These honey donuts are so yummy, you’ll want to have them any time of day. No mess, no fuss and just dropping in the oil by the spoonful. In this recipe, almost any variety of honey will do, but I really like the Apple-Peach Blossom honey from Toigo Orchards in PA. This recipe is from pastry chef Travis Olson of Clyde’s in Washington, DC’s Chinatown. Avoid the smoke and burn of using other oils in frying; canola oil has a very high smoke point. In addition, canola oil seals in the taste, keeping a crisp outer layer and a moist center.