Crackling "Donuts" with Honey Foam: A Fatty Animal-Based Dessert

Crackling donuts  Animal-based dessert Honey foam

I revisited an old recipe of mine this morning and couldn’t resist tweaking it for an even better version—sometimes a little nostalgia plus a fresh twist works wonders! This honey-sweetened, animal-based treat is like a fluffy donut made without dairy, grains and nuts. Loaded with rich cracklings and fried in lard, it’s a satiating powerhouse that proves a little goes a long way. Perfect for a primal dessert or a decadent breakfast, these golden morsels pair beautifully with a frothy honey-yolk sauce. Fair warning: their hearty, fattygoodness means a small portion will leave you pleasantly full!

Crackling "Donuts" with Honey Foam

Crackling "donuts" with Honey Foam: A Fatty Animal-Based Dessert

Serves: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Per serving: 330 kcal, 30 g fat, 11 g protein, 3.1 g total carbs

Ingredients

• 1 whole egg

• 30 g pork or beef cracklings (crisp fried fat trimmings—freshly made or store-bought)

• 2 egg whites

• 2 egg yolks (reserved for the sauce)

• 5-6 g highest quality honey (about 1 tsp)

• 2 tbsp lard (for frying—substitute tallow or ghee if preferred)

• Pinch of salt (for the egg whites)

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Method

1. Blend the Base: In a medium bowl, combine the whole egg and cracklings. Use a hand mixer to blend until smooth and thick, about 1–2 minutes. The cracklings should turn into a creamy paste. Let it sit for 5 minutes to settle.

2. Whip the Whites: In a separate clean bowl, whisk the 2 egg whites with a pinch of salt until stiff peaks form. A hand mixer works best here—aim for a glossy, firm texture that stands tall. This fluffiness gives your donuts their lift.

3. Combine Gently: Carefully fold the whipped egg whites into the crackling mixture with a spatula. Use a light hand to keep the batter airy—overmixing will deflate it. You’re aiming for a fluffy yet substantial dough.

4. Fry to Golden Perfection: Heat 2–3 tbsp of lard in a small skillet over medium heat until shimmering. Scoop small portions of the batter (about a teaspoon each) and drop them into the hot lard. Fry for 1–2 minutes per side until golden brown and crisp. Work in batches to avoid crowding, and drain on a paper towel.

Honey Foam Sauce

• Whip the 2 egg yolks with 6 g honey using a hand mixer until light, foamy, and pale—about 2–3 minutes. The result should be a silky, drizzle-worthy topping.

To Serve

Plate your warm Crackling Donuts and spoon the honey foam over top—or serve it on the side for dipping. Enjoy immediately while the contrast of crispy outsides and fluffy insides is at its peak!

Notes

• Cracklings: If you’re making your own, render pork or beef fat and fry the remaining fat pieces until crispy, then drain well. Store-bought works too—just ensure they’re high quality.

• Lard Swap: Tallow or ghee can step in if lard’s unavailable; each adds its own subtle flavor.

• Portion Size: These are rich! Two or three Pandonuts per person should satisfy.

Crackling pandonuts  Animal-based dessert Honey foam

Fry the "donuts" in lard