makes about 15 mini donuts
3/4 cup milk
1/4 cup bacon grease, in solid form
2 1/4 teaspoons dry active yeast (1 packet)
1/4 cup warm water
1 large egg, lightly beaten
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
12 ounces of all-purpose flour, plus a little extra if needed
vegetable oil for frying
8 slices of bacon, fried and crumbled
Maple Bacon Icing
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon bacon fat, melted
1 tablespoons milk
1 teaspoon vanilla extract
Maple Bacon Icing: Combine all ingredients together in a bowl and whisk well until a glaze forms.
Donuts: Add milk to a saucepan over medium-low heat and heat until just warm
enough to melt the bacon fat. Place the bacon fat in a small bowl, the
pour the warm milk over top and stir constantly until it’s melted. Set
side to let cool to room temperature.
In the bowl of your electric mixer, add water and yeast. Let sit for about 5 minutes until
foamy, then add in milk and bacon fat combo and turn
the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of
the flour mixture, mixing on low speed until combined. Add the
remaining flour, mixing on medium speed until combined. Remove the
paddle attachment and replace it with the dough hook, then mix on medium
speed for 3-4 minutes until dough pulls away from the bowl.
Remove from the mixer, add to bowl rubbed with vegetable oil,
cover and let rise in a warm place for 1 hour.
Once risen, place dough on a floured workspace and roll until about
3/8 inches thick. Using a biscuit cutter, cut out circles of dough, then using a
small lid or knife, cut out the
center. Place donuts on a baking sheet, cover and let rise in a warm
place for 30 more minutes.
Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3
at a time, frying on each side for about 1 minute, and flipping with a
spider or slotted spoon. Remove and let drain on wire rack placed above a
paper towel. When finished, dip in maple glaze then roll in bacon.
bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, June 5, 2012