Get the Recipe
See these awesome maple-bacon doughnuts I made? I actually can’t take any credit for them. The idea came from Voodoo Doughnuts in Portland, Oregon, where they serve a maple bar with bacon strips on top. The idea of doing it at my house, with bacon sprinkles, came from Dana Cree, the talented pastry chef at Poppy in Seattle.
The raised doughnut recipe is from Baking Illustrated, which comes from the editors at Cooks Illustrated. Making raised doughnuts at home sounds like a major undertaking, but it’s not. All you need is a lot of hungry people to eat them, because one batch of dough makes a lot of doughnuts, and you don’t want to waste your precious frying oil—especially if it’s organic lard, like I used.
I started the dough after breakfast and it was ready to roll out after lunch. The maple glaze takes about 30 seconds to make (whisk together 1 1/4 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup Grade B maple syrup). My bacon was from Nueske’s in Wisconsin.
Try this at home, really. The bacon doughnuts were better than breakfast for dinner. Even my daughter Iris, age four, liked them. At least, I think.
“What was your favorite doughnut?” I asked her.
“The bacon,” she replied. I beamed, until I realized she was eating a plain strip of bacon.
About the author: Matthew Amster-Burton lives in Seattle. His work appears frequently in the Seattle Times and Seattle magazine. He also maintains the blog Roots and Grubs. His favorite food is pad Thai.