Ingredients

Dough Essentials

• All-Purpose Flour: This is the backbone of our fluffy donuts. Don’t cheap out on the flour, you’ll taste the difference. I tried using bread flour once, and they were a bit too chewy for a donut, if you know what I mean.
• Granulated Sugar: Just a touch for sweetness in the dough and to help activate the yeast. It’s not just for flavor, it’s for life!

• Active Dry Yeast: Our little magic worker! Make sure it’s fresh, old yeast means flat, sad donuts. I once used yeast from the back of the pantry and my donuts didn’t rise at all total bummer!

• Whole Milk: Warm milk is key for activating that yeast and making a tender dough. Please, for the love of all that is good, don’t use skim milk. It just doesn’t give you the richness these donuts deserve.

• Unsalted Butter: Melted butter adds richness and softness. I’ve tried using salted butter in a pinch, but then you have to adjust the salt later, and who needs that extra math?

• Large Egg: Binds everything together and adds richness and color. I forgot it once, and the dough was so crumbly, a real mess.

• Salt: Balances the sweetness and enhances all the flavors. Don’t skip it! A pinch makes all the difference.

Flavor & Glaze

• Powdered Sugar: The base for our sweet glaze. Make sure it’s sifted, or you’ll end up with lumpy glaze, which isn’t the look we’re going for.
• Honey: The sweet star of our hot honey glaze. I usually go for a local wildflower honey, it just has such a lovely depth of flavor.

• Hot Sauce: This is where the “hot” in Hot Honey Glazed Donuts comes in! Use your favorite, but I swear by a good cayenne-based sauce for that perfect kick. I tried a super smoky chipotle once, and it was… interesting, but not quite right.

• Vanilla Extract: A splash brightens up the glaze. Real vanilla, please. The imitation stuff just doesn’t hit the same.

Frying Medium

• Vegetable Oil (or Canola/Peanut Oil): For frying our fluffy donuts to golden perfection. You need enough to submerge the donuts, so don’t be shy! I once tried to skimp on the oil, and the donuts cooked unevenly, a total waste of good dough.

Instructions

Proof the Yeast:

First things first, let’s wake up our yeast! In a small bowl, gently warm your milk (not too hot, just comfortably warm, like a baby’s bath around 105-115°F is spot on). Stir in a teaspoon of sugar and sprinkle the active dry yeast over the top. Give it a little stir, then let it sit for about 5-10 minutes. You want to see it get all foamy and bubbly, like a tiny science experiment. If it doesn’t foam, your yeast might be old, or your milk was too hot or cold. Don’t be like me and rush this step, patience is a virtue here!

Mix the Dough:

In a large mixing bowl, combine the flour, remaining granulated sugar, and salt. Give it a good whisk. Now, pour in your foamy yeast mixture, the melted butter, and the egg. Using a wooden spoon or a stand mixer with a dough hook, mix until everything just comes together. It’ll look a bit shaggy, and that’s perfectly fine, don’t worry. This is the stage where I usually get flour on my nose, a clear sign of a good baking session starting for these delicious donuts.

Knead and First Rise:

Turn the shaggy dough out onto a lightly floured surface. Knead it for about 5-7 minutes until it’s smooth, elastic, and bounces back when you poke it. Seriously, it’s a mini arm workout! Form it into a ball, place it in a lightly oiled bowl, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours, or until it’s doubled in size. I love seeing it puff up, it smells so yeasty and comforting.

Roll and Cut Donuts:

Once your dough has risen beautifully, gently punch it down. Turn it out onto a lightly floured surface and roll it to about 1/2-inch thickness. Now for the fun part! Use a 3-inch donut cutter (or two different-sized round cutters) to cut out your donut shapes. Don’t forget the little donut holes! Place the cut donuts and holes on lightly floured parchment paper-lined baking sheets. This step can get a little messy, but it’s worth it for those perfect donut shapes.

Second Rise and Fry:

Cover your cut donuts loosely with plastic wrap and let them rise again for another 30-45 minutes, or until they look puffy and light. Meanwhile, heat about 3-4 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C). This temperature is crucial, too hot and they burn, too cold and they get greasy. Carefully lower 2-3 donuts into the hot oil. Fry for about 1-2 minutes per side until golden brown. Don’t overcrowd the pot, or the oil temperature will drop too much. This is where I almost always burn my fingers a little, so be careful!

Glaze the Hot Honey Glazed Donuts:

While the donuts are cooling slightly on a wire rack, whisk together the powdered sugar, honey, hot sauce, vanilla extract, and a tablespoon or two of milk (start with less and add more if needed for your desired consistency). You want a smooth, pourable glaze. Dip each warm (not hot!) donut into the glaze, turning to coat. Let any excess drip off, then place them back on the wire rack to set. The smell of the hot honey glaze as it coats the warm donuts is just heavenly, honestly. These Hot Honey Glazed Donuts are best enjoyed fresh!

Hot Honey Glazed Donuts Storage Tips

Honestly, these Hot Honey Glazed Donuts are at their absolute best the day they’re made. That fluffy texture and fresh glaze just hit different. If you happen to have any leftovers (a rare occurrence in my house, I swear!), store them in an airtight container at room temperature. They’ll keep for about 1-2 days. I wouldn’t recommend refrigerating them, as the cold can make them a bit dense and dry out the dough. And definitely don’t microwave them to “freshen” them up I tried that once, and the glaze melted into a sticky mess, and the donut itself turned rubbery. Just a quick refresh in a warm oven (around 250°F for 5 minutes) can sometimes help, but truly, fresh is best!

Hot Honey Glazed Donuts Ingredient Substitutions

When it comes to making these Hot Honey Glazed Donuts, I’ve played around with a few things. For the milk, if whole milk isn’t your jam, you can use 2% milk, but I find the donuts aren’t quite as rich. Almond milk can work, but the flavor profile shifts a bit, and they might be a tad less tender. As for the hot sauce, feel free to experiment with your favorite! I’ve tried sriracha, and it gives a different kind of heat a little more garlicky, which some people love. If you don’t have active dry yeast, instant yeast works too, just mix it directly with the dry ingredients and skip the proofing step. And for the oil, canola or peanut oil are great alternatives to vegetable oil for frying. Just use what you have on hand, but be prepared for slight variations!

Hot Honey Glazed Donuts Serving Suggestions

These Hot Honey Glazed Donuts are fantastic on their own, especially with a strong cup of coffee or a milky chai latte for breakfast. For a real treat, I love serving them alongside a fresh fruit salad the sweetness of the fruit really complements the spicy kick of the glaze. If you’re feeling extra fancy, a scoop of vanilla bean ice cream next to a warm donut is an absolute dream, the hot and cold contrast is just chef’s kiss. They also pair surprisingly well with a crisp, slightly tart sparkling cider for an afternoon indulgence. Honestly, they’re perfect for a brunch spread, a unique dessert after dinner, or just a little pick-me-up when you need something sweet with a bit of a zing. They always disappear fast!

The Story Behind These Hot Honey Glazed Donuts

Donuts themselves have such a rich and varied history, popping up in different forms across cultures for centuries. From Dutch “olykoeks” to German “Berliner Pfannkuchen,” the idea of fried dough is a global comfort. The specific combination of hot honey, though, feels distinctly American to me, a beautiful fusion of Southern culinary traditions (hello, hot chicken!) and classic comfort food. I first got the idea for these sweet and spicy donuts after a trip to Nashville, where hot chicken reigns supreme. The way that sweet, spicy, and savory blended together was inspiring. I wanted to bring that bold, exciting flavor profile into something familiar and beloved like a homemade donut, making it my own little tribute to that incredible culinary experience.

Frequently Asked Questions About Hot Honey Glazed Donuts

→ Can I make the donut dough ahead of time?

Yes, you can! After the first rise, punch down the dough, cover it tightly, and refrigerate it overnight. Just let it come to room temperature for about 30 minutes before rolling and cutting your delicious donuts. I’ve done it many times for easier morning prep!

→ What if my hot honey glaze is too thick or too thin?

If your glaze is too thick, add a tiny bit more milk, a quarter teaspoon at a time, until it’s just right. If it’s too thin, sift in a little more powdered sugar. It’s all about finding that perfect balance for your glaze, so don’t be afraid to adjust!

→ Why did my donuts turn out greasy?

Greasy donuts are usually a sign that your oil wasn’t hot enough. It lets the donuts absorb too much oil instead of cooking quickly. Always use a thermometer to maintain that 350°F temperature, and don’t overcrowd the pot. I learned this the hard way with my first batch!

→ Can I bake these instead of frying?

While you can bake donuts, they won’t have the same light, airy texture as fried ones. Baked donuts are more cake-like. If you prefer to bake, reduce the oil in the recipe and bake at 375°F (190°C) for about 10-12 minutes. But for authentic homemade donuts, frying is the way to go!

→ How can I make these even spicier?

If you love a serious kick, you can increase the amount of hot sauce in the glaze. You could also try adding a pinch of cayenne pepper directly into the powdered sugar for the glaze, or even a tiny sprinkle on top of the finished treats. Just go easy at first!