HONEY GLAZED DONUTS RECIPES

Steps:

• Mix yeast in 1 Celsius of the flour, add sugar. Combine water, milk, melted butter, and egg in the mixer, add the flour/yeast/sugar mixture blending well (about 3 minutes). Add vanilla, salt and remaining flour. The dough should be quite soft, but not sticky.
• Cover the dough and let rise until double. (The author generally uses the moist oven method for faster results: Preheat the oven to 200F, place a loaf pan filled halfway with boiling water in the oven. SHUT OVEN OFF.
• Place dough in warm, moist oven to rise. This method generally reduces rising time by half.) Dough has risen enough when an indentation remains when you poke it.
• On a heavily floured surface, roll dough out 1/2" thick and cut out the donuts using a donut cutter dipped in flour.
• Let the donuts and holes rise/set for 15 minutes. In the meantime, heat up the oil for frying, 3-4" deep. The oil needs to be about 360F in order to prevent it from saturating the dough. A drop of dough should sizzle. Fry for approximately 60 seconds each side, turning only ONCE. Remove from hot oil, place on paper towels, cool for 5-7 minutes before glazing.
• To make glaze: Combine butter, confectioners sugar, vanilla, honey and hot water in a small bowl, blending until smooth. Dunk the donuts into the glaze.

Steps:

• Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.)
• Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.
• Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
• Whisk confectioners' sugar and honey in a bowl with enough hot water to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)