We are now in mid-September which means all the fall things have fully arrived. Comfy knit sweaters are taking up space in our closets, Starbucks is pushing their coveted pumpkin spice everything on everyone, and all the fall treats that we love so much are making their once a year comeback. I know there are a couple people out their that can say no to a good slice of pumpkin pie but who can say no to one of my pillowy soft salted maple bacon doughnuts? No one that’s who!
These doughnuts are insanely delicious. The dough that is enriched with milk, eggs, and butter is an absolute joy to work with. With its light as air texture and slightly tacky feel, its the perfect dough to make stamp out a couple of doughnuts. The maple glaze is made with very dark maple for that deep rich coffee flavor and dark amber color. A sprinkle of salt and a splash of vinegar (yes, I said vinegar) gets mixed into the glaze to cut the sweetness, making these doughnuts irresistibly addictive. I kid you not, I ate two doughnuts while taking these photos and I didnt get a sugar rush or get bogged down!
Finally, to make these doughnuts even more irresistible, a strip of crispy but not too crispy bacon gets cut up & sprinkled over top while the glaze is still slowly coating and dripping down the freshly fried doughnuts. Serve these very tempting doughnuts with a cup of hot coffee or tea at your next Sunday breakfast. Wake your family up, invite the neighbors, call your friends over and have a fun fall sunday morning with your friends & family over these drool worthy salted maple bacon brioche doughnuts.
Now that the weather is getting colder, yeast risen doughs are starting to be more forgiving. This brioche dough in the summer can be a little too soft to work with, which is why I decided to give instructions for a 2 day process instead of a 1 day. If you are started to have really cold weather, go ahead and combine the instructions into 1 day. You’ll get your doughnuts faster! If it’s still warm where you are, I suggest going with the 2 day process.
3 Tablespoons Sugar, divided
1 Packet Active Dry Yeast
1 Cup Whole Milk
2 Large Eggs
1 Egg Yolk
1 Tsp Salt
3 1/4 Cups Bread flour plus a bit extra
6 Tablespoon Unsalted Butter, room temperature
Vegetable Oil- for frying
Day 1 Instructions:
In the bowl of a standing mixer add 1 tablespoon of the sugar along with the yeast. Pour in the warm milk and let mixture stand for about 5 minutes, or until the yeast starts to foam. Meanwhile, lightly grease a large bowl and set aside.
Once the yeast has foamed, whisk in the eggs, egg yolks, salt, and remaining 2 tablespoons of sugar into the milk mixture. Then, with the dough hook attached add in 3 1/4 cups flour and begin to mix on medium speed until the dough comes together, and beat for 5 minutes. The dough should begin to pull away from the sides, and become smooth, elastic, and slightly sticky. If the dough seems too sticky to handle, add a few pinches of flour.
With the mixer on, add the 6 tablespoons of butter, 1 piece at a time. Be sure to let each piece of butter get fully incorporated, before adding the next. The butter takes a little time to get mixed in, so don’t worry if that doesn’t happen right away. Once all the butter has been added, keep mixing the dough for another 2 minutes or so, then remove the dough and place into the lightly greased bowl. Cover bowl with a clean kitchen towel and place in a warm, draft free place for about 1 hour, or until it doubles in volume.
Once the dough has doubled in size, punch it down to release the air, and fold it onto itself. Cover the bowl with plastic wrap and place in the refrigerator overnight, or for up to 12 hours.
Day 2 Instructions:
In the morning, remove the dough and allow it to rest for 10-15 minutes before using. On a lightly floured surface roll out the dough until it is about 1/2’’ thick. Use a 3-inch biscuit cutter to cut out your dough rounds and then a 1- inch biscuit cutter for the center. Re-roll scraps once, and cut out as many rounds as you can.
Place the doughnut rounds onto a tray lined with parchment paper and loosely cover with a kitchen towel. Let rise in a warm, draft free space until almost doubled in size, about 30 minutes or so. This time can vary, so just keep a close eye.
Once the rounds have risen, fill a large dutch dutch oven with 3- 4 inches of vegetable oil, and slowly heat until the oil reaches 350F°. It's very important that you keep an eye on this temperature as it can fluctuate quite quickly which can burn your doughnuts. Keep the temperature between 350F°-360F°. If the temperature gets too high, pour some more oil into the pot, this will help reduce the heat quickly.
Working in small batches, fry the dough rounds for about 1 minute on each side for a light golden brown. Remove the doughnuts with a slotted spoon and place on a cooling rack, or on a plate that has been lined with a paper towel. Let the doughnuts cool before glazing them
Salted Dark Maple Glaze
Most times, I can only have one doughnut because of how decadent and sweet they are, but not these. No, these I can pop back 3 maybe even four because of light and lightly sweetened they are. The trick? Well, its the salt and vinegar! It cuts the sweetness and brings out the dark maple flavor instead. If there’s one recipe you need to try.... Its this one. Pour the icing over some doughnuts, some scones, some cookies. Anything that need a nice hit of maple flaovr without the overwhelming taste of sugar.
2 cups of confectioners sugar
3 - 4 tablespoons of dark or very dark maple syrup
Large pinch of salt
Small splash of vinegar (about ⅛ teaspoon)
In a large bowl combine all the ingredients and mix until there are no lumps or clumps. The consistency should be thick enough to coat a spoon well but also drizzle off its excess. Think condensed milk!
Give it a small taste and if you need a little bit more salt or vinegar, add another pinch or splash to balance out the sweetness.
Assembly in The Doughnuts:
Really, this is when the fun begins. Get some kids or some friends and set up a whole table of doughnuts, bacon, icing, and maybe even some googely eyes! Have fun decorating and eating these donuts because no matter what they are going to be scarey delicious!
1 pack of bacon
16 brioche doughnuts
2 cups of maple glaze
Lay your bacon down on a sheet pan and bake in the oven at 375 degrees fahrenheit for 18 - 22 minutes.
Dip your doughnut into the glaze and place onto a sheet pan lined with a wire rack or parchment paper to let the excess glaze drip off.
While the glaze is still wet, place a couple pieces of bacon overtop. Try a doughnut while it's warm because that’s what making homemade doughnuts is all about!
By Alex Chung
Senior Food Editor
@threehungrybellies on Instagram