Tessa’s Recipe Rundown
Taste: I imagine this is what breakfast tastes like in heaven.
Texture: Texture like whoa. The doughnuts are incredibly light and fluffy, the cream is luscious and smooth, the glaze is thick and shattering, and of course the bacon on top adds the perfect crisp bite.
Ease: While there’s no part of this recipe that requires a lot of technique, it does require quite a bit of time, energy, and cleanup. Dedicate a day off to this incredible baking project and just make sure to follow the recipe!
Appearance: I’d question anyone who wouldn’t stop in their tracks at these photos… they’re likely a cyborg. 😉
Pros: Crazy over-the-top twist on an already mouthwatering treat.
Cons: Oh so bad but so good.
Would I make this again? On a special occasion. This is only a once in a while treat!
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Did I just kill your diet with simply the name of this recipe? Maple Bacon Bars with Bourbon Cream Filling… ingredients that are so bad but sooooo good. What about these photos? Can you almost smell the sweet maple and salty bacon? What about that faint sharp bite of bourbon?
You know you love it! These doughnuts are the definition of indulgence and they are SO WORTH it. You could, of course, leave out the bourbon cream filling or omit the bacon on top. But don’t. We all know these aren’t an everyday treat, just from the amount of labor it takes to make these alone makes it a special occasion fare. But the fact that we live in a world where you can make from scratch something so delightful is something to be celebrated and relished. That is exactly what I’m all about, so won’t you join me for a bite of heaven?
Yeast Raised Chocolate Glazed Doughnuts – hands down the best chocolate glaze ever. You’ll love the texture of these delicious doughnuts!
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Maple Bacon Bars with Bourbon Cream Filling
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Ingredients
For the doughnuts:
- 3 tablespoons (yes, tablespoons not teaspoons) instant yeast
- 1 cup very warm (105 degree) water
- 1/2 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 2 teaspoons fine salt
- 1/2 teaspoon baking powder
- 4 cups (18 ounces) bread flour
- 4 tablespoons (2 ounces) unsalted butter
- 3 large egg yolks
- 1/2 teaspoon vanilla
- Peanut oil, for frying
For the filling:
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons heavy cream
- 2 tablespoons bourbon
For the maple glaze:
- 4 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 1/2 teaspoon light corn syrup
- 1/4 teaspoon pure vanilla extract
- 2 teaspoon pure maple extract
- 1/4 cup hot water
- 10 slices bacon, crisp cooked and roughly chopped
Instructions
For the doughnuts:
- In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients until a cohesive dough begins to form. On medium speed, knead until smooth and soft, about 6 minutes.
- Place the dough in an oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.
- Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough into an 11×12″ rectangle. Cut the dough into 12 rectangles about 5×2-inch big. Transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2-inches apart. Cover with a clean kitchen towel and let rise again until doubled, about 30 minutes.
- When the dough is almost done rising, heat at least 2 inches of peanut oil in a large, deep pot with a candy thermometer attached. Heat to 350°F. Carefully transfer 2 to 3 rectangles to the hot oil and fry for about 1 minute, or until golden, then flip and cook for another minute or until golden brown. Remove from the hot oil, allow to drain on paper towels. Test a doughnut to make sure it’s cooked through before repeating with the remaining dough.
For the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar on low speed. Add in the cream and bourbon and increase speed to high. Beat for 3 minutes, or until very well combined and light. Transfer to a pastry bag fitted with a small plain tip.
- Using the tip, poke a small hole in one end of a doughnuts and fill with about 1 tablespoons of the filling each. Repeat with the other end of the doughnuts.
For the glaze:
- Whisk together the glaze ingredients. Dip the bars into the icing. Immediately sprinkle with the bacon. Allow to set for 15 minutes before serving.
Can you make these ahead of time, like a day, and they still taste yummy?
These look amazing! I actually ended up here after getting distracted looking for a glaze for some doughnuts I already made, and now I wish I had made these.
One thing I’m wondering…have you tried using more than 1 TB of cream filling? My pet peeve is doughnuts without plentiful cream; I like it in every bite, bursting out the whole way through. Will they take more than a TB or does it just not fit?
Looking forward to making these.
I’m like you, 1 TBSP is NOT enough. I like donuts ready to explode with the amount of filling I like in mine. Like the saying goes, “Go BIG or go home” 😁
How long can these last filled? If they werent going to be eaten right away would it be better to fill them the day they would be eaten?
can you use real maple syrup I stead of the extract.
To maintain the proper consistency for the maple glaze, we recommend sticking with using maple extract. Bear in mind that extract has a different consistency and stronger flavor than syrup, so if you must substitute, you’ll need to adjust the amount used. Let us know how it goes if you give it a try!