INGREDIENTS:
Dough:
375 g bread flour
1 egg + 1 egg yolk
60 g granulated sugar
5 g salt
165 g whole milk
12 g fresh yeast or 6 g instant dry yeast
60 g unsalted butter, softened and cut into cubes
frying oil
Honeycomb:
180 g granulated sugar
50 g honey
2 tsp baking soda
Honey glaze:
400 g powdered sugar
70 g milk
80 g honey
Pinch of salt
DIRECTIONS:
1. Make the dough:
Add all ingredients, except butter, to the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together.
Add the cubed butter, one cube at a time.
Knead for 10-20 more minutes at low-medium until the dough is smooth and pulls away from the sides of the bowl.
Proof at 78F/26C for 90 minutes or until doubled in size.
2. Meanwhile, prepare the honeycomb:
Line a baking pan with parchment paper.
Stir together sugar and honey in a heavy-bottomed pot.
Attach a candy thermometer to the pot and heat up over medium heat, without stirring, until the temperature reaches 284F/140C for a dark toffee.
Immediately remove from heat and stir in baking soda until just incorporated.
Carefully pour into your lined baking pan. Don’t spread out, over-mix, or compress the mixture.
Cool completely for 1-2 hours.
3. Once the dough has doubled in size, shape donuts:
Divide into 12 pieces and roll into balls.
Arrange on trays with floured parchment paper squares and proof for 30 minutes.
Use a 3 cm cookie cutter or the back of a large piping tip to remove the centers of each donut.
Fry the donuts at 350F/180C for 1.5-2 minutes on each side (use a thermometer for accuracy).
4. Honey glaze:
Add ingredients to a bowl and mix to a thick glaze.
5. Assemble:
Glaze your donuts, garnish with honeycomb, and serve.
