Bacon Egg And Cheese Donuts Recipe By Tasty

50-MINUTE DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Arrange the bacon in a single layer on a baking sheet. Bake for 12-15 minutes, until crisp. Remove from the oven and let cool.
• Make the donuts: In a medium bowl, sift together cake flour, baking soda, baking powder, and salt.
• In a liquid measuring cup, whisk together the milk and vanilla.
• In a large bowl, cream together the granulated sugar, butter, and vegetable oil with an electric hand mixer until pale and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the eggs until well combined, then scrape down the sides of the bowl again.
• Add about ⅓ of the dry ingredients to the butter mixture and stir until just incorporated. Add ½ of the milk mixture and stir until combined. Continue alternating between the dry ingredients and milk mixture until the batter comes together. Do not overmix.
• Let the batter rest for 15 minutes.
• Once the bacon has cooled, chop into small pieces.
• Reduce the oven temperature to 325°F (160°C). Liberally spray 2 6-cavity donut pans with nonstick spray.
• Sprinkle ¾ of the chopped bacon into the donut molds.
• Pour the batter into the molds, filling each about ¾ of the way full to leave some room for them to rise.
• Bake the donutes for 15-20 minutes, until golden brown and cooked through. Immediately turn out of the molds onto a wire rack and let cool completely.
• While donuts are baking, make the glaze: In a small bowl, whisk together the powdered sugar, milk, maple syrup, and salt until smooth and creamy. Add more milk as needed.
• Once the donuts have cooled, dip the tops in the glaze, then return to the rack to let any excess glaze drip off. While the glaze is still wet, sprinkle the tops of the donuts with the turbinado sugar and reserved chopped bacon.
• Enjoy!

BACON AND EGG DOUGHNUTS

Steps:

• Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes.
• Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour.
• Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Remove dough from refrigerator and stir in bacon pieces.
• Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly.
• Serve hot, drizzled with maple syrup and topped with bacon pieces.