Honey Glazed Doughnuts

honey being drizzled onto stack of doughnuts with bite missing from top doughnut, flowers, and doughnut holes around and honey comb

Say goodbye to donut shop doughnuts because these Honey Glazed Doughnuts are all you'll ever need! Soft, fluffy, perfectly sweet, and extra delicious. These doughnuts are not only a wonderful breakfast treat, but are ready to eat in less than 2 hours. So simple, but oh so good!

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 30

Proofing Time: 1 25

Total Time: 2 15

Servings:

Calories: 238kcal

Ingredients

Doughnuts

3 cup all purpose flour*
2¼ teaspoons instant yeast
1½ teaspoons baking powder
1 teaspoon kosher salt
6 Tablespoons unsalted butter room temperature
1 cup whole milk
1 large egg room temperature
1 large egg yolk room temperature
1 Tablespoon honey
¾ teaspoon vanilla extract
vegetable oil for frying

Glaze

4 cups confectioners sugar sifted
¾ cup whole milk
⅓ cup honey

Instructions

Doughnuts

In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, baking powder, and salt.
Add butter, milk, egg, egg yolk, honey, and vanilla.
Mix on low speed for 3 minutes.
Increase speed to medium for 8 minutes.
Place dough in a clean bowl that has been sprayed with cooking spray.
Let rise at warm room temperature (78℉) for 1 hour. If not using a proofing box with a water tray, cover bowl with plastic wrap.
While dough is proofing, line a sheet pan with parchment paper.
Spray lightly with cooking spray. Set aside.
Turn dough out onto a floured surface.
Sprinkle top with flour.
Roll to ½ inch thick.
Cover dough with a tea towel.
Let rest for 10 minutes.
Use a doughnut cutter to cut out doughnuts, gathering scraps and re-rolling as necessary.
Place on prepared pan.
Cover with a tea towel or plastic wrap that has been lightly sprayed with cooking spray.
Let rest for 15 minutes.
While dough is resting, heat 2 inches of oil in a large Dutch oven to 350℉.
Fry doughnuts in batches, 2-3 at a time, 1-2 minutes on each side, until golden brown.
Drain thoroughly.

Glaze

In a medium bowl, combine powdered sugar, milk, and honey.
Beat until smooth.
Dip doughnuts, one at a time, into glaze, flipping to coat both sides.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Be sure to use a strong honey that you like the flavor of!
Don’t skip the resting phase! It relaxes the gluten in the dough and makes it easier to cut.
Tea towels are perfect for covering dough while it's resting.
You can actually re-roll the dough scraps. Just don’t add any extra flour! The doughnuts from the dough scraps won’t be quite as pretty and may be a little tougher.
If dough is difficult to work with when re-rolling, cover it and let it rest for 10 minutes to relax the gluten.
Use a thermometer to keep oil at a steady temperature.
If there are a lot of bubbles in your glaze, the doughnuts will dry with bubbles!
To glaze the doughnuts, place the doughnut in the bowl of glaze and use a fork (or your fingers) to flip it over. Then, place glazed doughnuts on sheet pan with a cooling rack to dry.

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