HONEY MILK DONUTS
makes 6 donuts
125g (1/2 cup) Milk, warmed
3g (1 teaspoon) Yeast, instant
35g (1.5 tablespoon) Honey / Can be replaced with dark syryp
276g (2 1/4 cup) All Purpose Flour, sifted
1g (1/8 teaspoon) Nutmeg, ground
2 large Eggs
45g (3 tablespoon) Butter, room temperature, soft, salted
125g (1/2 cup) Milk, warmed
3g (1 teaspoon) Yeast, instant
35g (1.5 tablespoon) Honey
276g (2 1/4 cup) All Purpose Flour, sifted
1g (1/8 teaspoon) Nutmeg, ground
2 large Eggs
45g (3 tablespoon) Butter, room temperature, soft, salted
INSTRUCTIONS
Combine warm milk, honey, and yeast. Let it bloom, or get bubbly, takes around 5-10 minutes. *Although blooming is not necessary for Instant Yeast*
After blooming, add sifted flour, nutmeg, and eggs. Combine on medium speed for 8 minutes.
Add half of the soft butter, combine, then add the rest and combine as well ~5 minutes.
Butter or oil a clean bowl and add the dough in. Cover with saran wrap and leave somewhere warm for an hour.
After an hour, place on a floured surface and smack the big pockets of air gently out of the dough by turning and patting.
Divide dough into 6, and roll into a ball. Cover the dough and let it rest for another ~30 minutes, and do a poke test to see if it's ready. Tein munkeista rinkilöitä ja annoin nousta tunnin. Kasvoivat melkein leivä kokoisiksi.
Heat up oil to n. 180 C and fry the doughnuts, 2 minutes per side. Remove from oil and roll in sugar while still warm
