Maple Bacon Donuts (yummy)
I can't help but hear bacon when someone says maple. It's as if there is maple bacon, and there is bacon. I can use bacon in everything (and I plan to) but maple....bacon. See, I just can't keep them apart!
Featured Pinch Tips Video
- ~~~ for the donut: ~~~
- 1/2 oz
- packages yeast
- 1/4 c
- hot water, roughly 110 degrees in temperature
- 1 1/2 c
- milk, scalded and cooled
- 1/2 c
- 1 tsp
- kosher salt
- 1/3 c
- 5 c
- all-purpose flour
- canola oil
- ~~~ for the maple bacon (or just maple) frosting ~~~
- 2 2/3 oz
- bacon grease/melted butter
- 2 c
- powdered sugar
- 3/4 c
- maple syrup
- for the maple mousse
- 1 c
- pure maple syrup
- 4 large
- egg yolks
- 1 pkg
- unflavored gelatin
- 1 1/2 c
- whipping cream
- ~~~ for the bacon topping ~~~
- 1 lb
1Dissolve yeast in warm water in the bowl of a stand mixer.
2Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl frequently to incorporate. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.
3Cover and let rise until double, 50-60 minutes.
In the meantime, begin to make the maple mousse.
4Bring maple syrup to a boil then remove from heat.
In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed.
5Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes.
6Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatin has completely dissolved.
7Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
8Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
9Return to making the donuts. Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut into solid rounds.
10Cover and let rise until double, 30-40 minutes. At 25 minutes, begin to heat canola oil in high-sided stock pot to 350°.
11Cook the bacon topping. Preheat the oven to 400. Line a baking sheet with aluminum foil
12Arrange bacon slices on the foil and place the baking sheet on the center rack. Cook for 15-20 minutes or until very crisp. When fully crisp, remove slices to a paper towel lined plate to soak up any excess grease.
13Measure off the bacon grease in ounces (for me it was 2 oz) and pour into a thick pot. Add enough butter to make 2 2/3 oz.
14When the vegetable oil is ready, slide doughnuts into hot oil with wide wooden slotted spatula. Fry until golden brown, about 1 minute on each side. Remove carefully from oil and drain well.
Make the maple bacon frosting. Heat butter over low heat until it is melted. Remove from heat. Stir in powdered sugar until smooth. This will take a little arm work! Stir in tablespoons of maple syrup one at a time, until desired consistency. Set aside until ready to glaze. Warm the glaze gently if necessary.
15Take each donut and insert a butter knife into the donut. Carefully cut the inside to loosen any stuck dough and create a pocket. Remove the mousse from the fridge, and put into a piping bag, and pipe into donut. Repeat on all donuts.
16Dip the doughnuts into the maple bacon glaze and set on rack. Sprinkle glazed donuts with crushed bacon strips.
Enjoy! I know we sure did!