Zac Young, Top Ten Pastry Chef of 2015, presents his Maple Bacon Bourbon Donuts.
Yield: 24 3” donuts
- 1.9 oz/54 g fresh yeast
- 5 oz/140 g water
- 9 large eggs
- 2.2 lb/1 kg bread flour (preferably King Arthur Sir Lancelot)
- 0.7 oz/20 g salt
- 0.5 oz/15 g vanilla paste
- 3.5 oz/100 g granulated sugar
- 15.8 oz/450 g unsalted butter
- Oil, for deep frying
1. In the bowl of a stand mixer, dissolve yeast in the water, then add eggs, flour, salt, vanilla paste and sugar. Using the dough hook, mix on medium speed until smooth, about 4 minutes. Add the butter and mix on medium-high speed until the dough wraps around the hook and is fully elastic, about 12 to 18 minutes. Transfer to a greased bowl, wrap, and let proof at room temperature for 1 hour.
2. Punch down and flip onto parchment lined and floured tray. Wrap and refrigerate for 5 hours.
3. On a floured surface, roll the dough to ½” thick. Punch into desired shapes and transfer to a floured, parchment lined sheet. Wrap and let proof for 2 hours until doubled.
4. Fry at 335°F.
- 8 oz/225 g maple syrup
- 4 oz/115 g honey
- 0.6 oz/18 g coarse cracked black pepper
- 0.35 oz/10 g Dijon mustard
- 0.35 oz/10 g powdered mustard
- 24 oz/680 g slab bacon, cut into ½” thick strips
1. Whisk together everything except the bacon.
2. Arrange strips of bacon on a wire glazing rack set on top of a sheet pan. Preheat oven to 300°F. Brush the bacon with the glaze, cook for 45 minutes, flipping and glazing the bacon every 15 minutes, until the bacon is well candied. Once cool, 0.4” (1 cm) cubes.
Maple Bourbon Glaze:
- 15.8 oz/450 g confectioners’ sugar
- 0.5 oz/16 g bourbon
- 0.5 oz/16 g maple syrup
Whisk together ingredients until smooth.
Dip donuts in glaze and sprinkle with the candied bacon.