A perfect blend of sweet and savory, these light and airy yeasted Maple-Bacon Doughnut Twists are just one more reason why everything is better with bacon.
Maple-Bacon Doughnut Twists
Makes 12 twists
Ingredients
- 1 (16-ounce) package thick-cut bacon, chopped
- Doughnuts:
- ½ cup warm water (105° to 110°)
- 4 tablespoons granulated sugar, divided
- 1 (0.25-ounce) package active dry yeast
- 4¼ to 4½ cups unbleached all-purpose flour, divided
- ¾ cup whole milk, room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ¼ cup bread flour
- 1½ teaspoons kosher salt
- Vegetable oil, for frying
- Glaze:
- 3 cups confectioners’ sugar, sifted
- ¾ cup maple syrup
- 3 to 4 tablespoons water
- ¼ teaspoon kosher salt
Instructions
- In a large cast-iron skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving ¼ cup drippings in a heatproof bowl. Let drippings cool. Finely chop bacon; refrigerate in an airtight container.
- For doughnuts: In the bowl of a stand mixer fitted with the paddle attachment, stir together ½ cup warm water, 1 tablespoon granulated sugar, and yeast; let stand until mixture is foamy, about 10 minutes.
- Add 2 cups all-purpose flour, milk, melted butter, eggs, bread flour, salt, reserved ¼ cup bacon drippings, and remaining 3 tablespoons granulated sugar to yeast mixture; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute, stopping to scrape sides of bowl. Add 2 cups all-purpose flour; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute.
- Switch to the dough hook attachment; beat at medium speed just until dough starts to pull away from sides of bowl, 3 to 4 minutes, adding up to remaining ¼ cup all-purpose flour, 1 tablespoon at a time, if needed. (Dough will be soft and slightly sticky but should not seem wet.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour.
- Spray 2 large rimmed baking sheets with cooking spray. Cut 12 (6×4-inch) pieces of parchment paper, and place on prepared pans. Lightly spray parchment with cooking spray.
- Punch down dough; turn out onto a heavily floured surface, and divide into 12 equal portions. Roll each portion into a 12-inch-long rope. For each, roll one side of rope forward and the other side back to create twists with tension (1). Hold each taut end above work surface, allowing center of rope to twist around itself (2). Gently even out shape if needed; pinch ends together to seal (3). Place each twist on a piece of parchment. Spray 2 large pieces of plastic wrap; cover doughnuts, spray side down, and let rise in a warm, draft-free place (75°) until puffed, 40 minutes to 1 hour.
- Meanwhile, in a large cast-iron Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°. Line 2 large rimmed baking sheets with paper towels; top each with a wire rack.
- Working in batches, use parchment paper to gently transfer doughnuts to oil (do not put paper in oil). Fry until golden brown, about 2 minutes per side. Using a fine-mesh strainer or slotted spoon, remove doughnuts, and let drain on prepared racks. Let cool completely.
- For glaze: In a large bowl, whisk together confectioner’s sugar, maple syrup, 3 tablespoons water, and salt until well combined and smooth. Whisk in remaining 1 tablespoon water if a thinner glaze is desired. Dip top of doughnuts halfway into glaze; let excess drip off. Return to racks; sprinkle with chopped bacon. Serve immediately, or let stand until glaze is set, 20 to 30 minutes. Store in an airtight container for up to 2 days.
Notes
KITCHEN TIP[br]The dough can be made through step 5, covered, and refrigerated overnight. Let it come to room temperature before proceeding with step 6.
