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Honey donuts

 


INGREDIENTS⁣:

Dough:⁣

375 g bread flour⁣⁣

1 egg + 1 egg yolk⁣⁣

60 g granulated sugar⁣⁣

5 g salt⁣⁣

165 g whole milk⁣⁣

12 g fresh yeast⁣ or 6 g instant dry yeast⁣

60 g unsalted butter, softened and cut into cubes⁣⁣

⁣frying oil ⁣

Honeycomb:⁣

180 g granulated sugar⁣

50 g honey⁣

2 tsp baking soda⁣

⁣Honey glaze:⁣

400 g powdered sugar⁣⁣

70 g milk ⁣

80 g honey⁣

Pinch of salt⁣

DIRECTIONS⁣:

1. Make the dough: ⁣

Add all ingredients, except butter, to the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together. ⁣⁣

Add the cubed butter, one cube at a time.⁣⁣⁣⁣

Knead for 10-20 more minutes at low-medium until the dough is smooth and pulls away from the sides of the bowl.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣

Proof at 78F/26C for 90 minutes or until doubled in size.⁣⁣⁣

2. Meanwhile, prepare the honeycomb:⁣

Line a baking pan with parchment paper. ⁣

Stir together sugar and honey in a heavy-bottomed pot. ⁣

Attach a candy thermometer to the pot and heat up over medium heat, without stirring, until the temperature reaches 284F/140C for a dark toffee. ⁣

Immediately remove from heat and stir in baking soda until just incorporated. ⁣

Carefully pour into your lined baking pan. Don’t spread out, over-mix, or compress the mixture. ⁣

Cool completely for 1-2 hours. ⁣

3. Once the dough has doubled in size, shape donuts:⁣

Divide into 12 pieces and roll into balls. ⁣⁣⁣⁣⁣⁣

Arrange on trays with floured parchment paper squares and proof for 30 minutes. ⁣⁣⁣⁣

Use a 3 cm cookie cutter or the back of a large piping tip to remove the centers of each donut. ⁣

Fry the donuts at 350F/180C for 1.5-2 minutes on each side (use a thermometer for accuracy)⁣⁣⁣. ⁣

4. Honey glaze:⁣

Add ingredients to a bowl and mix to a thick glaze.⁣

5. Assemble:

⁣Glaze your donuts, garnish with honeycomb, and serve.

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