This is just pure happiness for breakfast or lunch at its very best!
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Happy National Donut Day to all and to all a great day! Every great day includes a donut in my opinion. What about you? Don’t they make you wanna dance, dance, dance? Well, they certainly have that effect on me! I love a good donut…daily! Did I just confess? Yep! They help the world go ’round in my opinion. Especially the iced variations! Ummm boy! I honestly drool a little every time I look at that pic to the left featuring a bacon and maple glazed donut. WAIT! What! Yep! Bacon and Maple Glazed Donuts! This is insane you may say? Just like my Salted Caramel and Chicken Waffles, these make perfect sense. The sweet and salty combo is still on trend so if you’ve had bacon with your pancakes, you can’t turn your nose up to this one. The flavor combo is virtually the same all wrapped up in one crispy, light donut! Score for breakfast on the go!!!!! Yummm!!! I’ve always wanted to create homemade donuts but the idea of working with yeast seemed a bit daunting. However, they were a cinch to make! My trusty friend, Ree (Yep!…first name basis for all of the friends in my head 🙂 .) over at www.pioneerwoman.com explained it step by step. Easy breezy!! So with that, It’s Time To Make The Donuts!!
Let’s make the dough by adding 1 cup plus 2 T. of whole milk to a saucepan fitted with a thermometer. Warm the milk over low heat to 120-130 degrees. Add 1/4 cups of granulated sugar to the milk and stir to make sure it dissolves. Ok, now the daunting part! Wait! Read 2 Timothy 1:7…now gather yourself…ok, we’re goin’ in! Add 1 envelope of instant yeast to a small bowl and pour the milk mixture over it, stir ever so gently to combine and then forget about it for 10 minutes. That wasn’t so hard now was it? Now measure out 4 cups of all purpose flour, add 1/2 tsp. of kosher salt and stir to combine. Set aside. Ok, now let’s melt 1 and 1/4 stick of unsalted butter, cut into tablespoons over very low heat until just about melted; remove from the heat and continue stirring until completely melted. Beat 2 eggs and pour into the melted butter. Be sure that butter is not too hot as we don’t want scrambled eggs here. We’re making donuts, remember? Now let’s add this butter mixture to an electric stand mixer fitted with a dough hook. So that’s what’s that strange looking object that came with my mixer almost 4 years ago is called! A dough hook! Turn your mixer to a medium-low speed.
Now back to your yeast. OMG! It’s alive!! Your yeast should have just about doubled in size and should appear really foamy. Pour this living breathing concoction into your butter mixture and allow it to mix until completely combined. Now add all of the flour mixture in 1/2 cup increments to the party. Stop the party by turning off the mixer and scrape the bowl down. Start it up again at the same speed for 9 minutes. After 9 minutes, stop the party again and poke the dough. If it springs back, it’s ready! 🙂 If not, keep kneading for a couple more minutes. Turn off your mixer and let the dough nap for about 1o minutes. Now transfer your dough to a bowl that has been lightly oiled and toss it around to moisturize. 🙂 Cover the bowl with a sheet of plastic wrap and place it in your fridge overnight.
Good Morning! It’s Time To Make The Donuts (Part 2). Lightly flour your counter, get that dough out of the fridge and place it on the floured counter. Take a rolling pin and roll the dough from the center outward on all sides until about 1/4 inch thick. Take a 3 inch donut cutter, cut out as many donuts as possible and place on a baking sheet lined with a Silpat . Now re-knead the dough and repeat until all of the dough has been cut. Cover your doughnuts with a tea towel and place in a warm spot in your kitchen. Feel free to heat up your oven; turn it off, then place your covered baking sheets on top. Let’s forget about them for 1 hour and maybe 15 additional minutes. This is called proofing. Let them rise! Ok. It’s bacon and maple glaze time! Oh my! The best part in my opinion! Unless you’re going to eat all of the donuts immediately, we’re going to just make enough glaze and bacon to coat one sheet pan of donuts. We’ll freeze the rest for later! Fry up 4 thick cut slices of bacon until crisp; drain on a paper towel and then chop into small bits. Did I mention my obsession with bacon? Anyone who knows me, knows that whenever I can find a place to use it, I DO! I have a couple signs in my kitchen and one of them states, “When in doubt add bacon”. I believe this wholeheartedly. 🙂 Not just any bacon though, it MUST be thick cut in my opinion. This is definitely how it was meant to be enjoyed. 🙂 I’ll get off my soapbox for now. 🙂 Now let’s combine 1 and 1/2 cups of powdered sugar with 1/4 tsp. of kosher salt, 1/2 cup of pure maple syrup and 1/4-1/2 tsp. of maple extract (depending on your taste buds) in a small bowl. Whisk it up until its completely smooth and ready for dipping.
Let’s fry these babies up now! Heat up vegetable shortening in a large pot, yes shortening until it reaches 375 degrees; not oil. You don’t want a greasy donut, right? Keep a thermometer in the pot to ensure that your oil doesn’t get too hot while frying. Extremely important! Now depending on the size of your pot, place 2-3 proofed donuts into the hot shortening and fry on one side for 1 minute and flip to the other side for another minute with a wooden skewer stick. Donut holes should only take about 30 seconds on each side. Be sure your monitoring your temperature as you fry. Keep it right around 375 degrees. Remove your beautifully fried donuts and place them on a paper towel to quickly drain them on both sides and place onto a cooling rack. Repeat until all of your donuts are done. Quickly dip your donuts into the glaze and then sprinkle them with the chopped bacon. Serve immediately. Don’t forget your coffee for a match made in heaven! Say Grace and enjoy! Note: After proofing, freeze any donuts that you won’t make immediately until next time. Tomorrow, maybe? 🙂 Or whenever you’re ready! Freeze the proofed donuts in a single layer until they become solid disks. Wrap each donut in a double layer of plastic wrap and put them in a freezer bag until the mood hits you for a freshly fried donut. 🙂 Be sure to defrost completely before frying.
Bacon and Maple Glazed Donuts
Ingredients
- 1 cup + 2 T. whole milk
- 1/4 cups granulated sugar
- 1 envelope instant yeast
- 4 cups all purpose flour
- 1/2 tsp. kosher salt
- 1 and 1/4 stick unsalted butter cut
- 2 eggs
- 1 tsp. vegetable oil
- 4 bacon slices thick cut
- 1 and 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/2 cup pure maple syrup
- 1/4-1/2 tsp. maple extract
- 48 oz. vegetable shortening
Instructions
- Add whole milk to a saucepan fitted with a thermometer. Warm the milk over low heat to 120-130 degrees.
- Add sugar to the milk and stir to make sure it dissolves.
- Add 1 envelope of instant yeast to a small bowl and pour the milk mixture over it, stir gently to combine and then let it rest.
- Add all purpose flour and kosher salt; stir to combine. Set aside.
- Melt butter over very low heat until just about melted; remove from the heat and continue stirring until completely melted.
- Beat eggs and pour into the melted butter. Be sure that butter is not too hot as we don't want scrambled eggs here. Pour into an electric mixer fitted with a dough hook and turn to medium-low speed
- Pour the yeast mixture into your butter mixture and allow it to mix until completely combined. Add the flour mixture in 1/2 cup increments to the mixer.
- Turning off the mixer and scrape the bowl down. Start it up again at the same speed for 9 minutes. After 9 minutes, stop the mixer again and poke the dough. If it springs back, it's ready! 🙂 If not, keep kneading for a couple more minutes.
- Turn off your mixer and let the dough rest for about 10 minutes.
- Transfer the dough to a bowl that has been lightly vegetable oiled and toss it around to coat. Cover the bowl with a sheet of plastic wrap and place it in your fridge overnight.
- Lightly flour your counter, remove the dough from the fridge and place it on the floured counter. Take a rolling pin and roll the dough from the center outward on all sides until about 1/4 inch thick.
- Take a 3 inch donut cutter, cut out as many donuts as possible and place on a baking sheet lined with a Silpat .
- Re-knead the dough by hand and repeat until all of the dough has been cut.
- Cover your doughnuts with a tea towel and place in a warm spot in your kitchen. Feel free to heat up your oven; turn it off, then place your covered baking sheets on top. Let's forget about them for 1 hour and maybe 15 additional minutes.
- Fry bacon until crisp; drain on a paper towel and then chop into small bits.
- Combine powdered sugar with 1/4 tsp. kosher salt, maple syrup and 1/4-1/2 tsp. of maple extract (depending on your taste buds) in a small bowl.
- Whisk it up until its completely smooth and ready for dipping.
- Heat up vegetable shortening in a large pot
- Keep a thermometer in the pot to ensure that your oil doesn't get too hot while frying.
- Place 2-3 proofed donuts into the hot shortening and fry on one side for 1 minute and flip to the other side for another minute with a wooden skewer stick. Donut holes will only take about 30 seconds on each side. Be sure your monitoring your temperature as you fry. Keep it right around 375 degrees.
- Remove the donuts and place them on a paper towel to quickly drain them on both sides and place onto a cooling rack. Repeat until all of your donuts are done.
- Dip your donuts into the glaze and then sprinkle them with the chopped bacon. Serve immediately. Say Grace and enjoy!
- Note: After proofing, freeze any donuts that you won't make immediately until next time. Freeze the proofed donuts in a single layer until they become solid disks. Wrap each donut in a double layer of plastic wrap and put them in a freezer bag until ready to make. Be sure to defrost completely before frying.
Donut recipe adapted from Ree Drummond
Bobbi @ Bobbi's Kozy Kitchen says
OhhEmmGeeee YES!!! WHy do I not have a couple of these little beauties with my tea right now?!! Shared on my FB page 🙂
Felesha says
How sweet of you?! Thanks Bobbi!! 🙂
Sarah says
Wow I bet these are so good! I still haven’t tried making my own donuts, it intimidates me, but I really love the flavor combo you came up with!
Felesha says
Thanks Sarah! It’s certainly simpler than we both thought!! 🙂
Monique says
Bacon + Maple is always such a winning combo. Weird when you first try it and then you realise how fab it is!
Felesha says
SO FAB!!! Thanks Monique!! 🙂
Annemarie @ justalittlebitofbacon says
Yum! Bacon does make everything better. 🙂 These look really tasty, and donuts are fun to make once you get used to the idea of all hot oil.
Felesha says
Such fun!! Thanks Annemarie! 🙂
Gloria @ Homemade & Yummy says
Like always your food is so divine. I know I would be eating more than one of these at a time!!
Felesha says
Thanks Chef G! That’s a given for me too!! 🙂