The Maple Bourbon Bacon Doughnut

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

One hell of a doughnut.

This is a variation of the maple bacon doughnut made famous by the Nightwood Café, which is located in the Pilsen neighborhood of Chicago. If you’ve ever had one, you know you’ve experienced something truly wonderful. We thought we’d recreate this amazing treat at home with a little bourbon twist of our own. Be sure to save a tipple of that bourbon to be savored alongside this colossal confection, and pour it over one of our handcrafted whiskey stones to chill without diluting. Enjoy.

Maple Bourbon Bacon Doughnuts

Doughnuts
3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup melted unsalted butter, cooled briefly
1 cup sour cream

Glaze
2 cups powdered sugar
1 tablespoon pure maple syrup
5 tablespoons bourbon

For doughnuts:

Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.

For glaze:

Combine powdered sugar and maple syrup in medium bowl. Add 4 tablespoons bourbon; whisk until smooth. Whisk in additional bourbon, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.

Continue:

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough.

Using 1-inch diameter round cutter, cut out center of each dough round to make doughnuts.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool completely.

Dip doughnuts into glaze and sprinkle with crisped, crumbled bacon bits. Arrange glaze side up, on rack. Let stand at least 30 minutes.

 

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