Oven Baked Doughnuts Filled with Beechworth Bee Creamy Honey

If there was ever a day to bring out the ultimate dessert, today is that day! This simple 'from-scratch' recipe yields perfectly fluffy doughnuts ready to fill with your favourite Beechworth creamy honey variety. We used Bee Creamy Honey & Cinnamon! What makes this recipe even better, they’re cooked 100% in the oven, no deep frying necessary.

 

Prep time:1 hour 30 minutes
Cook time:10 minutes
Calories:4293

Ingredients

  • 180 ml milk
  • 2 tsp dried yeast (7g)
  • 500g strong baker's flour
  • pinch salt
  • 50 g Beechworth Honey
  • 70 g melted butter
  • 2 eggs (lightly wisked)
  • 1 jar Beechworth Honey Bee Creamy Honey

Instructions

  • Warm the milk, plus a little squeeze of honey (this will help activate the yeast) in a saucepan over low heat. Gently heat and stir the milk until it’s lukewarm. Remove from the stove and combine with yeast in a jug or bowl for approximately 10 minutes. If the yeast is happy, you will notice a foamy top. This means it’s ready to go!
  • Gently warm the remaining honey and butter in a saucepan over low heat until runny.
  • Combine flour and salt in a large mixing bowl, and create a well in the middle. Add yeast & milk mixture, honey and butter, and the two lightly whisked eggs to the bowl and combine together with a wooden spoon, until a rough dough forms.
  • Bring mixture together with your hands, and turn out onto a clean surface, lightly dusted with flour. Knead the dough for 5 minutes, until firm and shiny. If you press your finger into the dough and it springs back, it’s ready!
  • Cover the mixing bowl with a dampened tea towel, and set aside in a warm place for approximately 1 hour.
  • Tip the dough mix onto a large piece of greaseproof baking paper. Cover the dough with another large piece of baking paper and gently roll out the dough to about 3cm in thickness.
  • Grab a round cookie cutter, between  5-7cm and cut out circles from your rolled out dough. Gently lift each bun onto a lined baking tray, spacing about 3cm between each bun. This mix will make around 14 doughnuts, so we would recommend two pre prepared trays.
  • Cover and set aside for another hour.
  • While the doughnuts are proving for the second time, decant a jar of Beechworth Creamed Honey into a bowl and mix vigorously to loosen the honey up, ready for piping. We’re alternating between Choc Hazelnut and Cinnamon (hello Easter!). Scoop into a piping bag with the small nozzle inserted. (If your Creamed Honey is a little too firm to scoop out easily, submerge the jar in a deep bowl of hot water, with the lid on of course!
  • After the second prove, the raw doughnuts should now resemble soft round pillows, ready to bake. Bake in the oven for 10 mins, until deep golden brown.
  • When cool enough to handle, brush or roll each donut in the melted butter, and roll lightly in sugar or cinnamon sugar mix. Our hot tip is to keep a wet hand and a dry hand for this step - it can get a but messy!
  • Finally, insert a sharp paring knife into the side the donut, about ⅔ of the way through and pipe a good squeeze of creamed honey, we've gone with Bee Creamy Honey & Cinnamon.

Nutrition

Calories: 4293 kcalCarbohydrates: 835 gProtein: 89 gFat: 81 gSaturated Fat: 44 gPolyunsaturated Fat: 8 gMonounsaturated Fat: 21 gTrans Fat: 2 gCholesterol: 496 mgSodium: 746 mgPotassium: 1391 mgFiber: 20 gSugar: 463 gVitamin A: 2526 IUVitamin C: 3 mgCalcium: 385 mgIron: 9 mg
Tried this recipe?Let us know how it was!
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Creamy Honey & Cinnamon adds a special warm twist to the much loved creamed honey. There are so many ways to enjoy the spicey, sweet combination of honey and cinnamon. Treat yourself to a new flavour combo!

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