- 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
- 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.
Bee Creamy Honey 325g Jar
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!