MAPLE-BACON DOUGHNUT TWISTS
Makes 12
A perfect blend of sweet and savory, these light and airy yeasted twists are just one more reason why everything is better with bacon.
1 (16-ounce) package thick-cut bacon, chopped
Doughnuts:
½ cup warm water (105° to 110°)
4 tablespoons granulated sugar, divided
1 (0.25-ounce) package active dry yeast
4¼ to 4½ cups unbleached all-purpose flour, divided
¾ cup whole milk, room temperature
¼ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
¼ cup bread flour
1½ teaspoons kosher salt
Vegetable oil, for frying
Glaze:
3 cups confectioners’ sugar, sifted
¾ cup maple syrup
3 to 4 tablespoons water
¼ teaspoon kosher salt
1. In a large cast-iron skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving ¼ cup drippings in a heatproof bowl. Let drippings cool. Finely chop bacon; refrigerate in an airtight container.
For doughnuts: In the bowl of a stand mixer fitted with the paddle attachment, stir together ½ cup warm water, 1 tablespoon granulated sugar, and yeast; let stand until mixture is foamy, about 10 minutes.
