|Homemade Bacon-Bourbon-Maple Glazed Doughnuts|
|Look at all that BACON|
For the Homemade Doughnuts:
1C + 2T Whole Milk, Warm
1 Package of Active Dry Yeast
2 Whole Large eggs, Beaten
1 Stick + 2T Unsalted Butter, Browned & Cooled
4C AP Flour
1Q Canola, For Frying
Prepared Bourbon-Maple Glaze
For the Bourbon-Maple Syrup:
1C Pure Maple Syrup (good quality & high grade)
For the Bourbon-Maple Glaze:
1lb Confectioners’ Sugar, Sifted
¾ Stick of Unsalted Butter, Melted (or you can use bacon fat)
¾C Homemade Bourbon Maple Syrup
Milk, For Thinning (if it seems too thick)
Crispy Bacon, Crumbled (for the topping)
Directions:1. To Make the Dough: Make sure the milk is nice and warm, but not overly hot. Add sugar to milk. Stir to dissolve. Add yeast into a small bowl. Pour milk/sugar mixture over yeast. Stir gently, and then let it sit for 10 minutes. Melt butter in a separate bowl. Stir to finish melting, and then let butter cool so it won’t be overly hot when adding it to the eggs. Add beaten eggs to the melted butter, stirring constantly to make sure the butter’s not too hot for the eggs. Add the egg/butter mixture to the bowl of an electric mixer fitted with a dough hook. With the mixer on medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combine. With the mixer still going, add ½C increments of the flour until it is all gone. Stop the mixer, scrape the bowl, and then turn the mixer on the same speed for 5 minutes. After 5 minutes, stop the mixer and scrape the bottom of the mixer. Turn on the mixer for 30 seconds. Turn off the mixer off and let the dough sit, undisturbed, for 10 minutes. After 10 minutes, transfer the dough to a lightly oiled bowl. Toss the dough to coat, then cover with plastic wrap and place straight in the fridge. Refrigerate for at least 8 hours, or overnight.
2. To Make the Doughnuts: Remove the bowl from the fridge and turn out the dough onto a lightly floured surface. Roll out to ¼inch thickness. Using a 3inch cutter, cut as many rounds as you can, then roll out the remaining dough and once again cut as many as you can (repeat until you can’t anymore). Cut holes out of each round using a 1-½inch cutter. Cover with a large tea towel and place in a warm place in your kitchen. Allow the doughnuts to rise undisturbed for at least one hour. They should be visibly puffier and appear to be airy.
3. To Fry the Doughnuts: Heat the canola oil in your deep fryer to 375 degrees. One to two doughnuts at a time gently grab the doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. Remove the doughnut from the oil with a slotted spoon, allowing all the oil to drip off. Place the doughnut immediately on paper towels, for about 5 seconds, and then flip it. Allow the doughnuts to cool slightly.
4. To Make the Bourbon-Maple Syrup: Heat the maple syrup over low heat in a medium saucepan. Add the bourbon and simmer for 10-15 minutes or until the bourbon infuses the syrup and it thickens slightly. Set it aside while you make the glaze.
5. To Make the Bourbon-Maple Glaze: Place the sifted confectioners’ sugar and salt in a bowl and beat in the melted butter along with vanilla. Slowly mix in the bourbon-maple syrup (and a little milk if it’s too thick). Once all of the ingredients are incorporated, briefly beat over high speed to remove any lumps. Immediately glaze the doughnuts, by dipping each doughnut into the glaze until submerged. Remove from the glaze, and then turn right side up on a cooling rack over a cookie sheet (to catch extra glaze). Top the glazed doughnuts with a thick coating of crumbled bacon.
6. Serve and enjoy!