Maple-Beef Bacon Doughnuts

Name: Maple-Beef Bacon Doughnuts
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 20 to 24 doughnut holes
Ingredients: 2 cups all-purpose flour, sifted, plus more if needed; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon nutmeg; 1 teaspoon salt; 1/2 cup buttermilk or 3/4 cups milk, plus more if needed; 1/3 cup cooked and minced turkey, beef, pork or chicken bacon; 1/4 cup butter, melted; 1 egg; Oil, for frying; Confectioners' sugar, for dusting; Maple syrup, for drizzling

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Level: Easy
Total: 1 hr

Prep: 20 min
Inactive: 30 min
Cook: 10 min

Yield: 20 to 24 doughnut holes

Level: Easy
Total: 1 hr

Prep: 20 min
Inactive: 30 min
Cook: 10 min

Yield: 20 to 24 doughnut holes

Ingredients

2 cups all-purpose flour, sifted, plus more if needed

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon nutmeg

1 teaspoon salt

1/2 cup buttermilk or 3/4 cups milk, plus more if needed

1/3 cup cooked and minced turkey, beef, pork or chicken bacon

1/4 cup butter, melted

1 egg

Oil, for frying

Confectioners' sugar, for dusting

Maple syrup, for drizzling

Directions

Sift together the flour, sugar, baking powder, nutmeg and salt. Mix together the buttermilk, bacon, butter and egg, and incorporate into the dry ingredients. Stir until smooth; the batter should just hang onto a spoon. If the batter is a bit dry, add a splash of buttermilk. Rest the batter in the refrigerator for 30 minutes before portioning. In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about one-third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
On a floured surface with floured palms, portion out the batter using a teaspoon. Roll the portioned dough into little balls, and then drop the batter into hot oil, turning until dark and golden brown on all sides, a few minutes. Remove and drain. Repeat with the remaining dough.
Smother the doughnuts in powdered sugar and maple syrup, and serve while hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.