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12 Servings
1 package (1/4 oz.) active dried yeast
2 tablespoons warm (105F to 115F) water
2 tablespoons honey
2 cups flour
1/2 teaspoon salt
2 tablespoons butter, softened
1 egg, beaten
1/4 cup milk
vegetable oil
Honey Nut Filling
Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.
Honey Nut Filling:
Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well. Makes 3/4 cup.
Serving tip: Serve with honey to drizzle on filled doughnuts
1 package (1/4 oz.) active dried yeast
2 tablespoons warm (105F to 115F) water
2 tablespoons honey
2 cups flour
1/2 teaspoon salt
2 tablespoons butter, softened
1 egg, beaten
1/4 cup milk
vegetable oil
Honey Nut Filling
Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.
Honey Nut Filling:
Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well. Makes 3/4 cup.
Serving tip: Serve with honey to drizzle on filled doughnuts
