Burnt Honey Brioche Donuts
Burnt Honey Cream, Burnt Honey Glaze, Candied Nuts
Pastry Chef Linnea Scott of Ben’s Bread | Seattle, WA
Adapted by StarChefs | November 2025 | Photo: Will Blunt
INGREDIENTS
Burnt Honey Cream:
600 grams honey
3.6 kilograms heavy cream
225 grams granulated sugar
5 grams cinnamon
4 grams kappa carrageenan
7 grams sea salt
Burnt Honey Glaze:
6 kilograms powdered sugar
16 grams cinnamon
15 grams sea salt
600 grams honey
600 grams buttermilk
Candied Nuts:
350 grams granulated sugar
150 grams toasted hazelnuts
150 grams toasted pistachios
150 grams toasted walnuts
2 teaspoons Maldon salt
Brioche Donuts:
1.612 kilograms bread flour
1.290 kilograms low-gluten flour
672 grams whole eggs
559 grams whole milk
169 grams sourdough starter
21 grams osmotolerant yeast
19 grams non-diastatic malt powder
264 grams granulated sugar
44 grams sea salt
426 grams cubed butter
To Assemble and Serve:
Oil for frying
Powdered sugar
METHOD
For the Burnt Honey Cream:
In an 8-quart stockpot over high heat, add honey and cook until smoking. Whisk in cream, sugar, cinnamon, kappa carrageenan, salt, and 100 grams water. Reduce heat and bring to a simmer. Once simmering, stir constantly 30 seconds, then pour into a 4-inch hotel pan. Top with parchment paper and refrigerate.
For the Burnt Honey Glaze:
In a 20-quart mixing bowl, combine sugar, cinnamon, and salt. Set aside. In an 8-quart stockpot, heat honey until smoking. Add 600 grams water. Remove from heat and whisk in buttermilk. Set aside. Transfer sugar mixture to the bowl of a stand mixer fitted with a paddle attachment. With the machine running on low speed, slowly stream in honey mixture until desired consistency is achieved. Transfer to an airtight container and refrigerate.
For the Candied Nuts:
In a saucepan over medium-high heat, bring sugar and 100 grams water to a boil. Continue to cook until a medium caramel color is achieved. Fold in nuts and salt, stirring until evenly coated. Transfer to a silicone-lined sheet tray and spread mixture into an even layer. Let cool, then break into bite-sized pieces. Transfer to a food processor and pulse until coarsely chopped. Transfer to an airtight container and reserve.
For the Brioche Donuts:
In a stand mixer fitted with a dough hook, combine flours, eggs, milk, sourdough starter, yeast, and malt powder. Mix 2 minutes on low speed. Increase speed and mix additional 8 minutes, or until gluten is well developed. Add sugar and salt. Mix until just combined. Working in batches, add butter and mix until gluten is fully developed and dough is smooth and elastic. Transfer dough to an oiled 12-quart container. Cover and let sit 30 minutes at room temperature. Refrigerate overnight. The next day, place dough on a lightly floured work surface. Roll into an 18-by-24-inch rectangle. Using a 3-inch ring cutter, punch out donuts and donut holes. Transfer both donuts and holes to a parchment-lined sheet tray. Let rest 1 hour at room temperature. Cover and refrigerate overnight. The next day, remove from refrigerator and let sit at room temperature until donuts have noticeably risen and hold a dimple when gently pressed. Set aside.
To Assemble and Serve:
In a saucepan over low heat, warm Burnt Honey Glaze. Transfer Burnt Honey Cream to a piping bag and set aside. In a deep fryer, heat oil to 240°F. Working in batches, fry Brioche Donuts and reserved holes until light golden brown. Transfer to a paper towel-lined plate. Immediately drizzle fried Brioche Donuts with desired amount Burnt Honey Glaze and Candied Nuts. Let cool. Fill reserved Brioche Donut holes with desired amount Burnt Honey Cream. Dust with powdered sugar. Transfer to a glazed Brioche Donut to serving plate and top with Brioche Donut hole.
