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Bourbon Bacon Doughnuts | Kita Roberts PassTheSushi.com

Bourbon Bacon Doughnuts

Everybody loves doughnuts. Especially when they are soft and just a little drippy. These Bourbon Bacon Doughnuts are exactly that. Soft, crunchy, and oh so good.
4.75 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 minutes
Additional Time: 3 hours
Total Time: 3 hours 13 minutes
Servings: 10 Doughnuts
Calories: 443kcal
Author: Kita Roberts

Ingredients

For the Doughnuts

  • 3 cups all-purpose flour divided, plus extra bench flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 2 tbsp vegetable shortening
  • 3/4 cups buttermilk
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp bourbon
  • Canola oil for frying

For the Glaze

  • 1 cup confectioners’ sugar
  • 2 tbsp 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 1/2" 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

Nutrition

Serving: 1g | Calories: 443kcal | Carbohydrates: 74g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 645mg | Fiber: 1g | Sugar: 32g