March 26, 2010

On donuts (with bacon).

Posted in Baking, Recipe tagged , , , , , , , , at 2:39 pm by Dani

Straight from the things-that-seem-gross department, Bacon donuts:

Bacon Donut
I apologize for the quality. Phone camera. Who wants to buy me a camera?

Oh, so you want a little more explanation? Fine, be that way.

First thing’s first. Gotta give a quick shout out to my friend Sarah, with whom I have a friendship based entirely on our love for food. In short: We like cheese. Without Sarah’s support, I never would have had the courage to throw bacon on a donut.

 Bacon Donuts (and regular ones too!)

If you’ve been reading my blog, you know by now that I live (well, bake mostly) by the word of Alton Brown. So, without further ado, I give you where I started:

***PLEASE NOTE: This is not the entire episode. This is part two.

If you don’t want to watch, of if you can’t memorize all that: here is the recipe all written down for you. Food network dot com is wonderful.

First thing I do when baking from a recipe is gather the ingredients and measure them all out into containers. This might mean more dishes, but it makes everything so much easier. The end result looks like this:


Now lets talk about the bacon element. I really wanted to fry the bacon donuts in bacon grease, which meant I needed a lot of it. So, when I went to the market to buy bacon, I looked for the fattiest one I could find. In order to save the grease, what you have to do is lay the bacon onto a cooling rack or something similar (It needs to have holes big enough for the fat to drip through, but not too much space that the meat falls through. And of course, it needs to be oven-safe). Then put the cooling rack or equivalent into a cookie sheet or baking pan; something that can catch all the grease. This is what it should look like:

Really really really fatty bacon. You might want to spread them out more, but I found that it was fine like this.

Bake in oven at 400 degrees F or until the fat is almost completely melted away. Be careful not to let the bacon burn because you’re waiting for the fat to melt off completely. Something to try: Maybe cut a big portion of the fat off and “cook” it without the bacon for about 10 minutes, then add the strips of meat. I didn’t do this, but it’s something to think about. I almost burned all the bacon waiting for the fat to liquify. If you really want to go all out, you could buy the fatty bacon and also a package of bacon to cook for the meat part. That way you could cook the first former without worrying about overcooking.

I poured all the grease through a regular strainer to get all the chunks out. If you have a cheesecloth you could run it through that to get a pristine oil, but this was sufficient. I ended up with about 2 cups of grease, which was enough for a small saucepan. Yeah, I know, you’re not really “supposed” to fry things in saucepans, but I can tell you from experience that it works, so who cares? This amount of grease lasted me about 10 donut holes, which was quite enough. Lastly, crumble bacon once cooled. You’ll be sprinkling it onto the donuts at the very end.

Left: Grease. Right: Bacon.


Follow the instructions on the food network site I linked to at the beginning of this post. Yeah, this one. But first, read the next three paragraphs. Don’t have a stand mixer? Neither do I. Read the next two paragraphs.

two donuts: a warning
See the one on the right? That’s why you should read my advice first. The left was the second attempt. Lots of flour. You’ll understand in about 2 paragraphs.

This is the part where you’re going to think I’m crazy (assuming you didn’t already think that). I watched Good Eats, and proceeded to spend half a day trying to find a stand mixer with a dough hook attachment to borrow. Seriously. Half a day. I REALLY wan’t one. Anywho, in the end I didn’t manage to get my hands on one, so I kneaded the dough by hand. After sufficient googling, I felt confident that this would work just as well. In fact, I found many webpages dedicated to the question, “Can the dough hook ever replace kneading by hand?” I took this to mean the two are relatively interchangeable. So I used my hand mixer to mix the dough until it was too think to use with my sad little-engine-that-could machine. Then I started kneading. I kneaded for about 45 minutes total.

If you use this recipe and decide to do what I did, note that the dough will be VERY VERY sticky. One option is to flour your hands and add flour until kneading is comfortable, but I didn’t want to do that because I worried that it would ruin the fluffiness of the donuts. So instead I went the patiently-deal-with-dough-stuck-to-everything route. I just kept working at the dough even though it made my hands look like Incredible Hulk hands, only not green. At first it didn’t seem like anything was happening, but I kept working the dough until eventually it was more interested in sticking to itself than anything else. The key point here: Patience.

Also worth noting is how much flour you need when rolling out the dough. The answer is: A lot. The dough was really soft, which is good, but it also means it doesn’t hold its shape so well when you try to pull it off the counter. So remember: LOTS OF FLOUR. Again: LOTS OF FLOUR. Cover your surface ENTIRELY before you start working with the dough.

Next time we’ll talk glaze. Stay tuned.