Spoiltpig Bacon Doughnuts
Who doesn’t love a doughnut? Filled, ring, glazed, iced, dusted…the possibilities are endless. Of course, being producers of award winning bacon means that we like to add our bacon to any recipe at any given opportunity. Why wouldn’t you? These glazed doughnuts topped with sticky maple syrup and crispy Spoiltpig streaky bacon are just the ticket. The challenge with these sweet treats is trying to restrict yourself to only one. Luckily our recipe makes approx. 10 doughnuts so if you can’t resist going in for seconds there’ll still be room for thirds too…!
What you will need
- 200ml warmed milk (preferably full fat)
- 1 tsp caster sugar
- 3 tsp dried yeast (active)
- 50g Muscovado sugar
- 325g plain flour
- 3 tbsp Trex vegetable fat
- 2 tbsp 100% pure Canadian maple syrup
- 1 tsp salt
- 1 large free range egg
- Vegetable oil for frying
- 250g icing sugar
- 80ml 100% pure Canadian maple syrup
- 10 rashers Spoiltpig Smoked Streaky Bacon
- 50g dark brown sugar
How to prepare
Using a large glass jug, mix together the warmed milk, caster sugar and dried yeast. Set aside for 5 minutes until it achieves a natural froth.
Place all the remaining doughnut ingredients into a large mixing bowl and mix together, using a hand mixer, on a low speed. Very slowly, add the yeast mixture and continue to blend until an obvious dough is formed.
Line another large mixing bowl with the vegetable fat and put the dough gently inside, cover with an oiled sheet of cling film and allow to prove in a warm environment for approx. 40mins or until doubled in size.
During the proving process you can prepare the Spoiltpig bacon. Place the rashers of streaky bacon on a baking tray and cover well with the dark brown sugar. Place under the grill on a medium heat until the bacon is very crispy. Allow to cool fully before crumbling the bacon into small pieces. Set aside.
Lightly flour a large work surface and take the risen dough mixture out of the bowl. Roll the dough so that it’s approx. 1cm thick. Using a round cutter (choice of size is up to you – large doughnuts or small?!), cut out rounds and place onto a baking tray lined with greaseproof paper. Using a smaller round cutter, cut small circles from the centre of the doughnuts. Re-roll the dough to ensure you get maximum number of doughnuts possible. Cover loosely with a light tea towel or kitchen paper and allow to rise for a further 30-40mins in a warm environment.
Meanwhile, using a deep fat fryer (you can use a heavy bottomed pan but make sure it’s very large) heat the vegetable oil until it reaches the optimal temperature of 1750C. In small batches, fry the doughnuts for 2 minutes each side then remove and allow to cool on a tray or plate lined with kitchen roll.
In a separate bowl, mix the maple syrup with the icing sugar, adding tiny amounts of water if you find the mixture becomes too thick. When the doughnuts are fully cooled, dip them into the glaze and then sprinkle with the Spoiltpig crispy bacon. Ideally you’d let them set a while but hey, eat them immediately if the temptation proves too great!
