Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays
I've always wanted to try making some kind of sweet/savory bacon-studded fritter using pâte à choux, also known as that stuff you make cream puffs with. It's such beautifully rich, eggy dough, yet fries up to a surprisingly light, puffy texture.
Today is National Doughnut Day, as you know if you've been on Twitter in the last 48 hours, and so I decided to give it a go, and called it a "doughnut" in a cheap attempt to garner extra National Doughnut Day web traffic. That's also why I keep mentioning National Doughnut Day.
I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar. That's not my preference, due to the mustache issue mentioned in the clip, but people with hair-free lips seem to like it.
Whether you're going to surprise dad with a plate of these for Fathers Day, or you just want to tell your friends and co-workers you made bacon and egg doughnuts, I hope you give these a try soon. Enjoy!
Ingredients for 8 to 10 small Bacon and Egg Doughnuts:
- (this is a half a recipe, so I would highly recommend doubling everything)
- 6 strips bacon, sliced, browned, cooled, and chopped (save some for the tops)
- 1/2 cup plus 1 tbsp cold water
- 4 tbsp unsalted butter
- 1/8 tsp salt
- 1 tablespoon sugar
- pinch of fresh nutmeg
- 1/2 cup all-purpose flour
- 1/4 tsp vanilla extract
- 2 large eggs
- vegetable oil for deep frying
- maple syrup to garnish
- - Fry at 350 F. for about 7 minutes, turning often, until puffed and well-browned
- * If doing in batches, hold in a warm oven