How to Make Knafeh DONUT (Palestinian Fusion?)

Ingredients

• 500 g Konafa Dough (pre‑shredded, like phyllo; keep refrigerated until use)
• 100 g Clarified Butter (Ghee) (melted; use to brush dough and in cream filling)
• 200 g Granulated Sugar (for simple syrup and sweetening)
• 100 ml Water (for simple syrup)
• 250 ml Milk (whole milk preferred for richness)
• 250 ml Heavy Cream (for Kisha cream filling)
• 1 tsp Vanilla Extract (pure vanilla)
• 150 g Rota Cheese (soft, mild Middle Eastern cheese; crumble before mixing)
• 30 g Pistachios (finely chopped for garnish)
• 30 g Biscoff Cookie Crumbs (optional garnish for a caramelized twist)
• 30 g Nutella (optional drizzle or topping)
• 15 g Hazelnuts (chopped, optional topping with Nutella)

Instructions

1. Make Simple Syrup

   Combine the sugar and water in a saucepan, bring to a gentle boil, and stir until the sugar fully dissolves. Remove from heat and let cool to room temperature.

   Time: PT5M

   Temperature: 100°C

2. Melt Clarified Butter

   Place the ghee in a small saucepan over low heat until fully melted. Keep warm for brushing.

   Time: PT2M

3. Prepare Konafa Dough

   Separate the konafa dough into small portions, gently press each portion into the silicone donut mold, forming a donut shape with a hollow center.

   Time: PT10M

4. Butter the Dough

   Brush the shaped dough generously with the melted clarified butter on all sides.

   Time: PT2M

5. Bake the Donuts

   Place the buttered donuts on a baking sheet and bake in a pre‑heated oven at 375°F until golden brown.

   Time: PT15M

   Temperature: 375°F

6. Drain Excess Butter

   Remove the donuts from the oven and transfer them onto paper towels to absorb any excess butter.

   Time: PT2M

7. Soak with Simple Syrup

   While still warm, drizzle or brush the donuts with the cooled simple syrup, allowing the sweetness to soak in without making them soggy.

   Time: PT3M

8. Prepare Kisha Cream Filling

   In a mixing bowl, combine milk, heavy cream, vanilla extract, melted clarified butter, and crumbled Rota cheese. Whisk until smooth and slightly thickened.

   Time: PT10M

9. Load Piping Bag

   Transfer the Kisha cream into a piping bag fitted with a small round tip.

   Time: PT2M

10. Assemble the Donut Sandwiches

    Pipe a generous amount of cream onto the flat side of one donut half, then place a second donut half on top, gently pressing to seal the cream inside.

    Time: PT5M

11. Garnish

    Sprinkle chopped pistachios over the top. For variations, add Biscoff crumbs, a drizzle of Nutella, and chopped hazelnuts as desired.

    Time: PT2M

12. Cool and Serve

    Allow the assembled donuts to rest at room temperature for a few minutes before serving so the flavors meld.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

35 g

Fat

15 g

Fiber

1 g