Just last week I made my first attempt ever at making doughnuts, and I have to say I bloody nailed it. They were soft as clouds inside, and were almost good enough to rival those pillowy pieces of heavenly goodness at Krispie Kreme. I glazed these goodies with pieces of crispy bacon and pecan nuts. It was a match made in heaven and they were quite the delight. I’m already thinking of wild and wonderful ways to put these two together again, and thinking of new flavours. The doughnuts aren’t really too taxing in terms of skill, just a little on the time, but come on, it’s cold outside, it’s not like you have anything better to do whilst your sat at home watching the telly.
2 & 3/4 of a cup of all purpose flour
4 tablespoons of white sugar
3 tablespoons of butter
1/2 a teaspoon salt
1/2 a cup of milk
2 teaspoons of instant yeast (7g packet)
1/2 a cup of tangzhong
1/3 cup of flour
1 cup of water
1 cup powder sugar
1 teaspoon of vanilla extract
2-6 tablespoons of water
5 slices of hickory smoked bacon (Costco)
A handful of pecans (i-Herb)
1. To make then tangzhong put the water and flour in saucepan and whisk together over a low heat. As soon as it comes together and starts to swirl like a roux you can take it off the heat. Allow to cool before adding to the dough. You will only need half the Tangzhong for this recipe so you can store the other half in the fridge for up to three days. It really makes a difference to your bread by making it soft and springy.
2. To make the dough put all the ingredients in a bowl and mix until it comes together, then knead the dough for about 8 minutes. It’s probably easier if you do this with a dough hook if you have one. Once you have kneaded the dough, leave to rest in a covered bowl for 1 hour in a warm place
3. Once the dough has doubled in size, roll it out on a floured surface until it is between a 1/4 and 1/2 an inch thick. Then cut your doughnuts. I didn’t have a proper doughnut cutter so I used a cup, and the fat end of a frosting nozzle to cut the holes. Try and be careful when you cut the doughnuts as you want to get as many as possible. You can probably only re-roll it out once before they start to look a bit weird. Though with the extra dough you can just make lots of doughnut holes, which are equally scrummy.
4. Carefully place your doughnuts on to a piece of baking paper, making sure they don’t touch. Loosely cover and allow to rise for another hour in a warm place. As you can see from the picture below they should puff up and rise again nicely.
5. Heat your oil to about 185 degrees Celsius, the usual deep frying temperature. If the oil is too hot they will cool too quickly, and if it’s too low they may be soggy. Practice with a few of the holes first if you don’t have a thermometer. They should take between 30-45 seconds on each side, so be sure to watch them as they don’t take long at all. Once they are golden brown in color remove and leave to cool on a rack.
6. To make the topping, cook your bacon until it’s nice and crispy then blot with kitchen paper to remove excess fat. When it’s cooled break into shards. Then smash your pecans until they are in pieces. Mix together and set aside.
7. To make the glaze, mix together the powder sugar with with vanilla extract then add the water a spoonful at a time until you reach your desired consistency. It’s really up to you, how thick you like it. But I personally think thicker is better. When it’s ready dip your doughnuts into it then sprinkle on the bacon and pecan topping. Et Voilà, bacon doughnuts y’all!