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Honey doughnuts served
Soft, golden doughnuts glistening with warm honey glaze

Honey Doughnuts

Author: Flavelo
Recipes Cakes and Desserts
The history of honey pastries dates back to antiquity when sugar was still a rarity. This doughnut uses the neutral flavour of yeast dough as a canvas for the honey-cinnamon glaze to shine. The honey drizzled over the hot doughnuts soaks into the pores of the dough, creating a sticky, aromatic layer evocative of Turkish sweets, but in the form of a classic doughnut.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pastry brush (for glazing)
  • Mixing bowl
  • Frying pan (for frying)
  • Sieve (for icing sugar)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Activate the yeast in the lukewarm milk with a teaspoon of sugar. Have patience for 10 minutes until it becomes frothy.

Tip: The milk temperature is critical: if you dip your finger in, it should feel pleasantly warm, not hot (approx. 37-40°C).
2 ✓

Mix the flour, salt, remaining sugar, and half the cinnamon in a bowl.

Tip: The cinnamon establishes the aroma within the dough itself.
3 ✓

Add the yeasty milk, eggs, and melted butter. Knead for 10 minutes until you have a smooth, elastic dough.

Tip: The fat in the butter 'shortens' the gluten strands, which is why the dough becomes soft rather than chewy like bread.
4 ✓

Cover and leave to prove for 1 hour in a warm place.

Tip: The dough has risen well if it slowly springs back when pressed with your finger.
5 ✓

Roll out and cut out the doughnuts. Leave to prove again for 30 minutes on the counter.

Tip: Without the second proving, the doughnuts will be dense and heavy.
6 ✓

Fry until golden brown in hot oil (170°C). Drain.

Tip: Do not leave the oil unattended; the doughnuts burn in moments!
7 ✓

Generously brush the still-warm doughnuts with the warmed honey.

Tip: The pores of the warm pastry are open, so they absorb the sweet honey more deeply.
8 ✓

Finally, dust with icing sugar and the remaining cinnamon.

Tip: The scent of cinnamon is most intense when warm.

Recipe FAQ

Why did the doughnuts absorb too much oil?
The oil temperature was too low. The dough acts like a sponge if it doesn't receive an immediate heat shock.
Can I use wholemeal flour?
Partially (about 30%), yes, but the doughnuts will be denser, heavier, and will rise less.
The honey is running off.
This is natural. Wait a moment until the doughnuts cool to lukewarm; the thick honey will adhere better then.

Ingredients

  • 500 g Plain flour
  • 50 g Granulated sugar
  • 5 g Salt
  • 250 ml Milk (lukewarm)
  • 25 g Fresh yeast
  • 50 g Butter (melted)
  • 2 pcs Eggs
  • 500 ml Sunflower oil (for frying)
  • 100 g Honey (good quality, floral honey)
  • 5 g Ground cinnamon
  • 50 g Icing sugar