Maple Bacon Donuts
- 329 Calories
- 6g Protein
- 21g Total Fat
- 32g Carbs
- 3/4 cup milk (heated to 115 degrees F)
- 1 packet dry active yeast (2-1/4 teaspoon total)
- 4 heaping tablespoons sugar
- 2-1/2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
- 1/4 teaspoon salt
- 1 egg
- 3 tablespoons bacon grease
- 1/2 teaspoon maple extract
- 2 cups vegetable oil
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 2 tablespoons water
- 6 thick slices cooked bacon, chopped for topping (reserve grease)
- Combine yeast, 1 tablespoon of sugar and heated milk in a bowl or a stand mixer fitted with a paddle attachment. Mix and then let sit for about 10 minutes until foamy. Add remaining sugar, plus water, salt, egg and bacon grease. Mix until well combined. With the mixer on low, slowly add Kodiak Cakes mix and beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size (about 1-1/2 hours).
- Place dough onto lightly floured surface and roll it out until about 1/2 inch thickness. Using floured ring cutters, cut out donuts; gather and reuse scraps. Place on lined or greased baking sheets, at least 3 inches apart and cover loosely with plastic wrap or a kitchen towel. Set in a warm place until doubled in size (about 45 minutes).
- Heat 2 inches of oil in a 6 quart saucepan until a deep-fry thermometer reads 325 degrees F. Transfer donuts to frying oil, working in batches of 2-3 at a time. Cook, flipping once until puffed and golden, about 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.
- In a medium sized bowl combine icing ingredients. Dip cooled donuts in icing and immediately sprinkle with chopped bacon.