You don't need to go through a drive-thru to enjoy this classic dessert, you can make it at home and have it taste WAY BETTER than any store-bought honey-glazed donut.
You guys... these are so good. I am glad that they take nearly three hours to make AND freeze well.. otherwise I would have to install a treadmill at my mixer. The doughnut itself isn't super sweet - which works so well with this glaze. I am in love with these Honey Dip Doughnuts, and I know you will be too! If you don't have a deep fryer at home you can always use a Dutch Oven or other large pot.
Ingredients
Dough
- Yeast
- Milk
- Sugar
- Salt
- Vanilla Extract
- Eggs
- Flour
- Butter or Margarine
- Flour
- Oil for Frying
Glaze
- 4 Cups Icing Sugar
- ½ Cup 2% Milk
- 1 tbsp Vanilla Extract
- 2 tbsp Honey
Tips & Tricks for making Honey Dip Doughnuts
These will help you with any yeasted dough, read through to ensure you are putting your best foot forward making these Honey Glazed Doughnuts.
- Always make sure your water is between 40-50 degrees Celsius. Any hotter and it will kill your yeast. Any colder and it will take forever to wake your yeast up!
- Add the Glaze while the donuts are still on the cooling rack with a baking sheet underneath it. This will help catch any extra glaze while minimizing the mess.
- Add the flour in one cup at a time and fully mix it in before adding the next to ensure silky smooth dough.
- Oil the bowl and ball of dough to help aid in the rising of the dough. Imagine squeezing into your favourite pair of jeans with the help of some canola oil, that's how your dough wants to feel climbing that bowl.
- If you're unsure how long to knead your dough you can always do the window pane test. Simply pull a piece of the dough with your two fingers. If the dough stretches itself to the point that you can see through it (like a window) then it has been worked enough to reach the point of elasticity to create this effect. When dough is worked to this point it will yield a lighter fluffier product. this is because the gluten provides structure and that is where the air (gases) get trapped helping the dough rise. When the gluten is heated is solidifies and maintains this rise and provides texture.
- Always Always Always leave your precious dough in a warm and draft free spot.
If you're just getting the hang of yeast doughs and want to try more, try my Fluffy Sesame Hamburger Buns next!
Honey Glazed Doughnuts
Pillowy Soft and Perfectly Sweet
Equipment
- Deep Fryer
- Dutch Oven
- Stand Mixer
- Thermometer
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 tablespoon Honey
Instructions
Make Dough
- 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
- 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
- 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
- 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
- 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.
Nutrition
Calories: 240kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 18mgSodium: 102mgPotassium: 51mgFiber: 1gSugar: 5gVitamin A: 91IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
