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homemade maple bacon donuts

Maple Bacon Donuts

Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 4 minutes
Total Time 2 hours 4 minutes
Author Ashlee Marie

Ingredients

Donut

  • 6 Tbsp active dry yeast
  • 2 cup whole milk heated to 110 degrees
  • 5+ cup bread flour divided
  • 4 Tbsp granulated sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup butter
  • chopped candied bacon
  • canola oil for frying

Glaze

  • 1 1/2 Cup powdered Sugar
  • 2-4 Tbsp whole milk
  • 2 tsp maple extract

Instructions

Dough

  1. In your mixer, with your paddles, add the yeast, milk and 2 C flour and mix until smooth.
  2. Then let it rest, covered, in a warm spot for 20 mins.
  3. Mix to deflate and switch over to a dough hook.
  4. Add the sugar, salt, vanilla, eggs and egg yolks and mix on low until smooth!
  5. Now you'll start adding the flour, 1/2 cup at a time.
  6. Keep adding flour and mixing on low until the dough pulls away from the sides. It will still be very moist, and a little sticky, but not too much.
  7. Cover the dough and refrigerate for at least 1 hour, up to 12.
  8. Prep some pans by lining them with plastic wrap and spray them down with some no stick spray, like Pam.
  9. Pull the dough out and place on a lightly floured surface. Flour the top and roll out the dough...
  10. For traditional donuts you want to roll it out 1/4 inch thick.
  11. Take a round cutter (I like the 3 1/2 inch, but a 3 inch cutter works well too) and dip it in flour before each cut.
  12. Press the cutter all the way down, the twist a bit, then pull up.
  13. Next brush milk over half of the circles.
  14. Then add some candied bacon.
  15. Then place the other half of the circles on top, press down and pinching the edges around the circle. This will spread out the circles a bit.
  16. Then take the same cutter (or glass) and recut the donut, this will totally seal the edges so you won’t have to worry about the insides coming out when your frying the donuts!
  17. Place the donuts on the plastic wrap, make sure there is space between each one.
  18. Spray some more plastic with pam and cover the donuts, let them proof/rise for 5-20 mins
  19. Start heating 2 inches of oil over medium/high.
  20. You want the oil to be at 360 degrees, for me I maintained 360 between medium and medium/high. It's a little tricky, just keep the thermometer in to keep an eye on it.
  21. Check the dough every 5 mins by pressing a finger into the dough and if it springs back fast it needs more time, springs back slowly and it's ready!
  22. Fry for 1-2 mins on each side. For me 1 1/2 mins on each side was perfect!
  23. Flip to the second side carefully, you don't want to splash hot oil everywhere, I used a wide slotted flipper.
  24. Pull out and let drain on a wire rack over paper towels (I like to do it in a jelly roll pan to keep the grease contained.

Glaze

  1. Mix the powdered sugar, 2 Tbsp milk and the maple extract. Stir with a whisk or fork until smooth, add more milk if the the glaze is too thick 1/2 Tbs at a time.
  2. Press the donut into the glaze, twist, then life and let it drip off. And while the glaze is still warm cover with the candied bacon