Oct 1, 2012
With the addition of crispy crumbled bacon, these quick and easy maple-glazed doughnuts are sweet and savoury.
1 pound pizza dough
Vegetable oil, for frying doughnuts
Crumbled cooked bacon, for garnishing
3 cups icing sugar
1/3 cup milk
1 tbsp. vanilla
1/2 cup pure maple syrup
2 tsp. maple extract (optional)
Bring pizza dough to room temperature. Let dough rise at room temperature, about 20 to 30 minutes.
Roll out pizza dough to 1/4-inch thickness. Using 3 1/ 2-inch round cookie cutter, cut out doughnuts. Using 1-inch round cookie cutter, cut centres out of each doughnut for doughnut holes. Re-roll dough scraps, letting rest as needed and cut out more doughnuts. (Makes about 9 doughnuts and 9 doughnut holes, 12 of each, if you re-roll the scraps).
If you fry the doughnuts immediately, the final texture will have a slight chew. For a lighter and fluffier doughnut, let the doughnuts rise, until doubled, about 20 to 30 minutes.
Pour oil into a saucepan to reach a depth of 3-inches. Heat oil to 375 degrees F. over medium heat.
In batches, carefully add doughnuts and doughnut holes to hot oil. Turning once, fry doughnuts until golden brown, about 1 to 2 minutes on each side. Transfer to paper towels to remove excess oil.
Dip doughnuts in Maple Glaze. Garnish with crumbled bacon. Serve warm.
Combine icing sugar, milk, salt, vanilla, maple syrup and maple extract. For a thicker glaze, add more icing sugar, for a thinner glaze, add more milk.
Yield: 9 to 12 servings.