Christmas Fluffy Donuts with Honey & Almond Milk
Dive into the holiday spirit with these fluffy Christmas donuts, flavored with honey and almond milk. A comforting sweetness that will delight young and old. The leavened dough, carefully prepared, offers an incredibly airy and light texture. Honey brings a natural floral note, while almond milk adds a subtle touch of hazelnut. Follow the kneading and rising steps for perfectly puffed and golden donuts. These donuts, dusted with powdered sugar, are ideal for a festive breakfast or a gourmet snack. Serve them warm for a moment of pure indulgence.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a small bowl, pour the warm almond milk. Sprinkle the dry baker's yeast and mix. Let rest for 10 minutes until a foamy layer forms.
- 2
In a large bowl, sift the flour. Add the salt and mix. Make a well, pour in the milk/yeast mixture, add the eggs and mix from the center outwards. Incorporate the liquid honey until the dough comes together.
- 3
Transfer the dough to a floured surface. Knead for 5 minutes until homogeneous. Incorporate the cooled melted butter little by little while kneading. Knead for another 5 to 7 minutes for a smooth and elastic dough.
- 4
Form a ball, oil the bowl and place the dough in it. Cover with a damp cloth and let rise for 1 to 1.5 hours in a warm place (22-25°C) until doubled in size.
- 5
Punch down the dough. On a floured surface, take 30g portions. Shape into 6-7 cm long logs by rolling them between lightly oiled palms. Place them on a floured tray, spaced apart.
- 6
Cover the donuts with a cloth and let rise again for 20 minutes in a warm place.
- 7
Heat the oil to 170-175°C in a large saucepan. Fry the donuts in small batches (5-6). Flip them as soon as they rise to the surface. Fry for 2 to 3 minutes until golden brown. Drain on paper towels.
- 8
Let cool for 5 minutes. Generously dust with sifted powdered sugar and optionally sprinkle with toasted slivered almonds or almond powder.
- Unsweetened almond milk: Prefer it to control sweetness. If it's sweetened, slightly reduce the honey.
- Liquid honey: If it's crystallized, warm it slightly in a bain-marie to make it fluid.
- Sticky dough: This is normal. Oil your hands and work surface rather than adding flour, to preserve the fluffiness.
- Oil temperature: Stable at 170-175°C for perfect cooking (golden outside, cooked inside).
- Do not overcrowd the fryer: To maintain the temperature.
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