![]() Use a 3-inch doughnut cutter, cut out doughnuts. Lightly flour the surface and roll dough until ½ inch thick.Ĥ. Turn the dough onto a clean surface and knead until smooth, 3 to 5 minutes. Alternate adding the flour mixture and milk to the yolk mixture until a dough has just formed.ģ. In another bowl sift together the flour, baking powder, salt, and cinnamon. Whisk together the shortening, sugar and egg yolk until well combined.Ģ. The sprinkling of the bacon makes these things so gorgeous.ġ quart peanut oil (or a 50/50 peanut and vegetable oil blend)ġ ¾ cup, plus 2 tablespoons, all-purpose flourĤ cooked slices of thick cut bacon, choppedġ. My favorite part of this recipe was dipping the doughnuts in the glaze. ![]() That's why I urge you to actually double this recipe because you're putting in a little bit of effort so it needs to be worth your while.Īlso, please disregard my disgusting nails. how much I'd fry! Chicken wings for dinner. It's actually neater and easier with a deep-fryer. I've been telling myself this for the past few months. What if it spills everywhere? These are all really valid arguments why you should just buy a deep-fryer. ![]() What are you supposed to do with the oil when you're done? Ugh. Real talk for a second: Frying is annoying. You mix a little here, pour in a little milk there, fold in some flour. This comes together, I swear, in like 15 minutes. It's way easier to drive downtown and pick one up.Ī few days ago though, I found a happy compromise: hot oil.but NO rises. The dough making, the rolling out, cutting out, the two rises and the frying. When I think of homemade doughnuts, I get sleepy. I lead a lucky life.Īnd despite me loving them, I've never felt the urge to make them myself. ![]() Maple bacon doughnuts are nothing new to my world (evidence: here and here). ![]()
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