Middle Eastern Sweets Middle EasternMedium

Air Fryer Halva Swirl Donuts with Tahini

Name: Air Fryer Halva Swirl Donuts with Tahini
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (190 g) all-purpose flour; ½ cup (100 g) granulated sugar; ¼ cup (65 g) tahini (well-stirred), well-stirred to combine oil and solids; 1 (50 g) large egg, at room temperature, at room temperature; ⅓ cup (80 ml) whole milk, at room temperature; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) kosher salt; ½ tsp (2½ ml) vanilla extract; ½ cup (120 g) halva paste (tahini-based), softened with 1 tsp warm oil for piping, at room temperature; ⅓ cup (115 g) raw honey, warmed to about 120°F (50°C) for easy drizzling; 2 tsp (10 ml) neutral cooking spray or light olive oil, for air fryer basket

From the MyKitchenBank Kitchen

Pillowy air-fried donuts infused with tahini in the batter and swirled with creamy halva paste, then drizzled with warm honey. These Middle Eastern-inspired pastries are lighter than traditional fried donuts but just as indulgent, with nutty sesame flavor and the earthy sweetness of halva. Made in 30 minutes with minimal oil.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 8 donuts

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Ingredients

8 servings

1½ cups (190 g) all-purpose flour
½ cup (100 g) granulated sugar
¼ cup (65 g) tahini (well-stirred), well-stirred to combine oil and solids
1 (50 g) large egg, at room temperature, at room temperature
⅓ cup (80 ml) whole milk, at room temperature
1½ tsp (7 g) baking powder
¼ tsp (1.5 g) kosher salt
½ tsp (2.5 ml) vanilla extract
½ cup (120 g) halva paste (tahini-based), softened with 1 tsp warm oil for piping, at room temperature
⅓ cup (115 g) raw honey, warmed to about 120°F (50°C) for easy drizzling
2 tsp (10 ml) neutral cooking spray or light olive oil, for air fryer basket

Equipment (8)

Air fryer with at least 4-quart capacity
Donut piping bag (or large plastic squeeze bottle fitted with a donut nozzle, or two piping bags with small tips)
Medium mixing bowl
Small mixing bowl
Whisk
Instant-read thermometer (optional but helpful)
Small piping bag with thin tip (for halva)
Paper towels

Steps

Before you start

Preheat your air fryer to 350°F (175°C) for at least 5 minutes
Line a small piping bag with a thin tip and fill it with halva paste thinned slightly with 1 teaspoon of warm oil
Have honey warmed slightly (about 120°F / 50°C) in a small bowl so it drizzles easily

1
Mix the dry ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Set aside.
- These ingredients form the base of the donut batter and the baking powder provides lift.
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Ready when: No lumps visible in the flour mixture
Tip: Whisk thoroughly to distribute the baking powder evenly so the donuts rise uniformly.
2
Combine wet ingredients
- In a small mixing bowl, whisk together the tahini, granulated sugar, egg, milk, and vanilla extract until smooth and well combined.
- The mixture should be pale and uniform, with no streaks of tahini remaining.
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Ready when: Tahini is fully incorporated and the mixture is smooth with no lumps
Tip: Make sure your tahini is well-stirred before measuring so the oil is evenly distributed. If it's separated, stir it in the jar first.
3
Make the batter
- Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until combined.
- The batter should be slightly thick and uniform.
- Do not overmix—a few small lumps are fine.
- Stop as soon as you see no dry flour.
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Ready when: All dry flour is incorporated and batter is thick but spoonable
Tip: Overmixing develops gluten, which makes the donuts tough instead of tender. Mix until you see no streaks of flour, then stop.
4
Prepare piping setup
- Transfer the donut batter to a donut piping bag (a squeeze bottle fitted with a donut tip works well, or you can use two small piping bags with thin tips to pipe both batter and halva simultaneously).
- Lightly spray the air fryer basket with cooking spray to prevent sticking.
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Ready when: Batter is loaded in the piping bag and basket is ready
Tip: If your batter is too thick to pipe, thin it with 1 tablespoon of milk at a time. It should flow easily but hold its shape when piped.
5
Pipe the donuts
- Working in batches (4 donuts per batch for a standard air fryer), carefully pipe the batter into ring shapes directly onto the greased air fryer basket, spacing them about ½ inch apart.
- Immediately squeeze a thin line of softened halva paste onto the top of each donut ring, creating a swirl pattern or spiral.
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Ready when: All batter is piped with halva swirled on top
Tip: Pipe quickly and steadily; if the bag is too warm or the batter is too thin, the rings may break. Keep the tip about ¼ inch above the basket and use steady pressure.
6
Air fry the first batchOven 350°F / 175°C
- Place the basket in the preheated air fryer set to 350°F (175°C).
- Cook for 6 minutes.
- At the 3-minute mark, gently shake the basket or use a spatula to rotate the donuts so they cook evenly on both sides.
- The donuts are done when they are golden brown and spring back when lightly pressed.
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Ready when: Golden brown on all sides and donuts spring back when pressed lightly
Tip: Don't skip the shake at 3 minutes—this helps them cook evenly. If your air fryer runs hot, start checking at 5 minutes.
7
Rest the first batch
- Carefully remove the cooked donuts from the air fryer basket and place them on a paper towel-lined plate.
- Let them cool for 1 minute so they set slightly but are still warm for glazing.
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Ready when: Donuts are cool enough to handle but still warm
Tip: Use a spatula or tongs to remove them gently to avoid breaking the delicate halva swirl.
8
Air fry remaining donutsOven 350°F / 175°C
- Respray the air fryer basket lightly with cooking spray.
- Pipe and cook the second batch of 4 donuts using the same method: 350°F (175°C) for 6 minutes, with a shake or rotation at the 3-minute mark.
- Remove to a paper towel and rest for 1 minute.
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Ready when: Golden brown on all sides
Tip: If your air fryer basket is larger, you may be able to cook all 8 donuts in one batch. Space them carefully so they don't touch.
9
Drizzle with honey
- While the donuts are still warm (but not hot), drizzle the warmed honey over each donut in a thin, decorative pattern using a small spoon or squeeze bottle.
- Aim for about 2 teaspoons per donut.
- The warmth of the donuts will help the honey flow smoothly.
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Ready when: Honey is drizzled evenly over all donuts
Tip: Warm honey drizzles beautifully and sets as the donut cools. Cold honey will be too thick and may drip unevenly.
10
Cool and serve
- Allow the donuts to cool for 2 minutes before serving.
- The honey will set and the halva swirl will firm up slightly, creating a perfect balance of crispy exterior and soft, tender crumb inside.
- Serve warm or at room temperature.
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Ready when: Honey has set but donuts are still warm
Tip: These donuts are best enjoyed within a few hours of making, when the halva swirl is still creamy and the exterior is crispiest.

Good to know

Tips

The halva paste swirl is optional but highly recommended—it creates a beautiful marbled appearance and adds authentic Middle Eastern flavor. If you don't have halva, the tahini batter alone is delicious.
Air fryers vary in temperature, so the first time you make these, check them at 5 minutes. Some air fryers run 25°F hotter than their setting. Adjust future batches accordingly.
For best results, use good-quality tahini and halva. Separated or rancid tahini will affect the flavor noticeably. Check the lid or top surface of your jarred tahini—if it looks dry and separated, stir it well.
If you don't have a donut piping tip, use two small piping bags fitted with small round tips and pipe the batter in two concentric circles to create a ring shape, or use a squeeze bottle to create a simple mound and flatten gently with a spatula.

Storage & reheating

Room temperature (2 hours): Store in an airtight container. The donuts stay moist and the halva remains soft. Reheat in the air fryer at 300°F (150°C) for 2 minutes to restore crispness. Refrigerator (up to 2 days): Cover tightly; the halva will firm up slightly. Reheat as above. Freezer (up to 1 month): Wrap individually in parchment, then place in a freezer bag. Thaw at room temperature for 30 minutes, then reheat in the air fryer at 300°F for 3 minutes.

Substitutions

tahini (well-stirred) → almond butter or sunflower seed butter. Use the same amount for a slightly sweeter, milder flavor. Both have similar fat content and will yield a comparable texture.
halva paste (tahini-based) → creamy peanut butter thinned with 1 tsp warm oil, or chocolate hazelnut spread. Peanut butter will give a different but complementary flavor. Chocolate hazelnut spread works beautifully for a sweeter swirl.
raw honey → maple syrup or agave nectar in equal quantity. Both drizzle similarly when warmed. Maple syrup adds earthiness; agave is milder in flavor.
whole milk → unsweetened plant-based milk (oat, almond, or coconut). Use the same amount. Oat milk provides the most neutral flavor and similar fat content.