Thursday, May 30, 2013


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. Serve immediately!

bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, June 5, 2012

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