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
Directions
For the doughnuts:
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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.
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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.
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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.
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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:
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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.
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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:
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Whisk together the glaze ingredients. Dip the bars into the icing. Immediately sprinkle with the bacon. Allow to set for 15 minutes before serving.
Recipe Notes
If you don't have instant yeast, use active dry yeast and just let it proof with the warm water for 5 minutes, or until frothy, before proceeding.
Doughnut recipe adapted from Hand-Forged Doughnuts
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.
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 I make the doughnut dough in the morning, before work and have the kids get it out of the frig & let it rise in the afternoon?
Would it be better to just make the whole thing the day before?
I work all day, then we are planning on friends over for supper.
I would not change anything about this recipe, except to rename them “LONGJOHN’S. Am from the Midwest where LONGJOHN’S were plentiful with the maple icing. No place on the Gulf Coast makes these to sell. Bless you for this!
Thank you! And oh yes! I’ve seen them called Long Johns a couple times before here in AZ 🙂
I ‘m getting ready to make these maple bacon donuts. But was wondering if you had a recipe for cream filling I know you use powdered sugar an crisco. But don’t know what else an also how much of the ingredients to use . Hope you can help me out. Thanks melissa
I made these donuts yesterday and they were super tasty! However I have a question about the dough. My dough came out super dense and heavy, and the donuts (although they tasted amazing) weren’t at all fluffy and light, they were pretty dense and heavy. So much so that most of the donuts didn’t cook through completely and stayed kind of doughy. Do you know what could have caused this? Thank you!
Sounds like you may have added in too much flour. Did you weigh out the flour? Is it possible too much extra flour was added while rolling out and shaping the dough?
Well, I’ve tried everything I could with what I have, which is basically nothing, as far as utensils and ‘machines’ are concerned. So I guess I would probably get better results if I tried with a bread proofer or something like that… But whenever I try to make anything rise, it simply doesn’t rise as much as it should. Yet, I’ve tested the yeast(s) (I usually use active dry yeast), and it’s always good, so I know it’s not because the yeast’s dead. So I go through all the steps – the rising, the proofing, the kneading – yet when I’m about to put it (‘it’ usually being bread) in the oven, it’s never risen enough. Therefore I always get breads that are always dense. I’ve tried different kneading methods, but none seem to make any difference compared to one another. I’ve baked in high altitude and at sea level, with the adjustments that are required either way, and I always get the same results… I guess at least I’m consistent that way! Anyhow… If you can help me, that would be great!!
These look absolutely amazing, and my brother just would do about anything to eat something that has bacon in it!! So I would to do these for his birthday!! However, I’ve tried some of your doughnuts recipes, and I suck at them. I generally suck at anything that requires yeast, actually… I’ve been trying to get my breads to rise for years, and I just C-A-N-N-O-T make it happen… 🙁 So! Any way this recipe could be adapted otherwise so that it doesn’t require yeast/rising/proofing time? Thanks !!
No, that cannot be done. That would be a completely different recipe! What goes wrong when you attempt yeast breads? I’d be happy to help you troubleshoot!
What would you suggest for alternate to the bourbon in the filling. I want to make these kid friendly for my bacon loving 13 nephew….
You can just leave it out and add in a teaspoon of vanilla extract!
Yes you did kill my diet! I need these in my life!!
you have the most amazing doughnut recipes! dying over here!
Talk about indulgent! Perfect timing for the fair season too 🙂
YES, you totally killed my diet with me just LOOKING at these! But you know what? They look TOTALLY worth it! I’ll be dreaming about these all week long!
DREAMY. I want the filling, and a spoon. Okay no, I want the whole thing.