Buttermilk Maple Bacon Doughnuts
We couldn’t think of a better Sunday morning brunch with friends than maple bacon doughnuts, but no doughnut shops in our area offer such a delight. Zach thought a little more, and figured that making them from scratch wouldn’t be so hard. Because the dough is fried and not baked, there is no need to let the dough proof or rise, so making these is fairly quick. Of course, you can amend the recipe by not including bacon, but why do that? The sweet/salty combination is hard to beat!
Makes 20 doughnuts
• For the doughnuts:
At least 48 oz. of vegetable shortening (or however much you need to fill a skillet or deep fryer enough to submerge the doughnuts; we used 96 oz.)
3 1/2 cups of all-purpose flour
1 cup of buttermilk
1 cup of vanilla’d sugar
2 large eggs
1/4 cup of butter
2 tsp. of baking powder
1 tsp. of cinnamon
1 tsp. of freshly grated nutmeg
1 tsp. of salt
1/2 tsp. of baking soda
• For the toppings:
8-10 oz. of bacon
1 cup of confectioner’s sugar
1/8 cup of whole milk
1 tsp. of pure maple extract
Prep the bacon by dicing it and cooking the bits in a medium to large saute pan over medium-low heat. Drain and let cool. In a small sauce pan, melt the butter so that it browns just a little; let cool. Line one sheet pan with parchment paper, and another sheet pan with two layers of paper towels. Whisk together the flour, vanilla’d sugar, baking powder, cinnamon, nutmeg, salt, and baking soda in a large bowl. In a medium bowl, whisk and fully combine the buttermilk and eggs. Add the melted, lightly browned, cooled butter to the buttermilk and eggs, and whisk again to combine.
Make a well in the middle of the flour mixture, and pour the liquid mix into the well. Slowly fold the flour into the liquid with a spatula so that a sticky dough is formed. Turn the dough out onto a lightly floured work surface. Sprinkle the dough with a little flour and pat out gently until it is about 1/2″ thick. Cut the dough into approximately 2″x3″ rectangles, and transfer to the parchment-lined sheet pan. Let chill in the refrigerator until the vegetable shortening is ready for frying.
Heat enough vegetable shortening in a deep-sided skillet or deep fryer so that the doughnuts can be fully submerged. The temperature should be 365-370 degrees F. Make the glaze while heating the shortening by whisking together the confectioner’s sugar, whole milk, and maple extract.
Once the shortening is hot and ready, fry no more than 3 doughnuts at a time, allowing at least 1 minute in between adding each one to the fryer because you don’t want to shock the hot shortening at all. Flip over when the bottoms have browned, about 2-3 minutes each side. With a slotted spoon or spider, remove the doughnuts from the fryer and transfer to the towel-lined sheet pan to drain and let cool. Dip the top side in the maple glaze and sprinkle bacon pieces over the glaze. *Tip: If you want a thinner glaze, dip when the doughnuts are hot. If you want a thicker glaze, let cool and then drizzle the glaze.