Whisky Bacon Donuts

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?

Ingredients

    For the donuts:
  • 2 cups of flour
  • ½ cup warm mashed potato
  • ½ tsp salt
  • 1/4th of a cup of sugar
  • A cup of warm milk
  • 5 tsps. of yeast
  • Oil for frying
  • For the candied bacon:
  • ½ a cup of golden brown sugar
  • 1 tsp. of cayenne pepper
  • 10 bacon slices
  • For the whisky glaze:
  • 5 tbsps. of whisky
  • 2 cups of sugar
  • 1/4th of a cup of heavy cream
  • Pinch of salt

The Process

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.

Serve

Dip the donuts upside down in the glaze. Top them with candied bacon.


A Trip Down Memory Lane, With an Adult Twist

Doe a jaunt to the fair with your five-year-old aail you with viion from your own childhood? Doe it revive memorie of a jolly carouel pin, the breathtaking view from a Ferri wheel, and of coure, the food tall? Of coure, ampling the ubiquitou fare of corn dog, cotton candy and caramel apple may not impart the ame joy you felt back then. Such choleterol-elevating option now need to be worth it, really. But you can relive your carefree youth and feed your notalgia (adult tyle), with the Bourbon Street milkhake— a liquor-laced beauty that put a pin on the traditional fair taple – the chocolate milkhake. Popularized by Brooklyn Bowl, a retaurant in Virginia, thi boozy beverage will definitely tranport you back to your childhood, along with atiating your grown-up tate.Here’ a tip – do try and ue pure-bean vanilla ice-cream made with egg yolk in the recipe. The richne in tate i truly unparalleled. Be generou with the hazelnut pread. Nutella i a uitable brand option. The malt alo goe a long way, but only if you prefer the flavor.You’ll need…1 cup vanilla ice cream made with egg yolk2 tbp whole milk45ml bourbon2 tbp hazelnut pread1 tp malt powder (optional)Then you have to…Meaure out the ice cream and tore in the freezer till the time you are about to mix the hake. Combine the other ingredient in a blender or milkhake caniter. Blend until mooth at a medium peed, and the hazelnut pread ha been thoroughly infued. Add the ice cream and whip until creamy. Pour into a chilled undae gla.

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