Yields 24 doughnuts
- 3 3/4 cups - all-purpose flour
- 2 1/2 T - water
- 1 cup - milk
- 5 1/2 T - sugar
- 2 tsp. - direct instant yeast
- 1/2 tsp. - salt
- 2 tsp. - baking powder
- 1/2 cup - eggs
- 1/3 cup - shortening
- 3 1/2 T + 2 tsp. - honey, divided
- 1/2 tsp. - salt
- 1/3 cup - water
- 1/8 tsp. - Agar Agar
- Scald milk and allow to cool. Divide flour in half. Place half of flour and all of the sugar, salt, yeast, eggs, water and milk in the bowl of a stand mixer. Mix the ingredients together with the paddle attachment. Mix on speed 1 for 2 minutes. Stop the mixer and add the second half of the flour and the baking powder. Mix on speed one for 2 minutes. Mix on speed 2 for 30 seconds.
- Stop the mixer, and add the shortening in chunks. Mix on speed 2 for 3 minutes.
- Spray a kitchen bowl with non-stick spray. Scrape the dough into the bowl, then fold the dough onto itself.
- Cover the top with plastic wrap and allow to proof at room temperature for about an hour, or when you see the dough double in size.
- Turn out the dough on an evenly, heavily floured table.
- Roll out the dough to 1/2 inch height, and using a doughnut cutter, cut rounds. Roll up dough scraps, place back into bowl allow to rest for 30 minutes in a warm (85°F) spot. Roll out again, cut shapes, place the doughnuts on the screen. Repeat once more if there are any remaining scraps. Allow dough to proof for 45 minutes to 1 hour or until it doubles in size.
- Preheat oil to 370°F. Fry doughnuts about 3 minutes per side, or until golden brown. Drain; allow to cool slightly. Dip the doughnuts in Honey Glaze.
- Combine 3 1/2 T honey, water and agar in a small saucepan. Bring to a boil, lower heat and simmer for 1 minute or until agar has dissolved.
- Combine remaining ingredients into a mixing bowl. Add liquid mixture to mixing bowl gradually. Beat with paddle until glaze is smooth.
Recipe courtesy of Megan Forman of Gracious Bakery in New Orleans, via National Honey Board