Recipe courtesy of Zane Caplansky
Maple-Beef Bacon Doughnuts
- 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.
