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.