ) navigating their post-menopausal, post-divorced, post-widowed, and post-sexless marriage lives. (Side note: Did you know that Jane Fonda was 81 when this film released?! Yes, 81! She looks amazing.)
The friends are in a book club, and their next book is Fifty Shades of Grey. The story continues with them reading the book while finding love, rekindling love, reigniting love and rediscovering their self love. Some may say it’s cheesy, but I’m a sucker for any rom-com, and I found it lighthearted and endearing. The scenes between Fonda’s character, Vivian and former flame, Arthur (played by Don Johnson), clearly have incredible on-screen chemistry. Or the adorableness that’s Steenburgen’s, Carol, performing a tap-dancing number as her husband (a very hilarious Craig T. Nelson) rides in a motorcycle singing Meatloaf’s, “I’d Do Anything For Love (But I Won’t Do That).”
I went to see this movie in theaters with my fellow rom-com loving friend, Lindsay when it first came out. I cried. I’m unsure if she did. But I definitely cry watching movies. I’m an empath. It happens.
I watched it again recently (it’s currently steaming on Amazon Prime.) I still enjoy it. With all of this extra time on my hands, I wanted to make time-consuming yeast-raised doughnuts. Fridge foraging is a trending hashtag on social media right now, as many of us are in self-quarantine and socially distancing. I discovered that I had almost three bottles of black sesame seeds in my pantry, so I wanted to make doughnuts with them. I found a recipe on Belly Rumbles, and made a couple of edits and vegan-ized it. I replaced the miso glaze in her recipe with matcha glaze (another ingredient I have plenty of in my pantry). And black sesame + matcha go together like peanut butter + jelly. Wouldn’t you agree?
Black Sesame Doughnuts with Matcha Glaze
FOR THE BLACK SESAME PASTE
1/2 cup black sesame seeds
4T date syrup (or honey if not vegan)
Toast the black sesame seeds in a non-stick pan over medium heat. Swirl the pan, making sure all sides are toasted evenly. Toast till fragrant. Turn off burner and set pan aside to cool. Place seeds in a mini processor or coffee grinder and blitz till completely ground. In a bowl, mix with your liquid sweetener. Set aside.
FOR THE DOUGHNUTS
¾ cup milk, warmed to 100-110 degrees
3T active dry yeast
¼ cup sugar
2 cups AP flour, plus more for dusting
2T flaxseeds + 2 1/2T water mixed together
¼ cup black sesame paste
FOR THE GLAZE
3T soy milk (or other dairy-free option)
Pinch of salt
2T vegan butter, melted
2T food-grade matcha powder
2 cups powdered sugar, sifted
In a small bowl heat your milk to 100-110 degrees. Add in the yeast and 1T of sugar. Whisk to combine and allow to rest in a warm spot for about 10 minutes. There should be a layer of bubbles upon resting.
In a stand mixer with a dough hook attachment, add the sugar, flour, flaxseed, water, black sesame paste and bubbled yeast mix. Beat on low speed for about 5-7 minutes. It’s done once the dough is smooth.
In a large lightly greased bowl, add the dough ball and secure with plastic wrap. Set the bowl aside where it’s warm. Dough should rest for about an hour (depending on your home temperature). You’ll know it’s ready when the dough has doubled.
Turn your dough onto a lightly floured surface and knead for another 5 minutes. Then roll the dough to about 1-1.5cm thick. Use a doughnut punch cutter. Continue to roll out the dough scraps and punch out the doughnut rings till you have no more dough. You should get about 9-12 doughnuts in total.
On a parchment-lined sheet tray place the cut out doughnut rings and holes, and top with plastic wrap on loosely. Put the tray somewhere warm to rest for 30 minutes to an hour. Dough should be doubled in size when it’s ready.
Fill your deep-fryer or a large sauce pan half way with oil over medium heat till it reaches 350°F. Fry the doughnuts but don’t overfill the pan. Flip after 30-50 seconds on one side and finish with 30 seconds on the other. I like using wooden chopsticks to do the flipping, but you can use a stainless steel spatula if you don’t chopsticks on hand. Doughnuts should be golden brown when they’re done.
Allow doughnuts to drain excess oil on a cooling rack lined with a larger sheet tray underneath. While doughnuts are cooling make the glaze.
Add all ingredients in a medium-sized bowl. Whisk together till smooth and a think but pourable consistency.
Dip the top of doughnuts in glaze and return to the cooling rack to drain and dry. Repeat with the rest of the doughnuts.
Enjoy. These are perfect with a cup of hot coffee, or my new favorite Dalgona coffee.