Irresistible Bacon and Maple Doughnuts Recipe
Combining the classic American doughnut with the sweet and savory flavors of maple syrup and bacon, this recipe offers an indulgent treat perfect for breakfast or brunch. The soft, fluffy doughnuts are fried to golden perfection, dipped in a rich maple glaze, and topped with crispy bacon. A perfect balance of sweet and salty, these doughnuts are sure to become a favorite.
Equipment
- Freestanding electric mixer with dough hook
- Mixing bowls
- Doughnut cutter (5cm and 1cm)
- Baking parchment
- Cling film
- Deep-fat fryer or deep saucepan
- slotted spoon
- Cooling rack
Ingredients
- For the Doughnuts:
- 20 g fresh yeast or 10g dried yeast
- 70 ml whole milk
- 5 medium eggs
- 500 g strong white flour
- 10 g salt
- 60 g caster sugar
- 260 g soft unsalted butter
- 1 litre vegetable oil for frying
- For the Icing:
- 260 g icing sugar
- 90 ml maple syrup
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- To Finish:
- 200 g streaky bacon grilled until crispy
Instructions
- Place the yeast in a small bowl.
- Warm the milk to 37°C (blood heat) and pour it over the yeast, stirring until dissolved.
- Mix in the eggs.
- Sift the flour, salt, and sugar into the bowl of a freestanding electric mixer fitted with a dough hook.
- Gradually add the wet ingredients, mixing on low speed.
- Increase the speed slightly until the ingredients bind together.
- Mix on medium speed for 3–4 minutes until a soft dough forms.
- Gradually add the softened butter, mixing on low speed.
- Ensure each addition is fully incorporated before adding more.
- This process should take 15–20 minutes, resulting in a soft, silky, and shiny dough that pulls away from the sides of the bowl.
- Transfer the dough to a large oiled bowl, cover tightly with cling film, and refrigerate for at least 4 hours or overnight for best results.
- The next day, roll out the dough on a floured surface to 1.
- 2cm thick.
- Use a 5cm cutter to cut out rounds, then use a 1cm cutter to remove the centers, forming rings.
- Place the rings and centers on a baking tray lined with parchment, cover loosely with lightly oiled cling film, and leave in a warm place until doubled in size.
- To make the icing, sift the icing sugar into a bowl and, using an electric mixer, slowly beat in the maple syrup, milk, and vanilla extract until smooth.
- Keep covered.
- Grill the bacon until very crisp, then set aside.
- Heat the oil to 180°C in a deep-fat fryer or deep saucepan.
- Fry the doughnuts in batches, 2-3 at a time, for 2-3 minutes on each side until golden.
- Drain on kitchen paper.
- Fry the doughnut centers in two batches.
- Dip the warm doughnuts in the glaze, lift them out with a slotted spoon, and place on a cooling rack.
- Repeat until all doughnuts and centers are glazed.
- Top each doughnut with half a rasher of bacon and place the doughnut center on top.
Notes / Tips / Wine Advice:
Pair with a crisp and slightly sweet sparkling wine, such as a Prosecco, to complement the sweet and salty flavors.
Nutritional Information
Calories: 430 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 24 g | Fiber: 2 g | Sugar: 25 g | Salt: 1.2 mg
