¼ oz. + 1 tsp. dry active yeast
1/8 cup warm water (about 100°F)
¾ cup milk
1 Tbs. sugar
½ tsp. salt
2 Tbs. shortening
2 ¾ cups all-purpose flour
For Maple Glaze:
¼ cup butter
1 ¾ cups confectioners’ sugar
4 Tbs. hot water or as needed
1 Tbs. maple extract
¾ lb. thick cut bacon, diced, cooked until crisp and drained
- Whisk yeast and water together.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed.
- Beat in remaining flour, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.
- Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.
- Dice bacon, fry until crisp, drain off excess fat and set aside.
- Turn the dough out onto a floured surface, and gently press out to ½-inch thickness. Cut with a 3-inch floured doughnut cutter. Cut out center with a ½-inch floured cutter.
- Place on floured, parchment paper lined sheet pan. Let doughnuts rise again until double. Dough is ready if you touch it, and the indention remains.
- Meanwhile, heat oil in a deep-fryer or large heavy skillet to 365°F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack.
- Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Add extract and set aside.
- Dip doughnuts into the glaze while still warm, and set onto wire racks to drain off excess. Top with bacon, serve warm and enjoy!