3 strips applewood smoked bacon, cooked and chopped
CHOCOLATE SAUCE
1/3 c water 1 Tbsp corn syrup
4 oz 58% cacao bittesweet chocolate, chopped
DOUGHNUT COATING
1/2 tsp superfine sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
pinch of salt Canola Oil for Frying
Instructions
1. For the Doughnuts- Sift the flour, baking
powder, baking soda, cinnamon, and salt together
into a large bowl. In a separate bowl, combine the
egg, buttermilk, and fat (bacon or butter). Fold
the wet ingredients into the dry ingredients and
stir in the toasted bacon until well incorporated.
Allow the batter to rest for 30 minutes.
2. For the Chocolate Sauce- In a saucepan, bring
the water to boil over medium-high heat. Add the
chopped chocolate and corn syrup and whisk until
smooth. Remove from the heat and set aside.
3. For the Doughnut Coating- Sift the superfine
sugar, cinnamon, ginger, pepper, and salt together
into a medium bowl and set aside.
4.To Fry- Pour 3 to 4 inches of oil into a heavy-
bottomed pot or Dutch oven and heat to 340°F on a
deep-frying or candy thermometer. Line a baking
sheet with paper towels. Working in batches, drop
heaping tablespoons of the doughnut batter into
the hot oil and fry, turning once, until golden on
all sides, 2 minutes.Remove the doughnuts with a
slotted spoon and drain on the paper towels. Toss
the doughnuts in the doughnut-coating mixture and
set aside.
5. To Serve- Place the doughnuts on a plate and
serve the chocolate sauce on the side. Garnish with
an additional slice of bacon if desired.
Originally Submitted
4/7/2012
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