17 versions later, it is FINALLY done! A rich, dense, and fried donut with a maple and honey glaze. This has become my ADV as of late. Special thanks to @wildgypsy70 for the tip on VT Honeycomb - this stuff is delicious!!
Honeycomb(VT) 2%
Cheesecake Graham Crust(TFA) 1.5%
Zeppola(FA) 1.5%
Shisha Vanilla(INW) 1%
Deep Fried Pastry Dough(WF) 1%
Vienna Cream(FA) 1%
Meringue(FA) 1%
Maple Syrup(FA) 0.75%
Joy(FA) 0.5%
Honey(FA) 0.5% *** 10% dilution ***
Caramel(FA) 0.5%
Flavor Total - 11.25%
Steep Time - 7-10 days
Donut Profile
Cheesecake Graham Crust, Zeppola, and Deep Fried Pastry Dough give the donut its core foundation. FA Joy adds just a touch of fried yeasty goodness. Shisha Vanilla is rich and really lifts the creamy notes of the donut and boosts the subtle moisture that Vienna Cream adds. Honeycomb actually contributes a lot here and serves a dual role in this recipe - it adds richness and density. Meringue adds sweetness and balances out the AP in the Cheesecake Graham Crust.
Honey Profile
Honeycomb is the body of the honey and is boosted by the FA Honey. Together they are rich enough to nicely cut through everything else that is going on without the offensive "feline lemonade" smell. I originally tried this recipe without the FA Honey but the Honeycomb just got lost and needed a boost. FA Honey is STUPID STRONG so 10% dilution is crucial here. The FA Honey will calm down after a few days.
Maple Profile
Maple Syrup provides a warm maple flavor. I find though that it is sort of one dimensional, so Caramel supports it just enough to give it some depth. The longer the mix ages, the more the caramel will come out, which is why I have it in here. I found Maple looses a little bite as it sits.
Honeycomb(VT) 2%
Cheesecake Graham Crust(TFA) 1.5%
Zeppola(FA) 1.5%
Shisha Vanilla(INW) 1%
Deep Fried Pastry Dough(WF) 1%
Vienna Cream(FA) 1%
Meringue(FA) 1%
Maple Syrup(FA) 0.75%
Joy(FA) 0.5%
Honey(FA) 0.5% *** 10% dilution ***
Caramel(FA) 0.5%
Flavor Total - 11.25%
Steep Time - 7-10 days
Donut Profile
Cheesecake Graham Crust, Zeppola, and Deep Fried Pastry Dough give the donut its core foundation. FA Joy adds just a touch of fried yeasty goodness. Shisha Vanilla is rich and really lifts the creamy notes of the donut and boosts the subtle moisture that Vienna Cream adds. Honeycomb actually contributes a lot here and serves a dual role in this recipe - it adds richness and density. Meringue adds sweetness and balances out the AP in the Cheesecake Graham Crust.
Honey Profile
Honeycomb is the body of the honey and is boosted by the FA Honey. Together they are rich enough to nicely cut through everything else that is going on without the offensive "feline lemonade" smell. I originally tried this recipe without the FA Honey but the Honeycomb just got lost and needed a boost. FA Honey is STUPID STRONG so 10% dilution is crucial here. The FA Honey will calm down after a few days.
Maple Profile
Maple Syrup provides a warm maple flavor. I find though that it is sort of one dimensional, so Caramel supports it just enough to give it some depth. The longer the mix ages, the more the caramel will come out, which is why I have it in here. I found Maple looses a little bite as it sits.
Last edited: