Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Bourbon Bacon Doughnuts
No ratings yet
Print
Pin
Course:
Dessert
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
3
minutes
minutes
Resting time:
3
hours
hours
Total Time:
13
minutes
minutes
Servings:
10
Ingredients
For the Doughnuts
3
cups
all-purpose flour
divided, plus extra bench flour
1
cup
sugar
2
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
fine salt
2
tablespoon
vegetable shortening
¾
cups
buttermilk
1
large egg
1
large egg yolk
1
tablespoon
bourbon
Canola oil
for frying
For the Glaze
1
cup
confectioners’ sugar
2
tablespoon
bourbon
Bacon
cooked and cut into tiny pieces (a few extra strips from breakfast or burger night will do)
Instructions
Make the Doughnuts
In the bowl of your stand mixer fitted with the paddle attachment, mix 2 cups flour, sugar, baking powder, soda and salt until combined.
Add the shortening and combine.
Add the buttermilk, egg and yolk in to the bowl and mix until smooth.
Add the bourbon and final cup of flour until well mixed.
Remove from stand, cover the bowl with plastic wrap, and refrigerate for 3 to 6 hours.
When ready to fry, turn the dough out onto a well floured clean work surface and press into a circle about ½" thick.
Using a doughnut cutter or a 3 – 4 ” round biscuit cutter and a 1" round cutter, cut out doughnuts.
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).
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.
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.
Transfer carefully to paper towel lined rack and let cool.
Make the Glaze
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.
Dip each doughnut in the glaze and let rest for 5 seconds.
Place on a wire rack and press bacon into glaze to set.
Allow the glaze to set; Serve.
Notes
FoodNetwork.com