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Honey-Glazed Doughnuts Recipe

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Honey-Glazed Doughnuts Recipe
Cooking time
00:26[hh:mm]
 
Prep Time
 
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Honey-Glazed Doughnuts Recipe Description

For the Mediterranean's Sephardic Jews, sweet fried pastries are as strong a tradition as potato latkes are for Eastern Europe's Ashkenazic Jews. The version here is distinctive for the addition of raisins and pine nuts, inspired by a Roman recipe.

Honey-Glazed Doughnuts Recipe Ingredients
  |     |   
Quantity Measurement Ingredients M | N M
1-1/2 measuring cup

warm water divided

1/2 teaspoon

sugar

1 Envelope

active dry yeast

3 measuring cup

unbleached all purpose flour

1/2 teaspoon

salt

1/4 measuring cup

raisins

1/4 measuring cup

pine nuts

1 tablespoon

vegetable oil plus more for frying

1-1/2 measuring cup

honey

3/4 measuring cup

water

1 tablespoon

ground cinnamon

1-1/2 measuring cup warm water divided
1/2 teaspoon sugar
1 Envelope active dry yeast
3 measuring cup unbleached all purpose flour
1/2 teaspoon salt
1/4 measuring cup raisins
1/4 measuring cup pine nuts
1 tablespoon vegetable oil plus more for frying
1-1/2 measuring cup honey
3/4 measuring cup water
1 tablespoon ground cinnamon
Honey-Glazed Doughnuts Recipe Method

Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.

Whisk flour and salt in large bowl to blend. Make well in center. Add raisins, pine nuts, egg, and 1 tablespoon oil to well. Pour remaining 1 1/4 cups warm water over, then pour yeast mixture over. Stir until smooth dough forms. Scrape down sides of bowl; cover bowl with plastic, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Line large rimmed baking sheet with double layer of paper towels. Pour enough oil into large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 360°F to 370°F. Working in batches of 5 or 6 doughnuts, dip metal tablespoon into hot oil to coat and, without deflating dough, gently scoop up rounded tablespoonful. Drop dough into oil. Fry until deep golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer doughnuts to prepared sheet and drain. Do ahead Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on same sheet in 350°F oven about 15 minutes.

Whisk honey, 3/4 cup water, and cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup.

Tips & Notes:

yield: Makes about 32 doughnuts

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