Maple Bacon Doughnuts
Maple Bacon Doughnuts
These were one of the doughnuts we did for Fat Tuesday. As you can imagine they came out really good. Easy to make, too.
Maple Bacon Doughnuts
3 c. flour
1 T. baking powder
2 t. cinnamon
1 t. salt
1/2 t. grated ginger
2 eggs
1/2 c. sugar
1/2 c. maple syrup
1/3 c. buttermilk
1/4 c. melted butter
1 c. cooked, crumbled bacon
oil for deep frying
cinnamon sugar
Combine dry ingredients and set aside. In another bowl beat together eggs, sugar and syrup until well mixed. Stir in buttermilk and butter then stir in dry ingredients and bacon. Do not over mix. Chill dough at least a couple of hours before using. Overnight is better. When ready to use, heat oil to 375 degrees. While oil is heating roll dough out, on floured surface, 1/2 inch thick and cut out with a doughnut cutter. Fry several at a time for 1 minute per side. Drain on paper towels. Roll warm doughnuts in cinnamon sugar. Re-roll scraps. You will end up with about 18 doughnuts and 18 doughnut holes.
Tiramisu Doughnuts
Tiramisu Doughnuts
These are always the most popular doughnuts we make on Doughnut Days. I also made a blackberry filling for those who wanted jelly doughnuts. It would not be Fat Tuesday without some jelly doughnuts, too.
Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
2 c. whipping cream
4 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
To fill doughnuts use a pastry bag fitted with a long tube tip for filling. I have these handy plastic syringes which are easy to use. Insert tube tip into doughnut and squeeze gently until doughnut is filled with cream (or jelly). Be careful not to overfill or doughnut will split. Once filled doughnuts can be frosted or topped with a sugar glaze. For the Tiramisu Doughnuts I made a mocha ganache.
Mocha Ganache
2 c. chocolate chips
1 c. whipping cream
1 T. instant coffee powder
Combine all ingredients in a microwave safe dish and heat in microwave for 2 minutes. Stir mixture until smooth and return to microwave if chocolate is not fully melted. Heat in microwave for 30 seconds more at a time, stirring after each time until mixture is smooth. For extra smooth mixture strain before using. Dip the top of the filled doughnuts in ganache.
Filling tool
Filling the doughnuts
