Maple Bacon Donuts

At HASHIGO ZAKE, the craft beer bar in Wellington. They had an event to sell Rogue Voodoo Donuts Maple bacon Ale with Maple Bacon donuts.
They asked me to make 50 maple bacon donuts.

 Problem.... I have never tried that donuts before. I could not imagine maple syrup and bacon taste together. If you are in Oregon State, you have tried it.
I have tried that beer before. It was sweet like maple and smokey.

Anyway I tried to make the donuts. I looked up recipe and photo on Internet.
That is photo I made it at first time. I brought them to the bar to try.

I needed to put more bacon and maple to improve them.

Then, Second one...

 I thought it was much better than before. But still they wanted to put more bacon to make it smokey.
But I needed to change the shape to make it like the original.

Finally I could make the recipe for beer donuts.

I found a interesting item.

Maple smoke extract

I put bit of  it into the dough and grazing to make it bit smokey

I write down recipe below. But if you want it to match with the beer, you can add some smokiness to the donut.

Maple Bacon Donuts

(make 10)

250g Plain flour

20g Sugar

3g Salt

1 tea spoon of dried yeast

3g Baking powder

1 Egg yolk

55g Water

40g Maple Syrup

20g Unsalted butter (soften)

60g Diced bacon

200g Icing powder sugar

Maple syrup

Water

5 slices of Bacon(cut in to 1/4)

1. In the dough mixer bowl, Put the ingredients except butter and diced bacon. 

Knead it 8 minutes until it becomes smooth. 

Add butter and knead it till butter combine well and get elastic and smooth. 

On the floured counter, combine the dough and diced bacon, knead it until it is completely combined. 

2. Put it in the container and put cover. Place it at the warm place (30℃) for 1hour until it becomes double size. 

3. Meanwhile cook the slices of bacon with frying pan until it gets crispy.
Cool it down.

4. Pour the dough on the floured counter, Deflate it and divide it into 5 pieces. Make them rough ball and rest them for 10 minutes.

5. Make them oval shape. Pat them your palm and make them flat lightly. 

6. Poof them at room temperature for 1 hour. 

7. Heat oil in the deep fryer or deep large, heavy sauce pan at 180℃.
Slide donuts in the hot oil, fry them each side until they become bigger and golden brown.  Remove them on the wire rack to drain oil.

8. Cool them down.
Meanwhile, make glaze. In a bowl, combine icing powder sugar and 2 table maple syrup, put a table spoon of water at a time until it become smooth but not watery. It was quite thick.

9. Once the donuts get cool down, dip them into the glaze. Top the bacon on top. Cool them down.

It is placed at Yeastspotting.

Maple Brioche Loaf

Before, I made stick danish loaf with 6x6x20cm loaf tins which I bought in Japan. 

I quite like them. I can make small size slices. It is perfect for tea time snack size.

 

 

I like maple syrup. When my friends go to Canada, I ask them to buy maple syrup for me. But it never work....they give me maple syrup flavour cookies.
One day I want to go Canada, then I want buy good quality one. 
Anyway, I buy the maple syrup by myself at the supermarket or international food shop.

It is first time to bake something with maple syrup. I have used it for pan-cake lots of times.
I put it into the brioche dough.

It has golden brown color crust and brownish soft crumb.
It smell rich butter maple aroma.  It is better to have toast and extra maple syrup.

Maple Brioche Loaf

(make 2 of 6x6x20cm loaf)

250g Bread flour

4g Dried Yeast

4g Salt

60g Maple syrup

1 Whole egg

1 Egg yolk

70cc Milk

Unsalted Butter 70g

Egg wash

1. In the mixer or bread machine, combine all ingredients except butter. Mix it 10 minute till it becomes smooth and elastic.  Then add butter and knead it for 8 minutes until combine butter well.

2. Put it into the container, then proof it at warm place (30℃) for 30 minutes. 
Wrap it with plastic wrap. Put it into the fridge (4℃) for overnight or 8 - 12 hours. 

3. Pour the dough onto floured counter, then deflate it, knead briefly. 

  Divide it into 8 pieces, preshape them into rough balls and rest it with cover for 20 minutes. 

 

4. Shape into final loaf. 

Pat the piece of the dough with your palm. Roll it out with a rolling pin, make it 15cm oval. 

Fold 1/3 sides.  
Fold it  1/3  up-side loosely. 

 

  Roll it down and place it sealing side down. 

Place 4 pieces each in the loaf tin. 

 5. Place them at warm place (30℃)　for 40 - 50 minutes...until the dough reach the top of tin. 
Preheat oven at 190℃.

 
6. Brush egg wash on the top.
Bake them at 180℃　for 25 minutes.

7. Take the bread out from tin while they are hot. 
Cool them down on the wire rack.

It is placed at Yeastspotting.

Cream cheese and orange sourdough bread

I was thinking to make bread with cream cheese. I needed to add something else. I got an idea to make sourdough starter with orange juice.

Bread is orange citrus aroma and creamy cheese flavor. When it is in the oven, it smells sooooo nice, mixture of orange and cheese aroma.

And it has golden crust and yellow - orange color soft crumb. 

I made French toast with it.

I have got a 10 x 10 x 20cm loaf pan. I used totally 500g of flour. 200g is for starter.

Cream cheese and Orange sourdough bread
(10x10x20cm　loaf pan)

Orange starter

200g bread flour

230g orange juice

pinch of yeast

The day before, in a container, combine bread flour, orange juice and yeast, and stir. Set it 10 - 12 hours to ripen at room temperature.

Final dough

300g Bread flour

8g Salt 

30g Sugar

120g Orange juice

20g Butter (soften)

150g Cream cheese (soften)

1. In the mixer or bread machine, combine all ingredients and orange starter except butter and cream cheese. . Mix it 10 minute till it becomes smooth and elastic.  Then add butter and cream cheese, knead it for 8 minitus.

2. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

3. Pour the dough onto floured counter, then deflate it, knead briefly. 

  Divide it into 3, preshape them into rough balls and rest it with cover for 20 minutes. 

 

4. Shape into final loaf.

Pat the dough and make it flat. 

Use rolling pin, make it 15cm x 20cm.
Fold 1/3 top part and 1/3 bottom part.

90°rotate the dough.

Roll it roughly. But seal it tightly with your finger tips.

Make 3 rolls, and put them into the loaf pan.

5. Place it into warm place (35℃) with cover, rise it for 3 hour till the dough becomes 70% of the loaf pan.

 Preheat oven at 200℃.

6. Put the lid on the loaf pan. 

Bake it 190℃ for 35 - 40 minutes. 

7. Take it out from the loaf pan. 

Cool it down on the wire rack. 

 

It is placed at Yeastspotting.