This recipe is my favorite for Chanukah. The dough is quick and easy to make and you can freeze any left-over dough if you don’t want to fry up the entire batch. In the past few years kosher “bacon” has become so popular. I love to make candied “bacon” and use as croutons in salads and now crushed up as my final coating to my delicious doughnut holes.
Doughnut holes with maple glaze and candied bacon
1 tablespoon dried yeast
¼ cup warm water
¼ cup sugar plus 1 teaspoon
¾ cup soy milk
6 Tablespoons canola oil
2 large eggs
4 cups unbleached flour
5 cups vegetable or canola oil for frying
Confection sugar for dusting
1. Sprinkle yeast over the water and sprinkle 1 teaspoon of sugar over it. Let stand for 5 minutes until foamy.
2. Blend milk, yeast mixture, remaining sugar, oil, eggs and salt plus 2 cups of the flour. In remaining intervals add remaining flour to make smooth soft dough. Cover and rise for 1 1/2 hours.
3. Punch dough down and then let it rest again for 10 minutes. Roll out the dough until ¼ inch thick. Cut rounds into about 2-3 inches using an upside down glass or cookie cutter. Place on a floured surface and let rise again for 1/2 hour.
4. Heat oil in a pan until oil hits 360 degrees.
5. Drop doughnuts top side down into the oil. Keep oil at constant temperature and fry 3-4 at a time. Turning the doughnuts once about 1 1/2 minutes per side.
When the doughnuts are cooked, roll them in the maple glaze then in the crushed candy bacon.
1/2 cup confectioners’ sugar
1-2 tablespoons soy milk
2 tablespoons maple syrup
In small bowl whisk ingredients till smooth and creamy and a little loose.
Candied bacon (adapted from Kitchen-tested.com)
Pre heat oven to 400
6 strips bacon
¼ cup brown sugar
Line baking sheet with parchment and arrange bacon on it on a single layer. Sprinkle brown sugar on top of bacon and bake for 10 minutes, until sugar is caramelized and bacon is crisp. Watch for burning.
Transfer to cooling rack and let cool. Chop into small pieces.