Homemade Fried Honey Bun Donuts

Ingredients

• 4 cups All‑purpose flour (Divided for roux and dough)
• 3/4 cup Whole milk (For the roux)
• 4 tablespoons Unsalted butter (Divided; keep cold for dough, melted for glaze)
• 2 tablespoons Granulated sugar (For dough sweetness)
• 2 tablespoons Raw honey (dough) (Adds honey flavor to the dough)
• 2 Large eggs (Cold, helps keep dough temperature down)
• 2 teaspoons Instant yeast (Active dry or instant)
• 1 teaspoon Kosher salt
• 1 teaspoon Ground cinnamon (For the swirl)
• 1 cup Confectioners’ sugar (Glaze base)
• 2 tablespoons Milk (glaze) (Adjust glaze thickness)
• 2 tablespoons Raw honey (glaze) (Adds honey flavor to glaze)
• 1.5 tablespoons Unsalted butter (glaze) (Gives glaze sheen)
• 1/4 teaspoon Vanilla extract (Background flavor for glaze)
• 2 inches deep Vegetable oil (for frying) (Canola, peanut, or other high‑smoke‑point oil)

Instructions

1. Make the roux

   Combine 3/4 cup milk with 1 cup (120 g) of flour in a saucepan. Whisk constantly over medium heat until the mixture thickens to a smooth, paste‑like consistency (looks like mashed potatoes).

   Time: PT5M

2. Cool the roux

   Transfer the hot roux to a large bowl and stir for a few minutes until it is just warm to the touch (no more than 30 °C).

   Time: PT5M

3. Combine cold ingredients

   In the stand‑mixer's bowl, add 2 cold large eggs, 2 Tbsp honey, 2 Tbsp granulated sugar, 1 tsp kosher salt, and 2 tsp instant yeast. Mix on low just to combine.

   Time: PT3M

4. Mix in the roux

   Add the cooled roux to the mixer on low speed, then increase to medium‑low. Mix for about 5 minutes until fully incorporated.

   Time: PT5M

5. Incorporate butter

   Add 2 Tbsp cold butter in two additions, mixing after each addition until the dough is smooth, elastic, and no longer sticky. Then add the remaining 2 Tbsp butter and mix until fully incorporated.

   Time: PT5M

6. First rise

   Cover the bowl with a clean kitchen towel and let the dough rise at room temperature (around 70 °F) for 45 minutes, or until it has visibly puffed.

   Time: PT45M

   Temperature: 70°F

7. Cold retard (overnight chill)

   Transfer the risen dough to the refrigerator and chill for at least 8 hours (overnight) or a minimum of 1 hour if you’re short on time. The dough becomes firmer and easier to shape.

   Time: PT8H

   Temperature: 40°F

8. Shape the buns

   On a sheet of parchment, lightly flour the surface. Roll the chilled dough into a rectangle about 1/4‑inch thick. Brush the surface lightly with water, sprinkle 1 tsp cinnamon evenly, then roll the dough tightly into a log. Chill the log on parchment for 15 minutes.

   Time: PT20M

9. Cut and proof

   Using a piece of clean fishing line or dental floss, cut the log into 12 equal pieces (~1 cm thick). Place each piece on its own piece of parchment, cover loosely with plastic wrap, and let proof at room temperature for 1 hour, until slightly puffed.

   Time: PT1H

   Temperature: 70°F

10. Heat oil for frying

    Fill a deep pot with about 2 inches of vegetable oil. Heat over medium‑low until the oil reaches 350 °F (177 °C). Use a thermometer to monitor temperature.

    Time: PT10M

    Temperature: 350°F

11. Fry the buns

    Working in batches of 3, gently lower the buns into the hot oil, flat side down first. Fry for 2–3 minutes total, turning every 30 seconds, until golden brown and puffed.

    Time: PT3M

    Temperature: 350°F

12. Drain and cool slightly

    Remove the fried buns with a slotted spoon and place on a wire rack to drain excess oil for about 1 minute.

    Time: PT1M

13. Prepare the honey‑vanilla glaze

    In a small saucepan, melt 1.5 Tbsp butter over low heat. In a mixing bowl whisk together 1 cup confectioners’ sugar, 2 Tbsp milk, 2 Tbsp honey, and 1/4 tsp vanilla until smooth. Stir in the melted butter until the glaze is glossy.

    Time: PT5M

14. Glaze the hot buns

    While the buns are still warm, dip each bun into the glaze, allowing excess to drip off. Place glazed buns back on the rack and let set for 10 minutes.

    Time: PT10M

Nutrition Facts

Calories

277

Protein

8 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g