Saturday, June 16, 2012


serves twelve

3/4 cups milk
2 large eggs
5 tablespoons melted butter, unsalted
1 teaspoon Kosher salt
1/2 cup granulated sugar
3 1/4 cups all-purpose flour
4 teaspoons active dry yeast
canola oil for frying

Maple Bourbon Glaze:
2 cups powdered sugar
maple syrup
Maker's Mark bourbon
splash of heavy cream
1 package applewood-smoked bacon, baked, finely chopped/crumbled
Place ingredients in bread machine according to manufacturer and set to dough setting. When cycle is done, remove dough, punch down and let rest 10 minutes. On lightly floured surface, roll out dough to 1/2-inch thick. Cut with floured doughnut cutter. Place on lightly floured board, cover and let rise about 1 hour or until very light. In the meantime make the glaze: Combine the powdered sugar, and enough maple syrup to make a thick paste in a mixing bowl. Mix well and add just enough cream until glaze is the consistency you desire. Add bourbon to taste. Fry dough in preheated 375°F (190°C) oil, a few at a time, about 2 minutes, each side. Drain on paper towel. Dip one side of each doughnut into the glaze and place on baking sheet. Sprinkle a little bacon on each doughnut.
bacon recipe courtesy of: Luisa Ormonde, Luisa's Catering, San Carlos, California | for Group Recipes