DONUTS TWO WAYS: MAPLE GLAZED WITH BACON AND CHOCOLATE GLAZED WITH PECANS
Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Donuts
1cmilk
1tspsugar
2 ¼tspyeast
Pinchof salt
4 1/2 c flour
¼csugar
6tbspbutter
2eggs
1tspvanilla
Vegetable oil for frying
For the Maple Glaze
1cpowdered sugar
¼cmaple syrup
Pinchof salt
4-5strips crisp baconchopped
For the Chocolate Glaze
6ozsemi-sweet chocolate
6tbspheavy cream
1tbspbutter
1tbspcorn syrup
¼cchopped pecans
Instructions
Make the donuts
Heat milk to lukewarm. Stir in 1 teaspoon of sugar to dissolve and sprinkle the yeast over the top. Let sit for 5-10 minutes until frothy.
Using the paddle attachment of your stand mixer, stir together ¼ cup of sugar, the butter (melted), eggs and vanilla. Add the yeast mixture and mix it to combine. Add the flour and salt and beat it together until it forms a ragged dough.
Change to the dough hook and knead for five minutes until a smooth and elastic dough has formed. You may need to add flour 1 teaspoon at a time until it pulls away from the sides of the bowl.
Roll the dough into a ball and place in a large, greased, bowl. Roll the dough over once to give it a slight covering of oil then cover and leave to rise for an hour or so until doubled.
Push down on the dough and remove it from the bowl. Roll it out on a floured board until it is a large rectangle about ½” thick. Cut donuts and holes and place on a parchment lined baking sheet. Gather together any remaining dough, roll it out and repeat. Let the donuts rise, covered, in a warm place until they are puffed up.
Heat about 2” of vegetable oil to 350 in a large Dutch oven.
While the oil is heating, prepare the glazes.
Cook the donuts in small batches until golden brown on each side. Remove and set aside on a paper towel to drain.
When all of the donuts are cooked, dip each donut into the glaze of your choice and sprinkle on the toppings. Put the donuts on a wire rack and allow the glaze to set.
For the Maple Glaze
Stir the maple syrup into the powdered sugar along with a pinch of salt. If it is very thick, thin it with some water (1 teaspoon at a time) until it has reached a slightly runny consistency.
For the Chocolate Glaze
Put the chocolate, butter, and corn syrup in a heat proof bowl. Bring the cream and salt to a simmer and pour it over the chocolate. Stir until the butter and chocolate have melted and it is thick and shiny. If necessary, place the bowl in the microwave for 10 second bursts to help the chocolate melt.
Recipe Notes
The donuts are best eaten the day you make them but will keep in an airtight container for a day or two.