Doughnuts or ‘donuts’ are a popular sweet snack, Dutch in origin, now consumed worldwide. They are usually deep fried flour dough, ring-shaped and topped with sugar sprinkles or sweetened dessert sauces.
How about whisky-infused donuts with candied bacon for a wacky weekend experimentation?
Make the dough
Boil potatoes for 10-15 minutes, clean, peel, and mash it. Make sure you have ½ a cup of mashed potatoes.
Slightly warm a cup of milk, remove it from heat, and add the yeast, a pinch of sugar. Stir and let the mixture sit for 5 minutes till it starts bubbling.
In a bowl, add flour, sugar, salt and potatoes. Add milk and canola oil. Knead the dough for 3 minutes by a paddle or by hand. Cover it with a saran wrap. Place a cool damp cloth and let it rise for an hour.
Make the candied bacon
Preheat your oven to 350 F. On the side, combine brown sugar and cayenne, and stir it till no sugar clumps remain. Coat the bacon strips with this mixture, place them on a baking sheet lined with aluminium foil. Bake them for 12 minutes, or till they turn crispy to your likeness. Remove them from the oven and let them cool. Cut them to bite-sized pieces.
Go back to your donuts
Punch the risen dough. Flour the kitchen top and rolling pin with flour. Roll out the dough and cut it to circles using a glass or donut cutter. Let the dough rise again.
Heat the oil. The oil should be about 360 degrees. Fry the donuts for 10-12 minutes, or till they turn golden brown. Remove them and let them cool.
Make the glaze
Combine a whisky of your choice, sugar, heavy cream and salt in a bowl. Continue whisking till the mixture turns smooth.
Dip the donuts upside down in the glaze. Top them with candied bacon.
“There is nothing quite like a freshly brewed pot of tea to get you going in the morning.” —
The French are ever so elegant in their ways.