Description
This recipe for Maple Beef Bacon Doughnuts combines the rich, tender texture of homemade yeast doughnuts with the smoky, sweet crunch of caramelized beef bacon glazed in maple syrup. Perfectly fried to golden perfection and topped with a luscious maple glaze, these doughnuts offer a unique blend of savory and sweet flavors ideal for special brunches or indulgent treats.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups (420g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- 1 cup (240ml) warm whole milk
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 6 tablespoons (85g) unsalted butter, softened
Frying Oil
- 6-8 cups vegetable oil, for deep frying
Glaze Ingredients
- 2 cups (240g) powdered sugar, sifted
- ¼ cup (60ml) pure maple syrup (grade A dark, robust taste preferred)
- 3-4 tablespoons (45-60ml) whole milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Candied Beef Bacon
- 8 ounces (approx. 8-10 slices) beef bacon
- 2 tablespoons light brown sugar, packed
- 1 tablespoon pure maple syrup
- Optional: ¼ teaspoon cayenne pepper
Instructions
- Activate Yeast: In a large bowl, combine 1 cup warm milk, 1 tablespoon granulated sugar, and 2 ¼ teaspoons active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 3 ½ cups all-purpose flour, the remaining granulated sugar, and ½ teaspoon salt to ensure even distribution of ingredients.
- Mix Wet Ingredients: Add 2 large eggs and ½ teaspoon vanilla extract to the foamy yeast mixture. Whisk everything well to combine thoroughly.
- Form Dough: Gradually add the dry flour mixture into the wet yeast mixture, mixing until the dough looks shaggy and begins to come together.
- Add Butter & Knead: Incorporate the 6 tablespoons of softened butter piece by piece into the dough. Knead the dough either with a mixer for 8-10 minutes or by hand for 10-15 minutes until it becomes smooth, elastic, and slightly tacky.
- First Rise: Lightly grease a large bowl and place the dough inside, turning it once to coat all sides with oil. Cover the bowl and let the dough rise in a warm, draft-free spot for 1 to 1 ½ hours, or until it doubles in size.
- Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top to prepare for baking the bacon.
- Arrange Bacon: Lay the 8 ounces of beef bacon slices in a single layer on the wire rack to ensure even cooking.
- Make Glaze & Coat Bacon: In a small bowl, whisk together 2 tablespoons of light brown sugar, 1 tablespoon pure maple syrup, and the optional ¼ teaspoon cayenne pepper. Brush this mixture generously over the bacon slices.
- Bake Bacon: Bake the bacon for 15-25 minutes, watching carefully to prevent burning, until it is deeply golden brown, crispy, and caramelized.
- Cool & Chop Bacon: Transfer the bacon onto fresh parchment paper and allow it to cool completely. Once cool, chop into small, irregular pieces, then set aside for topping.
- Roll & Cut Dough: Gently punch down the risen dough to release excess air. Roll it out on a lightly floured surface to about ½ inch (1.25 cm) thickness. Use a 3-inch cutter to cut doughnuts and a 1-inch cutter for the holes. Reroll scraps as needed to cut additional doughnuts.
- Second Rise: Place the cut doughnuts and holes on individual parchment squares, loosely cover them, and allow to rise for 30-45 minutes until puffed.
- Heat Frying Oil: Pour 6-8 cups of vegetable oil into a large, heavy-bottomed pot. Heat the oil to 350-375°F (175-190°C) using a deep-fry thermometer for accurate temperature control.
- Fry Doughnuts: Carefully lower 2-3 doughnuts into the hot oil (removing the parchment paper first). Fry for 1-2 minutes per side until they become golden brown and puffed, flipping only once.
- Drain Fried Doughnuts: Remove the fried doughnuts using a slotted spoon. Hold them over the pot to drain excess oil, then transfer them to a wire rack set over paper towels. Continue frying remaining doughnuts, adjusting oil temperature between batches as needed.
- Combine Glaze Ingredients: In a medium bowl, combine 2 cups sifted powdered sugar, ¼ cup pure maple syrup, ½ teaspoon vanilla extract, and a pinch of salt.
- Mix Glaze: Add 3 tablespoons of milk or heavy cream to the glaze mixture and whisk vigorously until smooth. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin. Keep the glaze covered to prevent drying.
- Glaze Doughnuts: Dip the top of each slightly warm fried doughnut into the maple glaze, allowing any excess to drip back into the bowl for a neat finish.
- Add Bacon Topping: Immediately place the glazed doughnut on a wire rack and generously sprinkle with the chopped candied beef bacon pieces. The glaze sets quickly, so work swiftly.
- Set & Serve: Repeat the glazing and bacon topping for all doughnuts. Let them sit on the wire rack for 10-15 minutes to allow the glaze to set. Optionally, drizzle extra maple syrup over the doughnuts before serving for added sweetness. Best enjoyed fresh.
Notes
- Using grade A dark, robust maple syrup enhances the depth of flavor in the glaze and bacon coating.
- Ensure the vegetable oil is heated to the correct temperature to prevent greasy or undercooked doughnuts.
- Do not overcrowd the frying pot; fry doughnuts in small batches to maintain oil temperature.
- Be cautious while baking bacon; watch closely toward the end to prevent burning due to the sugar content.
- For ease, prepare the candied bacon ahead of time and store at room temperature once fully cooled and chopped.
- Optional cayenne pepper adds a subtle heat that complements the sweet and smoky flavors but can be omitted for milder taste.
- These doughnuts are best enjoyed fresh the day they are made; however, glazed doughnuts can be stored at room temperature in an airtight container for up to 1 day.
