I’m not one of these wide-eyed, narrow arteried, “bacon makes everything better” optimists. Admittedly, bacon does, in fact, make most things better (notably life), but things like bacon cereal, bacon vodka and chicken fried bacon are all best left, well, uninvented.
I grew up in a bacon loving house, among a bacon-loving people,* and while I usually enjoy bacon in the standard, plated form, I can’t help but think from time to time, “Oooh, bacon on that would be good.” As such, I can relate to the sometimes ill-advised inclination to overdo a good thing (or disguise a bad one**) by adding bacon to it — the line between bacon decency and bac-insanity is so vague, you may not know it when you’ve crossed it.
Such is the case with maple bacon glazed donuts (or doughnuts if you’re dressed in formal wear). Too much? Not for me, apparently. If it’s too much for you, omit the bacon (loser). At the very least, whip up a batch to practice gorging yourself on unlikely sounding foods, because the Fair starts in four weeks(!) and you don’t want to risk under-eating because you weren’t prepared.
Maple Bacon Glazed Donuts
(about a dozen)
Scant 2 cups flour, divided
1/3 cup sugar
1/3 cup milk
1 egg beaten
1 tbsp canola oil
1 tbsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
oil for frying
1. Sift together dry ingredients (setting aside 1/3 cup flour) in a bowl. Add the wet ingredients and stir until a sticky dough forms.
2. Roll dough onto a floured surface and, with floured hands, work the dough until smooth, adding flour a bit at a time, as necessary, to keep it from sticking.
3. Heat oil to about 375 (med high for 10 minutes on my stove). Roll dough to about 1/4″ thickness and cut into doughnut shapes. I used a wine glass and a shot glass to cut the holes. Fry donuts a couple at a time, about 3-4 minutes total. Look for a light golden color (they’ll darken as they cool).
4. Scrape the excess dough together into a ball, roll it 1/4″ thick and cut out more donuts. Repeat as necessary. The last bits, you can either roll like a play dough snake and pinch the ends together to form donuts, or roll into balls for donut holes.
Maple Glaze (with Bacon!):
3/4 cup powdered sugar
1/4 cup maple syrup
3 slices cooked bacon, crumbled
1. In a bowl, stir together powdered sugar and maple syrup until smooth.
2. Dunk the donuts in the glaze, one at a time, and top with bacon crumbles. Eat while warm.
*A motley bunch I refer to as “the Awalts.”
**Like a report card, if there are any kids reading.