Description
Hot Honey Glazed Donuts bring sweet heat to fluffy homemade treats. My personal recipe offers a delightful kick. Try this simple recipe!
Ingredients
Scale
- Dough Essentials:
- 3 cups (360g) All-Purpose Flour, plus more for dusting
- 1/4 cup (50g) Granulated Sugar
- 2 1/4 teaspoons (1 packet) Active Dry Yeast
- 3/4 cup (180ml) Whole Milk, warmed
- 1/4 cup (56g) Unsalted Butter, melted
- 1 Large Egg
- 1/2 teaspoon Salt
- Flavor & Glaze:
- 2 cups (240g) Powdered Sugar, sifted
- 1/4 cup (60ml) Honey
- 1–2 tablespoons Hot Sauce (adjust to taste)
- 1 teaspoon Vanilla Extract
- 1–2 tablespoons Whole Milk (for glaze, as needed)
- Frying Medium:
- 4–6 cups Vegetable Oil (or Canola/Peanut Oil), for frying
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!