Honey Donuts

 Every spring we have a tradition of leaving something sweet out for the fairies so that we have good luck for the rest of the year. The boys love to go out the next day and find an empty plate. I usually make Honey Cakes which are like fritters that you dip into a honey and nutmeg syrup. This year I thought I would change that up and make those into donuts instead. The great thing about my Honey Cake recipe is that it calls for Riesling wine which gives them a hint of apple flavor.

I made the mixed these up in a stand mixer with the dough hook on them and let them rise in the refrigerator overnight so be prepared to wait but they are so worth it!

You will need:

4 cups of flour plus more for dusting

2 eggs

1 ¼ cups of butter

¼ cup sugar

¼ teaspoon cinnamon

2 ¼ teaspoon yeast

¼ teaspoon salt

½ cup Riesling wine

½ cup milk

 

For the glaze:

2 cups of powdered sugar

½ cup of honey

2 teaspoons of fresh ground nutmeg

Enough milk to thin it to glaze consistency

 

Place the yeast in the mixing bowl with the sugar and ¼  cup of flour. Add the wine and stir until the yeast dissolves. Heat the milk until it is just warm then add this to yeast mixture along with another ¼ cup of flour. Let this sit until it starts to bubble so that you know the yeast is working. Melt your butter and allow it to cool. In a separate bowl beat the two eggs slightly then add the melted and cooled butter. Add the butter mixture to the yeast mixture and stir to combine. Begin adding your flour one cup at a time and mix thoroughly. Once all the flour is added allow the mixer to go for about 8 minutes. The dough should still be very sticky. Remove to a greased bowl and cover with plastic wrap and allow to rise a few hours or overnight. When you get ready to roll out your donuts do not worry if the dough seems dry and heavy it will be fine just trust me.  Get a sheet pan dusted lightly with flour and dust your work area too. Roll out the dough to about ½ inch thick and then cut your donuts. Place them onto the floured sheet pan and cover with a damp towel and let rise for an hour. Once they have risen get your pan and oil heating to at least 375° but no hotter than 380°. Get a sheet pan covered with lots of paper towels and another one with a wire rack. Drop a few donuts in at a time, I dropped the holes first to check the temp because if I lost a few of those it was not such a big deal, watch them closely and flip them over once the first side is browned. Remove to the paper towels and flip them over a few times to get as much oil out as possible. Once they are all done and slightly cooled then you can mix up all the glaze ingredients and dip both sides of each donut into it and let it drain on the wire rack. Now attempt to restrain yourself from eating them all in one go but you might not succeed! Happy Spring everybody!Image

4 Comments Add yours

  1. Aunt Cindy in Texas says:

    I’m drooling on my keyboard just reading this recipe!

    1. raisingwerewolves says:

      They are really good! I had to walk away before I didn’t leave any for the boys. Probably the best textured donuts I have made. They were even good without the glaze!

  2. jasonhamzy says:

    Man, these look good. I may have to make some for all the spring fairies, too!

    1. raisingwerewolves says:

      They aren’t really that hard and well worth the wait! Let me know how they turn out if you make them.

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