Sunday, February 12

Maple Bacon Bars














Maple Bacon Bars
These donuts are light and airy, topped with a pure maple syrup glaze, and a crispy strip of bacon.

Ingredients:
1/2 cup whole milk
1/4 cup water
1/3 cup maple syrup
3 tbs room temperature unsalted butter
1 1/2 tsp kosher salt
1 package Red Star Platinum Yeast (or other quick rise yeast)
2 tbs warm water (for yeast)
1 tbs granulated sugar (for yeast)
About 3 cups of bread flour (all purpose flour works too)
Vegetable Oil for frying (at least 4 cups)

1 pound of bacon, fried

For the glaze:
1 1/2-2 cups powdered sugar
1/4 cup maple syrup
pinch of salt


Directions:

In a small bowl add yeast, with 2 tbs warm water, 1 tbs granulated sugar, give it a quick stir and set aside and wait for the yeast to start to foam and rise. About 3-5 minutes.

Meanwhile, add milk, 1/4 cup water, 1/3 cup maple syrup, butter and salt together in a sauce pan, heat until the butter melts and the mixture reaches 90 degrees.

Add mixture into a mixing bowl and mix in one cup of flour until a thick batter has formed. Add in yeast mixture and the remaining flour 1/2 cup at a time.

When the dough comes together and is only slightly sticky pour it out on to a well floured surface. Knead for about 6-8 minutes (add in more flour as need) or until the dough is elastic, when you pinch a piece, it should pull back.

Place dough in a greased bowl, cover with plastic wrap and place in a warm place to rise. On a cold winter day, I crack the oven and place the bowl on the cook top so it stays nice and cozy!

Allow dough to rise until it has doubled in size. Forget timing it.... every one's rise time with be different. So please, pay attention to the size of the dough!

Once the dough has doubled  pour it out on to a well floured surface again, and roll it out until it is about 1/4-1/3 of an inch thick. Using sharp knife cut doughnuts out into rectangles (about 2x3in) and set aside on a parchment paper lined cookie sheet (again choose a warm spot). You can re-roll and cut scraps if desired, I usually just cut them into small pieces  and fry them as they are. My kids enjoy the odd shaped scrap doughnuts for some reason!

Allow cut doughnuts to rise until they have fully doubled in size (or even bigger, I let them go until they triple) 

Once they have at least doubled in size.  Heat the frying oil in a heavy bottomed pot. I use my dutch oven, whatever size pan you choose just make sure you have at least 3 inches of oil in the bottom. Heat oil to 360 degrees.

Fry doughnuts a couple at a time, making sure not to crowd them. About 2 minutes per side. Once they are golden brown remove from oil with a slotted spoon and place on paper towels to drain any extra grease.

Once all the doughnuts have fried and have cooled a bit, start preparing your glaze.

In a mixing bowl whisk maple syrup and powdered sugar with a  pinch of salt together until smooth.

Dunk each fried doughnut in the glaze and coat just the top. Place on a baking rack, and top with a slice of bacon. 

I enjoy eating them warm and messy, however you can let them cool to let the frosting harden. 

8 comments:

  1. Just what we will need for our Sugar on Snow Sliding Party

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  2. Would you be able to let these rise overnight in the refrigerator?

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    Replies
    1. I would recommend doing he second rise overnight in the fridge. (No more than 8 hours) then, allow them to come to room temp before frying. Just make sure they have atleast doubled in volume before frying.

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  3. Ugh I totally agree with you when it comes to social media recently. My husband recently deactivated FB, too, and is so much happier. I think I *would* do it, but unfortunately, social media is what I do for my day job, so it's not really an option for me and I'm legit on FB all day long. I just need to get better at forcing myself to just do my work and not look at anything else!

    OH, and these maple bacon bars look phenomenal!! Love that bacon on top :)

    Sues

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    Replies
    1. I feel you. I to need to run social media pages for work. So I created a friendless account on Facebook and set it up as admins on my business pages. So it's strictly business for me now 😂 We'll see for how long though, I may come back... after our political world chills out.

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  4. The struggle is REAL! I was having a really hard time distinguishing between work/blog stuff and family stuff with the two pages so I finally deleted my work page which in hindsight was pretty stupid. I'm pretty much off Facebook for the most part I never interact with people other than an occasional like but I keep it so that I can get announcements from the school and things like that. That being said, I definitely have a love/hate relationship with social media. Noticing people can't communicate and regular conversations anymore because they're so busy texting, I just wonder what life will be like if we continue on this path - people get offended so easily and use Facebook and other avenues on social media as a personal platform for their opinions! All that to say, this post came at the perfect time to know that I'm not alone in feeling like that! Oh and THIS RECIPE? This recipe reflects exactly why you are set high above the rest, it feels like you put your heart and soul into these recipes and the end result is absolute perfection! I'm drooling over here!

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  5. I cannot agree more. I a completely understand. Sometimes It really does get to be way too much.

    Also these donuts look amazing. Maybe the summer diet can start tomorrow ;)

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