- 2/ 3 cup whole milk
- 2 1/ 4 teaspoons instant yeast
- 1/ 4 cup organic honey
- 4 large eggs
- 4 cups all purpose flour, plus more for dusting
- 1 teaspoons salt
- 4 tablespoons softened unsalted butter
- Canola oil, for frying and shaping dough
FOR THE DONUTS
Using a bowl for a stand mixer, combine the milk, yeast , honey, eggs, flour and salt. Using a dough hook, mix on low speed first, then increase speed until the flour is completely incorporated, about 5-6 minutes. The dough should appear smooth and have elasticity when stretched. Add the softened butter and mix until fully incorporated, about 3-4 minutes.
Transfer the dough to a lightly greased bowl, cover with plastic wrap and let it sit at room temperature for about 1 hour or until doubled in size.
Once the dough has doubled in size, punch the dough down and transfer onto a lightly floured surface. Divide the dough into 6-8 equal balls, depending on how many you’d like. Shape the dough pieces into round balls.
Set aside the dough balls onto a parchment lined sheet pan, leaving about 2-inch spaces in between each dough ball. Lightly grease one side of a piece of plastic wrap. Cover the sheet pan with the greased side facing down, to prevent the dough from sticking to the cover. Let it rest for about 15 minutes.
In a shallow pan, pour enough oil to cover the surface, about 3-inches deep. Heat the oil to 350ºF. Carefully remove the dough from the sheet pan and drop each dough ball into the oil. Fry for 3 minutes on each side until golden brown. Remove the donuts from the oil and place on a sheet pan lined with paper towels. Set aside to cool before filling.
Honey Lavender Custard Filling (makes 3 cups)
- 3 cups whole milk
- 1/ 2 cup sugar
- 1/ 4 teaspoons salt
- 1 teaspoon honey
- 1 teaspoon lavender extract
- 1/ 4 cup cornstarch
- 4 large egg yolks
- 4 tablespoons unsalted butter
FOR THE FILLING
In a medium-sized pot, combine together the milk, 1/2 of the sugar, salt, honey. Bring to a simmer over medium heat, stirring to dissolve the sugar.
In another bowl, whisk together cornstarch, egg yolks, lavender extract and remaining sugar.
Whisk some of the hot milk mixture with the egg yolk mixture to temper them. This will prevent the yolks from turning into scrambled eggs when you add them to the simmering milk.
Pour the egg/milk mixture back into the remaining simmering milk. Bring to a simmer, stirring constantly with a whisk, until the mixture thickens or a nappe stage (when the mixture is thick enough to coat the back of a spoon). Take off heat and add butter, stir until the butter is completely incorporated. Strain this through a strainer for a smoother consistency. Cool to room temperature before filling the donuts.
TO FILL THE DONUTS
Roll each donut in sugar. Fill a piping bag with the custard filling and generously fill each donut. Serve immediately or store in airtight containers. Make sure to store any leftovers in the fridge if you plan to store them for more than 1 day.