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"VIEW MORE RECIPES   Photo: Ellen Silverman  Doughnuts  1/2 cup whole milk  1 tbsp. active dry yeast  1 large egg  1 3/4 cups all-purpose flour  3 large eggs  3 to 3 1/4 cups all-purpose flour  1/2 cup plus 2 tbsp. sugar  1 tbsp. honey  2 tsp. salt  1 cup (2 sticks) unsalted butter, at room temperature  1 cup sugar  1/2 tsp. ground cinnamon  1/4 tsp. ground nutmeg  1/4 tsp. ground clove  1/4 tsp. ground ginger  1/8 tsp. ground black pepper  Canola or vegetable oil, for deep-frying   Honey Caramel Corn:  1/2 cup unpopped popcorn  2 tsp. canola or vegetable oil  3/4 cup (1 1/2 sticks) unsalted butter  1/2 cup sugar  2 tsp. salt  1 tbsp. honey    To make the doughnuts, first make the starter. In a saucepan, heat the milk to tepid (110\u00B0F to 115\u00B0F). Pour into a medium bowl, add the yeast and mix with a fork to combine. Let sit 1 minute. In a separate bowl, beat the egg with a fork to blend. Add the yeast mixture and mix to combine. With a wooden spoon, mix in 1 cup of the flour until smooth. Add the remaining 3/4 cup flour and mix until combined. Cover with plastic wrap, set in a warm place and let rise until doubled in volume, about 2 hours. When the starter has risen, place it, the eggs, 3 cups of the flour, the sugar and the honey in the bowl of a standing mixer fitted with the dough hook, and mix on low speed for 2 minutes. Add the salt, increase the speed to medium, and beat until the mixture comes together and pulls away from the sides of the bowl, about 10 minutes. If the dough feels tacky, add the remaining 1/4 cup flour. With the mixer running, add the butter, 2 to 3 tablespoons at a time. Scrape down the bowl. Switch to the paddle attachment and beat at mediumhigh speed until the dough is smooth and all the butter has been incorporated, about 2 more minutes. Turn dough out onto a lightly floured work surface, and knead a few times to form a ball. Place in a bowl, cover with plastic wrap, and let rise until doubled in volume, 2 to 3 hours. Punch the dough down, cover, and refrigerate at least 6 to 8 hours, or overnight. To make the doughnuts, place dough on a lightly floured work surface and roll 1/2 inch thick. Cut out doughnuts with a small doughnut cutter, place on an unfloured baking sheet, and let rise, uncovered, until doubled in volume, about 1 hour. To make the spiced sugar coating, combine sugar and spices in a bowl; set aside. Heat about 5 inches oil to 350\u00B0F in a heavy pot. Fry doughnuts in hot oil until golden brown all over, a bout 1 minute each side, turning with a slotted spoon. Remove with slotted spoon, and drain on a baking sheet lined with paper towels. Toss in spiced sugar coating while still warm. Makes about 30 doughnuts. To make the caramel corn, put the popcorn and oil in a 2 1/2-quart saucepan with a tight-fitting lid. Place over medium heat and cook until most of the kernels have puffed, 3 to 5 minutes; set aside. Meanwhile, combine the butter, sugar, salt and honey in a heavy-bottomed pot and cook over medium heat, stirring, until the butter is melted and the ingredients are blended, about 10 minutes. Remove from the heat, add the popcorn and stir gently to coat the popcorn with the caramel mixture. Transfer to an oiled sheet pan, spray lightly with vegetable spray, and toss with a spoon until puffed kernels are cooled and separate. Makes about 10 cups of caramel corn.  Click here to read &amp;quot;The Sweet Touch&amp;quot; article. "^^<http://www.w3.org/2001/XMLSchema#string>
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