Honey Glazed Donuts
This recipe comes from aqueenatthekitchen.com, visit their website for more.
Get ready for a honey-infused delight with our New York City Raw honey! This Honey Glazed Donut recipe is a heavenly combination of fluffy dough and a sweet glaze that will make you weak in the knees. Dive into the ultimate treat that's worth every sticky bite!
Ingredients:
Dough
- 2 tablespoon yeast
- ¼ cup warm 40°C Water
- 1 ½ cups 40° 2% Milk
- ½ cup sugar granulated
- 1 teaspoon salt
- 1 tablespoon Vanilla Extract
- 2 Large Eggs Room Temperature
- ⅓ Cup Butter/Margarine Melted
- 5-6 Cups All Purpose Flour
- 2 Quarts Canola Oil For Frying
Glaze
- 4 Cups Icing Sugar
- ½ Cup 2% Milk
- 1 tablespoon Vanilla Extract
- 2 tbsp Astor Apiaries New York City Raw Honey
Directions:
Make Dough
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In the bowl of your mixer, add yeast with water and sugar and let it bloom. Once Bloomed (foamy and ready to get to work) add in the milk, melted butter, and the eggs. Add vanilla, salt and the finally the flour one cup at a time. The dough should be quite soft, but not sticky.
Rise The Dough
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Oil the Dough and the boil it is in and then Cover the dough and let rise until double in a warm place. You will know that the dough has risen enough when its doubled in size or when an indentation remains when you poke it.
Shape the Donuts and Rise Again
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Once Risen, punch down the down and work out the air bubbles. Roll the dough out onto a floured work surface until it is ½" thick. Cut the donuts using a donut cutter dipped in flour or you can be creative and find something in your kitchen! (I used my largest wine glass for the outer circle and a cap for the center). Cover and let the donuts and holes rise for another hour! (Its worth it)
Frying
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In 360° Canola Oil, fry for one minute on each side. Remove to a cooling rack with paper towel underneath to catch excess grease.
Glaze
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Combine Ingredients in a saucepan and bring to a simmer, whisking constantly. You want to 'cook out' that stale taste of powdered sugar (I decided that this was a thing while making this.) Remove from heat after a few minutes of simmering and dip the cooled donuts in the glaze one at a time. Set them back on the wired rack to set up.
NOTES
Try not to eat these all at once. They freeze and thaw wonderfully so don't be afraid to pop the majority of these in a ziploc bag and into the freezer! They keep well in there for up to six months.