These baked donuts are perfectly moist, perfectly sweet and have a touch of heat from SHH. The SHH Caramel glaze is finger licking good and puts these donuts over the top. 

Makes approx. 16 donuts (or approx. 12 muffins) 

For the donuts: 

• 2 cups all-purpose flour 
• 1/2 cup granulated sugar 
• 2 tsps baking powder 
• 1 tsp salt 
• 1 tsp cinnamon 
• Pinch of ground cloves 
• 1/2 cup homemade or jarred unsweetened applesauce 
• 1/4 cup milk 
• 2 eggs
• 1/4 cup Stingin’ Hot Honey  
• 2 Tbsp butter, melted 
• 1 tsp vanilla 

Preheat oven to 325’F. In a large bowl, whisk together all dry ingredients. In a separate medium bowl, whisk together all wet ingredients. Add wet ingredients to dry ingredients and mix just until combined and smooth. Fill a well-greased donut pan, filling each mould half full using a spoon, piping bag or plastic bag with a corner cut off. Bake for 10-15 minutes until golden and toothpick inserted in centre of batter comes out clean. Remove from oven. Let cool 1 minute in pan. Remove from pan and place on wire rack. Allow to cool 5 minutes then glaze using recipe below.  If you don’t own a donut pan, simply follow the same instructions, using a lined muffin pan and bake an additional 8-12 minutes. Consume within 24 hours of baking for best texture. 

For the SHH Caramel Glaze: 

• 1/4 cup Stingin’ Hot Honey 
• 1 cup granulated sugar 
• A pinch of cinnamon 
• A pinch of salt 
• 1/2 tsp vanilla 
• 3 Tbsp of milk 

Combine all ingredients, in a medium saucepan, whisk until smooth. Simmer over medium-low heat, while whisking, for 2 minutes until sugar is dissolved. Set aside and allow to cool 1-2 minutes. Dip top side of slightly cooled donuts into glaze and set on wire rack, glaze side up, to allow excess to drip off. If glaze becomes too cold, place back over heat for 30 seconds to a minute, while whisking until runny. 

Recipe created by Chef Dany Duguay