My mouth is watering as we speak...these lil treats are so yummy and sinful...I'm a little too in love with bacon.When I say maple, you say bacon? Maple!....yeah. Cheering really works better in person.
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!
servesa hungry mob of kids : )
prep time1 Hr
cook time15 Min
~~~ for the donut: ~~~
hot water, roughly 110 degrees in temperature
1 1/2 c
milk, scalded and cooled
~~~ for the maple bacon (or just maple) frosting ~~~
2 2/3 oz
bacon grease/melted butter
for the maple mousse
pure maple syrup
1 1/2 c
~~~ for the bacon topping ~~~
How To Make
Dissolve yeast in warm water in the bowl of a stand mixer.
Add 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.
Cover and let rise until double, 50-60 minutes.
In the meantime, begin to make the maple mousse.
Bring 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.
Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes.
Place 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.
Whisk 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.
Whip 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.
Return 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.
Cover and let rise until double, 30-40 minutes. At 25 minutes, begin to heat canola oil in high-sided stock pot to 350°.
Cook the bacon topping. Preheat the oven to 400. Line a baking sheet with aluminum foil
Arrange 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.
Measure 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.
When 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.
Take 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.
Dip the doughnuts into the maple bacon glaze and set on rack. Sprinkle glazed donuts with crushed bacon strips.
Enjoy! I know we sure did!
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