Ingredients for the Donuts:

6 Tbs of active dry yeast

2 cups of warm whole milk (heated about 110 degrees F)

5 cups of King Arthur bread flour

4 Tbs of granulated sugar

2 tsp vanilla extract

2 eggs

2 egg yolks

1/2 cup of butter

1 container of canola oil for frying (I usually buy 24 oz bottle)

Ingredients for the Candied Bacon:

12 strips of thick cut bacon

1/2 cup of brown sugar

1 Tbs of cinnamon

Ingredients for the Frosting:

1 1/2 cup of powdered sugar

2-4 Tbs of whole milk

2 tsp maple extract

Directions for the Donuts:

In a large mixing bowl or stand mixer with the paddle attachment, add yeast, milk and 2 cups of flour and mix until smooth. Allow the mixture to rest in a warm place covered with a clean kitchen towel for 20 minutes. After 20 minutes switch to the dough hook attachment of your mixer and mix on low to deflate. If you don’t have a stand mixer mix by hand with a rubber spatula/scraper. Add in sugar, eggs, egg yolks, melted butter and vanilla and mix until smooth. Now add the remaining flour 1/2 cup at a time. Keep adding flour and mixing on low until the dough pulls away from the sides of the bowl. The dough should still be very moist and even a little sticky. Cover the dough and refrigerate for at least 1 hour (can refrigerate up to 12 hours). Make candied bacon while waiting for the dough to rise (directions listed below).

Once dough is finished rising take two large baking sheets and line them with press and seal wrap or plastic wrap and spray with cooking spray. Pull the dough out and place on a lightly flour surface. I usually cut the dough in half and freeze one half. This recipe makes 30 donuts so I usually only make 15 at a time. Flour the top of the dough and roll out. For traditional donuts roll out 1/4 inch thick. Take a round cutter (I use a mason jar lid) press down on the dough, twist and pull. Make sure to try to get as many circles out of the dough as possible. Once there can be no more circles made, re-roll the dough. Repeat this step until all the dough is used up. Take half of the circles and place them on the baking sheets. Add some of the chopped candied bacon to the center of each circle. Take another circle and place on top of the circle with the candied donuts. Take a slightly smaller circle (I use a smaller cup) and press around the two circles to seal the edges close. Once all the dough is used up and donuts are stuffed cover with more sprayed plastic wrap and allow the donuts to proof for 5-20 minutes. The dough will be slightly springy when ready. Make sure you give the donuts enough space on the baking sheets to rise without touching. Heat 2 inches of canal oil to 360 degrees. Place 1-2 donuts at a time in heated canola oil for 1-2 minutes each side. Remove from oil and place on a wire cooling rack. Allow to completely cool to room temp before frosting.

Directions for the Candied Bacon:

Take brown sugar and cinnamon and mix. Cover each side of each slice of bacon evenly with the sugar mixture. Place bacon slices on wire wrack that is resting on a baking sheet covered in foil. Bake in 400 degree F oven for 18-25 minutes or until sugar has caramelized. Remove from oven and allow bacon to cool COMPLETELY before chopping. Candied bacon is VERY hot and can cause severe burns if not cooled completely.

Directions for the Frosting:

Mix all ingredients together in a bowl until smooth. Dunk the top of each cooled donut into the frosting. Top donuts with more candied bacon.

NOTES:

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Maple Bacon Stuffed Donuts