Maple & Bacon Glazed Doughnut Holes

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From April, Clean Plate Club

Food n' Focus

Everything turns delicious when you add bacon! These delicious little doughnut holes combine the sweet taste of maple syrup and the salty taste of bacon.

36
Doughnuts

Ingredients

6 T warm water
1/4 c granulated sugar
1 1/8 t dry yeast
6 3/4 oz all-purpose flour (1 1/2 cups + 1 1/2 teaspoons, divided)
1/8 t salt
3 T Stonyfield Organic Greek Plain Nonfat Yogurt
1 large egg (lightly beaten)
4 sli Applegate bacon (cooked and crumbled)
cooking spray
6 c peanut oil
1 1/2 c powdered sugar
2 T maple syrup
2 T water
Nutrition Information: 

Preparation:

Step 1

Combine the water, sugar and yeast in a large bowl and stir. Allow the mixture to sit for 5 minutes until the mixture becomes bubbly.

Step 2

In a separate bowl, combine 5.63 ounces (1 1/4 cup + 1 Tablespoon + 1/2 teaspoon) 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.

Step 3

Pour the dough out onto a lightly floured surface and knead 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.

Step 4

Punch down the dough and then divide into 36 equal portions, rolling each portion into a ball. Place the balls on a baking sheet and cover with a piece of plastic wrap coated in cooking spray. Allow to rise for an additional 30 minutes.

Step 5

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.

Step 6

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.

Step 7

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.

Ingredients

6 T warm water
1/4 c granulated sugar
1 1/8 t dry yeast
6 3/4 oz all-purpose flour (1 1/2 cups + 1 1/2 teaspoons, divided)
1/8 t salt
3 T Stonyfield Organic Greek Plain Nonfat Yogurt
1 large egg (lightly beaten)
4 sli Applegate bacon (cooked and crumbled)
cooking spray
6 c peanut oil
1 1/2 c powdered sugar
2 T maple syrup
2 T water
Nutrition Information: 

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