Receita Solta

Maple Aerated Donuts with Crispy Bacon: Gourmet Tribute

An explosion of sweet and sour flavors perfect for a special breakfast.

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Equipe Receita Solta

Maple Aerated Donuts with Crispy Bacon: Gourmet Tribute
Prep Time50 min
Cook Time15 min
Servings12 donuts
DifficultyMedium
Calories420 kcal

Resumo para quem tem pressa

"Artisanal fried yeast dough donuts, light and airy, bathed in a shiny glaze of pure maple syrup with powdered sugar and sprinkled with crispy bits of golden smoked bacon."

These homemade donuts combine the sweetness of maple syrup with the salty crunch of bacon, creating an unforgettable gift for Father's Day. With airy dough and shiny glaze, they are a culinary delight.

O Que Você Precisa Saber

- Double biological fermentation creates the spongy structure and ideal air pockets for soft donuts. - Crispy fried smoked bacon, finely chopped, provides a salty and crunchy contrast to the sweet maple topping. - The vegetable oil temperature maintained strictly at 175°C fries the dough without soaking it or burning the outside.

Ingredients

Your Essentials for Perfect Donuts

  • 3 1/2 cups All-purpose flour
  • 2 1/4 teaspoons Fermento biológico seco
  • 1/4 cup Refined sugar
  • 1 teaspoon Salt
  • 1 cup Warm whole milk
  • 2 units Large eggs
  • 4 tablespoons Unsalted melted butter
  • 8-10 cups Vegetable oil
  • 8 slices Sliced smoked bacon

Rich Maple Glaze

  • 2 cups Powdered sugar
  • 1/4 cup Pure maple syrup
  • 2-3 tablespoons Milk or heavy cream
  • 1/2 teaspoon Vanilla extract

Instructions

Passo a Passo para Donuts Inesquecíveis

1

In a small container, activate the <strong>dry yeast</strong> in warm milk with a pinch of sugar. Let it rest for 5-10 minutes, until foamy, indicating the yeast is active.

2

In a large bowl, mix the <strong>all-purpose flour</strong>, the remaining sugar, and the salt. Add the eggs, melted butter, and the activated yeast mixture to the bowl. Misture até formar uma massa homogênea.

3

Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until elastic and soft. The dough must pass the 'windowpane test', stretching without tearing.

4

Lightly grease a large bowl with oil, place the dough, turn to coat the other side. Cover with plastic wrap and let rise in a warm place for <strong>1 to 1.5 hours</strong>, or until doubled in size.

5

While the dough rises, fry the <strong>smoked bacon</strong> in a pan until very crispy. Remove, drain on paper towels, and chop coarsely. Reserve for the final decoration.

6

After the first rise, transfer the dough to a floured surface and roll it out to about <strong>1.5 cm thick</strong>. Using a donut cutter (or two cutters of different sizes), cut the donuts and the holes.

7

Arrange the cut donuts on trays lined with parchment paper and floured. Loosely cover with plastic wrap and let rise again for <strong>30-45 minutes</strong>, or until puffy and light.

8

While the donuts rise for the second time, prepare the <strong>maple glaze</strong>. In a medium bowl, mix the powdered sugar, maple syrup, vanilla extract, and 2 tablespoons of milk. Add more milk if necessary until you get a smooth and creamy, but thick, consistency.

9

Aqueça o óleo vegetal em uma panela funda ou fritadeira a <strong>175°C</strong>. Frite os donuts, 2-3 por vez, por cerca de 1-2 minutos de cada lado, até ficarem dourados. Retire com uma escumadeira e coloque em uma gradinha com papel toalha por baixo para escorrer o excesso de óleo.

10

With the donuts still warm, dip one side of each into the maple glaze. Let the excess drain and place it back on the wire rack. Immediately, sprinkle generously with the <strong>crispy chopped bacon</strong>. Serve immediately for the best flavor and texture.

Equipe sua Cozinha

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Chef Tips

- Knead the dough until it reaches the windowpane stage before letting it rest for the first proof. - Drain the fried bacon slices on double layers of paper towels so they become very dry and crispy. - Dip the top face of the still-warm donuts in the maple glaze and sprinkle the bacon immediately.

Variations

- Bake the donuts in a preheated oven at 190°C for 12 to 15 minutes for a less caloric baked version. - Add a pinch of cayenne pepper to the maple glaze to create a sweet, spicy, and savory version. - Add chopped toasted pecans along with the bacon in the topping to add almond-like crunch.

Substitutions

- Pure maple syrup can be replaced with mild cane molasses or agave syrup. - Traditional pork bacon can be swapped for smoked turkey bacon or crispy coconut bacon. - The melted butter in the dough can be replaced by sunflower oil or unsalted culinary margarine.

How to Store

Consume preferably on the same day they were fried for maximum lightness. Store leftovers in a cardboard box in a cool place for up to 2 days; reheat for 8 seconds in the microwave to soften.

Can You Freeze It?

Freeze the already fried and cooled donuts without the glaze and without the bacon in a suitable bag for up to 60 days. To consume, thaw on the counter for 1 hour and apply the fresh maple glaze with the toasted bacon.

What to Serve With

Pairs perfectly with strong black drip coffee, unsweetened Americano, cappuccino, or a Stout beer.

Frequently Asked Questions

How to know if the oil is at the right temperature for frying the donuts?

Use a kitchen thermometer to keep the oil between 175°C and 180°C; if it is colder the donut gets soaked in grease, and if it is hotter it burns on the outside remaining raw in the center.

What is the 'window test' (translucent dough stage) mentioned in the preparation?

It is the test where you stretch a small piece of dough with your fingers until it forms a thin, almost transparent membrane without tearing, proving that the gluten network has been developed to perfection.

Does the bacon in the topping get soggy over time?

The well-dried fried bacon maintains its crunch for several hours over the glaze; for serving at long events, sprinkle the bacon just before bringing it to the table.

Can I cut the donuts using a glass instead of a proper cutter?

Yes, use the rim of a wide glass to cut the outer disc and a plastic bottle cap or pastry tip to punch the donut hole.

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