Bacon Maple Whisky Donuts
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 1 hour 15 minutes rising time
Cooking time: 15 minutes
Makes around 20 donuts (depending on the size of your cutters)
- 2.5 cups plain flour
- 2.5 teaspoons instant dried yeast
- 3/4 cup lukewarm milk
- 1 egg
- 2 tablespoons maple syrup
- 2 tablespoons melted butter (I used coconut oil)
- 1 teaspoon salt
- oil for deep frying
- 2 rashers streaky bacon
- 1.5 cups icing or confectioner's sugar
- 4 tablespoons maple syrup
- 1 tablespoon whisky
- 1 tablespoon water (approximately)
- You will also need a heart cookie cutter
Step 1 - Place the flour and yeast in the bowl of an electric mixer fitted with a dough hook. Mix for 30 seconds. In a jug, whisk the milk, egg, maple syrup and butter. Set the mixer on the lowest speed and pour the liquids into the flour mixture. Knead until elastic-it should take about 5 minutes or so but test by pinching and pulling the dough.
Step 2 - Meanwhile, fry 2 rashers of streaky bacon in a frying pan until crispy. Drain on absorbent paper and cut into small pieces.
Step 3 - Place in a warm, draught free place for 1 hour or so and allow to triple in size. Punch down and knead in the salt. Allow to rest for 10 minutes, then roll out into a half inch thick rectangle of dough.
Step 4 - Heat a pot with 1-2 inches of oil and allow it to come to 196C/385F. Meanwhile, cut out hearts and place on a floured surface. They will start to rise again.
Step 5 - Fry in batches-I did around four per batch. Don't crowd them in the pot as you don't want the temperature to go down too much. Fry for 2 minutes on each side until golden. Drain on paper towels.
Step 6 - In a food processor blitz the icing sugar until the lumps are gone. Add the maple syrup and whisky. Then add enough water to form a dippable icing. Dip each donut into the icing and dot with bacon pieces.