Sweet Honey Donuts
A batter of high-gluten flour is fermented, deep-fried, then coated in simmered honey syrup.
Ingredients
high-gluten flour (Ingredient A)
836 g
yeast (Ingredient A)
37 g
salt (Ingredient A)
10 g
water (Ingredient A)
518 g
high-gluten flour (Ingredient B)
209 g
milk powder (Ingredient B)
31 g
whole egg (Ingredient B)
84 g
salt (Ingredient B)
10 g
fine granulated sugar (Ingredient B)
125 g
water (Ingredient B)
15 g
shortening (Ingredient B)
125 g
fine granulated sugar (syrup ingredients)
320 g
malt syrup (syrup ingredients)
80 g
hot water (syrup ingredients)
100 g
Instructions
1
Step 1
Mix Ingredient A evenly and knead until the dough becomes glossy (center temperature around 27°C / 81°F), place into a steel bowl, then transfer to a proofer for the first fermentation for about 90 minutes.
2
Step 2
Place Ingredient B (except shortening) into the mixing bowl. Add the fermented dough from Step 1 in batches and mix at medium speed until evenly combined into a dough, then add the shortening from Ingredient B and continue mixing until the dough becomes elastic.
3
Step 3
Take the dough from Step 2 out and roll it with a rolling pin into a sheet about 1–1.5 cm thick, then wrap it with plastic wrap and let it rest for about 10 minutes.
4
Step 4
Use a donut cutter to cut circles out of the rested dough from Step 3, lightly dust the surface with flour, arrange on a flat tray, and do the final fermentation for 7 minutes.
5
Step 5
Take a small pot, add all the syrup ingredients, and simmer over low heat until the mixture reaches about 115°C / 239°F.
6
Step 6
Fry the donut dough from Step 4 in hot oil at 180°C / 356°F until golden brown, remove and drain the oil, let it cool slightly, then coat the surface with a layer of the syrup from Step 5 to finish.
