Ingredients
1 c. whole milk, room temperature
1 1/2 tsp. instant yeast
5 tbsp. butter, room temperature
1/3 c. granulated sugar
1 extra-large egg
3 1/2 c. all-purpose flour, divided
1 tsp. Sea salt
6 slices bacon, cooked and crumbled
1 1/2 c. diced apples
4 c. powdered sugar
1 c. maple syrup
water (as needed)
Preparation
Step 1Make the donuts: In a large bowl, combine milk, yeast, butter, sugar, and egg. Add half the flour and stir to combine. Add remaining flour and salt, stirring until a dough forms.Step 2Pour dough onto a work surface and knead, 4 to 6 minutes. The dough will be sticky. Add bacon and apples and knead until they’re well incorporated.Step 3Place dough in a lightly oiled bowl, cover with plastic wrap, and ferment for 45 minutes. Uncover and turn onto a lightly floured surface. Fold the dough one-third from the bottom to the top of the dough, like you’re folding a pamphlet, then fold the top edge to the bottom edge. Fold one-third of the dough from the right to the left, then fold the left edge to the right edge. Place back in oiled bowl and let ferment for 1 hour, or until doubled.Step 4Lightly flour work surface and place the dough on top. Flour the top of the dough too, and use a rolling pin to roll the dough until it’s 1/2-inch thick.Step 5With a round cutter, cut out the donut rounds, making a hole in the center. Set donuts aside on a floured surface to proof for 30 minutes. Leave uncovered.Step 6Preheat oil to between 350° and 365°. Gently lower 3 to 4 donuts into the hot oil. Fry the first side, 1 to 2 minutes, then use tongs or chopsticks to flip. Fry the other side about 30 seconds, or until lightly golden brown, then remove donuts from fryer and dry on a cooling rack placed over a sheet tray.Step 7Make the maple glaze: Combine powdered sugar, maple syrup, and enough warm water to make a thin glaze. Dredge both sides of the donuts in glaze and set to dry.
