Whiskey Glazed Donuts with Candied Bacon Bits

I have been trying my hand at donuts for a while now.. none of the recipes i tried worked out great for me, it might be because of the flour we get, the temperature or maybe I just sucked at making donuts.. But recently i tried Jernej Kitchen‘s recipe and it worked out super! i tweaked it a bit here and there to suit my preferences.. I made Donuts with Whiskey Glaze and topped it with crunchy candied bacon (if you know me then you know i love bacon and booze in my baking!)

Ingredients:

Donuts: (makes about 10 standard donuts + donut holes obviously! )

  • All purpose flour – 180 gm + couple of tablespoons for dusting and rolling the dough
  • Butter – 35gm
  • Eggs – 1
  • Salt – a pinch
  • Sugar – 25gm
  • Water – 190 ml
  • Whiskey – 1 tablespoon
  • Yeast – 5gm (dry yeast)
  • Oil – 750ml – 1 liter (for frying)

Candied Bacon:

  • Bacon strips – 3-4
  • Brown sugar- 50gm
  • Whiskey – 2 tablespoons

Whiskey Glaze:

  • Whiskey – 2-3 tablespoons
  • Confectioners/ icing sugar – 100- 150gm (depending on how thick you want the glaze to be)

OR

Cinnamon sugar :

  • Sugar – 50gm
  • Cinnamon powder -2-3 teaspoons

Method:

Donuts:

Preparing the dough:-

  • In a large bowl, add the yeast and sugar.
  • Heat the water until luke warm and add it to the sugar and yeast in the bowl. Cover the bowl for 10 minutes until the yeast blooms.
  • Add the whiskey and egg to the yeast mixture.
  • Add the flour and the butter and mix thoroughly so  that the butter incorporates completely. The dough has to be smooth and glossy.
  • Cover the dough with a kitchen towel or a cling wrap and let it proof for an hour to two depending on your kitchen temperature or until your dough is doubled.

Shaping and frying the donuts:-

  • On a well floured surface, roll out the dough to about 1/2 inch thick. Dust flour on the donut cutter and cut the donuts. Place these on a parchment sheet and cover it again with cling film for another hour or two.
  • Take a deep frying pan, fill it up with oil and let it heat up. Once the oil is heated, take the donuts carefully so that they are not squished and deflated. Gently drop them in oil and let it fry for 30 -45 seconds each side or until lightly golden brown.
  • Once fried remove from oil and place it on kitchen towel to remove the excess oil.

Cinnamon Sugar donuts:

If you want just the cinnamon sugar coated donuts, just mix the sugar and cinnamon powder in a large bowl and mix well. Drop the donuts and the donut holes and shake the bowl around a bit, so that the cinnamon sugar is coated on the donuts.

Candied Bacon:

  • While the donuts were proofing you can finish this step, Soak the bacon strips in whiskey for 15 minutes.
  • Place aluminium foil on the baking tray, spread the whiskey soaked bacon slices on it.
  • Sprinkle dark brown sugar on the bacon and rub it. Flip the bacon slices and repeat.
  • Bake in the oven at 220 degrees celsius for 15-20 minutes, or until the brown sugar is melted and sticky on the bacon.
  • Once its to your liking take out the bacon and immediately chop it up into small bits, careful so as not to burn your fingertips while chopping or your tongue while sneaking in a few bits.

Whiskey Glaze:

  • In a small bowl, sieve the icing sugar and add whiskey.
  • Whisk until desired consistency. If you want the glaze thicker add more icing sugar or if you want it thinner more whiskey.

Assembling the donuts:

  • Dip the donuts in glaze and let it cool, repeat until the glaze is thick enough on the donuts.
  • Sprinkle some bacon bits on it aaaaaand enjoy!

 

Happy weekend and happy baking

xx

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