Sesame Seed and Honey Babouches

Ingredients

• 200 g All-purpose flour (Sift before use)
• 200 g Brown sesame seeds (Dry-toast in a pan before use)
• 100 g Unsalted butter (At room temperature, soft)
• 2 g Baking powder (Approximately ½ teaspoon)
• 1 pincée Salt (Fine salt)
• 15 ml Orange blossom water (1 tablespoon, flavored)
• 60 ml Cold milk (Whole or semi-skimmed milk, very cold)
• 1000 ml Frying oil (sunflower or peanut) (For frying, deep enough to submerge the babouches)
• 200 ml Liquid honey (Mild honey, to be gently heated with a little orange blossom water)
• 50 g Sliced almonds (Lightly toasted)

Instructions

1. Toast the sesame seeds

   Heat a dry pan over medium heat, add the 200 g of brown sesame seeds and stir constantly until they become lightly golden and emit a nutty aroma, about 5 minutes.

   Time: PT5M

   Temperature: Medium

2. Prepare the dough

   In a large bowl, combine the flour, toasted sesame seeds, baking powder and salt. Add the soft butter and rub the mixture between your fingertips until a sandy texture forms. Incorporate the orange blossom water, then gradually add the cold milk while mixing until a homogeneous ball forms.

   Time: PT10M

3. Dough rest

   Cover the dough ball with plastic wrap or a damp cloth and let rest for 10 minutes at room temperature.

   Time: PT10M

4. Roll out the dough

   On parchment paper, roll the dough to a thickness of 4‑5 mm using a rolling pin. Ensure the dough does not stick by sprinkling a light dusting of flour on the paper if needed.

   Time: PT5M

5. Cut the babouches

   Use a 6 cm round cutter to cut circles. On each circle, lightly score the center and seal the edges by pressing gently to prevent them from opening during frying.

   Time: PT5M

6. Heat the oil

   Heat the frying oil in the pan to 170‑180°C (340‑350°F). Use a thermometer or test with a small piece of dough that should rise to the surface immediately.

   Time: PT5M

   Temperature: 170-180°C

7. Fry the babouches

   Gently drop the circles into the hot oil, flip once to achieve an even golden color (about 2‑3 minutes per side). Remove with a slotted spoon and place on paper towels.

   Time: PT15M

   Temperature: 170-180°C

8. Prepare the scented honey

   In a small saucepan, heat the honey with 1 teaspoon of orange blossom water over low heat until it becomes fluid, without boiling (about 5 minutes).

   Time: PT5M

   Temperature: Low

9. Coat the babouches with honey and decorate

   Dip each fried babouche into the warm honey, remove and place on a plate. Insert a sliced almond (or roasted peanut) into the center of each piece.

   Time: PT5M

10. Rest and serve

    Let the babouches cool slightly so the honey firms up a bit, then serve. They can be stored at room temperature or in the refrigerator according to preference.

    Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

9 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour (for a more rustic version)
• Instead of Brown sesame seeds: white sesame seeds
• Instead of Unsalted butter: vegetable margarine (for a vegan version)
• Instead of Baking powder: baking soda (½ teaspoon)
• Instead of Salt: sea salt
• Instead of Orange blossom water: vanilla extract or bitter almond extract (in small amount)
• Instead of Cold milk: cold almond milk (for a lactose-free version)
• Instead of Frying oil (sunflower or peanut): canola oil
• Instead of Liquid honey: agave syrup (for a vegan version)
• Instead of Sliced almonds: crushed roasted peanuts

Equipment Needed

• Large bowl
• Whisk or wooden fork
• Rolling pin
• Parchment paper or aluminum foil
• 6 cm round cutter
• Pan or deep fryer
• Kitchen thermometer (optional) (optional)
• Slotted spoon or perforated skimmer
• Small saucepan for honey
• Paper towel or absorbent paper
• Serving plate

Critical Steps — Do Not Skip

• Toast the sesame seeds
• Rub the butter correctly
• Seal the edges of the circles before frying
• Maintain the oil at 170‑180°C
• Do not let the honey boil

Chef Tips from the Video

• Use parchment paper to prevent the dough from sticking to the work surface.
• Lightly dust with powdered sugar before serving for an extra decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5‑7 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: Good for 2 days at room temperature, away from moisture.

Make-Ahead Tips

• Babouches can be fried ahead of time and stored in the refrigerator; reheat them slightly before dipping in honey.