take a bite...

I think I’m going to start a new category on my blog, Disgustingly fattening…but ohhhh so good! And I think I will begin today!

Yep the Bacon Butterscotch Doughnuts are just that and DEeee-licious! Bacon is very popular now and has been for a few years and people are putting bacon is cookies, cupcakes and just about anything sweet.

In 2009, Mr. Tastebuds found an article on fancy schmancy doughnuts in our local paper and one of the photos was of the Bacon Butterscotch Doughnuts and they really did look good. Apparently these particular doughnuts were a hot commodity in the Chicago area. But at the time, bacon or doughnuts was not on my agenda so I put the news article in my ToDo File. Mr. Tastebuds has not been feeling well lately and I thought these doughnuts might perk him up a bit and they did especially the doughnut holes!

Since I’ve not made doughnuts in a while, I decided to make two different doughnut recipes. The Baked Yeast Doughnuts were very good but more like a brioche bagel and I cut them into regular sized doughnuts with my round, graduated cookie cutters and baked them on a baking sheet. And the second recipe, which I’ve made before, is really the texture of a cupcake so the batter is thin and these I baked in my mini doughnut pan. Both recipes were very good but what wouldn’t be good with a delicious butterscotch glaze and a sprinkling of bacon and maple syrup!

Baked Yeast Doughnuts

2 1/2 cup flour
3/4 cup buttermilk, room temperature
1 packet yeast or 1 oz fresh yeast
1 tsp honey
1 egg
4 TBL butter, room temperature
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Pure Vanilla
1 tsp oil, to oil the proofing bowl

1. In the bowl of your KA mixer add yeast, 1/4 cup buttermilk and honey. Let yeast thoroughly dissolve.
2. In a prep bowl lightly whip the egg.
3. Melt butter in the microwave. Set aside to cool a little bit.
4. With our KA mixer on medium speed, gradually add the flour alternating with the remainder of the buttermilk and lightly whipped egg until thoroughly mixed.
5. Continue mixing on low and add the sugar, butter, vanilla, cinnamon and salt. Dough should form a soft, somewhat sticky ball of dough.
6. Put 1-2 tsp of Oil in the bottom of your largest mixing bowl. Take a paper towel and dip it in the oil and thoroughly oil the sides of the bowl. Put dough ball into bowl and then flip the ball over to make sure that the entire dough ball is covered with oil. Cover the bowl and let rise until at least doubled in size.
7. When dough has doubled, remove dough to a floured pastry cloth and knead until dough forms a soft dough, adding flour as necessary.
8. Roll out dough about 1/2″ thick and cut the doughnut. Remove the doughnut a parchment lined baking sheet and then cut the center hole. DO NOT cut the center hole until the doughnut has been placed on the baking sheet.

9. Continue cutting the doughnuts and placing them on the baking sheet about 2″ a part.
10. Cover and let rise again for about 30-40 minutes.
11. Bake at 350 degrees for about 20 minutes or until doughnut is a light golden brown in color.
12. Remove to a rack and cool thoroughly.

To make the Bacon-Butterscotch Doughnuts:
1. Bake the doughnuts. Make the ButterSCOTCH sauce and Mapled Bacon, recipes below.
2. When the doughnuts have cooled, dip in the ButterSCOTCH sauce. Plate and ladle some sauce over the top, enough to puddle around the doughnut and sprinkle with Mapled Bacon. Serve.

Baked Mini Cake Doughnuts

1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup buttermilk
1/2 tsp Pure Vanilla
1 Egg
4 Tbs butter

Makes about 12 Mini Doughnuts

1. Melt the butter in the microwave. Set aside to cool.
2. In a small bowl slightly beat the egg and add the vanilla and mix in the buttermilk and butter.
3. Sift together the flour, sugar, baking powder and salt and gradually add to the liquids. Batter will be similar to a cake batter.
4. Prepare the mini doughnut pan by greasing each cavity.
5. Using a teaspoon measure, scoop out batter and place, one tsp at a time into each cavity of the mini doughnut pan. Each cavity will hold approximately 5-6 tsp of batter. Fill each cavity until just slightly under the rim.  If you over fill the doughnut will rise to much, fill in the middle hole and instead of a doughnut it will look like a flat cupcake.
7. Bake at 350 degrees for 8-10 minutes or until tester comes out clean. Doughnuts will be very light colored, not browned at all. 

8. While the doughnuts are warm, I find it easiest to run a grapefruit knife with a bent tip around the edge of the doughnut to loosen it and then carefully lift the doughnut out.
9. Place doughnuts on a rack until completely cooled.

ButterSCOTCH Sauce

1/4 cup (4 TBL) butter
3/4 cup brown sugar
1/2 cup of cream
1/2 tsp salt
1 TBL scotch whiskey (You can add more scotch to taste)

1. In a heavy bottomed pan, melt the butter over medium heat and add the sugar.
2. Add the sugar and stir until sugar is completely melted.
3. Whisk in the cream and salt until blended thoroughly blended
4. Lower heat to simmer and cook until sauce thickens.
5. Remove from heat and add the scotch and mix.

Mapled Bacon

5 strips of bacon
Maple Syrup, enough to evenly glaze the bacon

1. Fry the bacon until crispy.
2. Remove to paper towels and drain until completely cooled.
3. Break up bacon into small 1/4″ bits.
4. Place bits in a small bowl and add enough maple syrup to completely coat the bacon.

AllRightsReserved@BigBlackDog

{ 9 comments }