Instructions

Make the Doughnuts

1. In the bowl of your stand mixer fitted with the paddle attachment, mix 2 cups flour, sugar, baking powder, soda and salt until combined. 
2. Add the shortening and combine. 
3. Add the buttermilk, egg and yolk in to the bowl and mix until smooth. 
4. Add the bourbon and final cup of flour until well mixed. 
5. Remove from stand, cover the bowl with plastic wrap, and refrigerate for 3 to 6 hours.
6. When ready to fry, turn the dough out onto a well floured clean work surface and press into a circle about 1/2" thick. 
7. Using a doughnut cutter or a 3 – 4 ” round biscuit cutter and a 1" round cutter, cut out doughnuts. 
8. Re-roll (and re-flour surface) as needed until the last doughnut has been cut (and even then you can fry the scraps. Who’s judging? Not me).
9. Heat oil to 350 degrees in a pot with high sides or in a fryer and arrange paper towels on a wire rack near by to drain. 
10. When the oil is hot, work in small batches to fry all of the doughnuts and doughnut holes, 2 to 3 minutes a side until golden. 
11. Transfer carefully to paper towel lined rack and let cool.

Make the Glaze

1. Whisk the confectioners sugar and bourbon together in a bowl to form a thick glaze. Add a dash of milk if needed to thin it out. 
2. Dip each doughnut in the glaze and let rest for 5 seconds. 
3. Place on a wire rack and press bacon into glaze to set. 
4. Allow the glaze to set; Serve.