- 6 tblsp warm water
- 1/4 cup granulated sugar
- 1 1/8 tsp dry yeast
- 6.75 ounces all-purpose flour, divided
- 1/8 tsp salt
- 3 tblsp plain Greek yogurt
- 1 large egg, lightly beaten
- Cooking spray
- 6 cups peanut oil
- 1 1/2 cups powdered sugar
- 2 tblsp maple syrup
- 2 tblsp water
I know what you’re thinking. This post cannot be happening. But it is. And you’re going to want to run home and whip up a batch of these doughnuts. I think one of the most heavenly combinations is syrup and bacon. And obviously bacon makes everything better…especially doughnuts. I’m about to make my mom really proud because I used a bacon that doesn’t have nitrates. Applegate bacon is all-natural and preservative free. Sounds good, right? They make a whole line of all organic and natural meats. I highly recommend them! I’ve also included Greek yogurt into these to make you feel a little less guilty about eating them.
Combine the water, sugar and yeast in a large bowl and stir to combine. Allow the mixture to sit for 5 minutes until the mixture becomes bubbly. In a separate bowl combine 5.63 ounces of flour and the salt. Stir the yogurt and the egg into the yeast mixture and then add in the flour and stir until a ball of dough forms. It will be rather sticky.
Pour the dough out onto a lightly floured surface and kneed until smooth and elastic. Continue to add the remaining flour to prevent the dough from sticking to your hands. Place the ball into a lightly greased bowl, cover and allow to rise for 1 hour.
Punch down the dough and then divide into 36 equal portions, rolling each portion into a ball. Place the balls on a baking sheet, cover with a piece of plastic wrap coated in cooking spray and allow to rise for an additional 30 minutes.
Place the oil into a medium saucepan and clip a candy thermometer to the side. Heat oil to 375°. While the oil is heating, cook the bacon and pat dry, and then crumble. Combine the powdered sugar, syrup and water in a small bowl and set to the side.
When the oil is to temperature, place 5-6 doughnuts into the oil and fry for 2 minutes, until golden brown. Place on a plate lined with paper towel. Repeat with the remaining balls of dough. When you’re finished frying all of the doughnuts, roll them in the powdered sugar mixture and place them on a cooling rack over a baking sheet. Before the glaze hardens, sprinkle each doughnut with a pinch of bacon crumbles. Allow the doughnuts to cool completely before serving. You can store these up to 3 days in an airtight container.
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