Bacon & Nut Donuts

Bacon & Nut Donuts – A Detailed recipe cooking. Time: 30 мин.Difficulty: easy Quantity: 6 donuts Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Nut and Bacon Filling

• 2 tbsp. walnuts
• 4 slices of bacon, finely chopped

Apple Cider Frosting

• 1 tbsp. apple cider
• 1 tbsp. l brown sugar
• 1/4 tsp vanilla extract
• 1/2 cinnamon stick
• 1/2 lemon
• 2 tbsp. powdered sugar

Regular donuts

• 1 tbsp. whole milk
• 2 tbsp. l Sahara
• 1 tsp salt
• 7 gr. dry yeast (2.5 tsp)
• 2 tbsp. l vegetable oil, plus more for lubrication and frying
• 1 tsp grated lemon peel
• 2 large eggs
• From 3.5 to 3 3/4 Art. premium flour
• Special equipment: round shapes with a diameter of 2.5 and 5 cm

Recipes with similar ingredients: yeast dough, higher flour varieties, eggs, milk, walnuts, apple cider, sugar brown, icing sugar, vanilla extract, cinnamon, lemon zest, bacon

Recipe preparation:

1. For the filling: Preheat the oven to 160 ° C. Place walnuts on a baking sheet in one layer and bake until golden brown and the appearance of aroma, from 5 to 7 minutes. Allow to cool slightly and chop. Put in a shallow dish with bacon and mix. Set aside.
2. Apple Cider Frosting: into a small pot add apple cider, brown sugar, vanilla extract, cinnamon and lemon juice. Bring to a boil at high temperature, then reduce heat and simmer slowly. Cook until syrup, reduce heat and simmer another 10 minutes. Cool.
3. Put icing sugar in a bowl and sprinkle with small ones. in portions of 1/4 tbsp. in the icing. Shuffle up homogeneity. Donut application: gently dip the top each donut into the icing and let the excess glaze drain back into a bowl. Sprinkle with walnuts and bacon on top. Donuts on the yeast in the icing.
   

   Homemade Donuts Classic Recipe

   In a heavy saucepan, bring the milk to a boil, remove from heat and add sugar and salt. Pour into a large bowl and cool slightly. while the milk cools, dissolve the yeast in 2 tbsp. l warm water in a small bowl. Let it brew for 5 min. Stir the yeast with the milk mixture and add the lemon butter zest and eggs. Add 2 1/2 tbsp. flour and mix wooden spoon to make a very soft dough. Pour 1 tbsp. flour on work surface and lay the dough on top, taking it out of the bowl rubber spatula. Knead the dough for about 5 minutes. collecting all the flour from the work surface and adding more flour (if necessary). The dough should be slightly sticky. Transfer the dough to oiled large bowl and sprinkle lightly with flour. Cover a bowl of clean kitchen towel. Leave the dough in a dry warm place. place for 1-1.5 hours, it should rise and become 2 times larger in put the dough on a surface sprinkled with flour, and roll to a thickness of 2.5 cm. Cut a large circle with a diameter of 5 cm. Use a small shape to cut out the donut hole. Put molds on a baking sheet, cover the donuts with a tea towel and leave in a warm place for 30 minutes while the donuts rise heat about 10 tbsp. vegetable oil in deep large the pan. Fry donuts 2 at a time, turning one over or two times, until golden brown, spending from 2-3 minutes on the party. Transfer the finished donuts to paper towels and give drain excess oil.