Tuesday, 26 November 2013

Cinnamon Sugar Maple Bacon Donuts (Gourdough's Copycat)

Ever since Gourdough's opened in Austin, Texas, I fell in love with their crazy delicious donuts. They had one that my fiance always got called the "Flying Pig" which consisted of a donut with maple icing and bacon on top (topped with even more maple icing). This is what I decided to attempt to make at home yesterday and they turned out amazing. If I can do it out of my own home, anyone can. Raise your hand if you love donuts like me! If so, give these a try, and make your way to Gourdough's if you are ever in Austin.

*Makes: 7 donuts

  • 2 tablespoons water, warmed
  • 2 tsp instant yeast
  • 3/4 cup (180ml) milk, warmed
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 3 tablespoons butter
  • 2 3/4 cups (360g) all-purpose flour
  • vegetable oil, for frying
Maple glaze:
  • 2 tablespoons milk (give or take)
  • 3 tablespoons pure maple syrup 
  • 2 cups (260g) powdered sugar
Cinnamon sugar bacon:
  • 7 pieces of bacon (you can use more if you would like, this is all I had)
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp cinnamon 


Step 1: For the donuts, whisk together yeast and warm water in a large bowl and let stand for 5 minutes.

Step 2: Add warm milk, sugar, salt, egg, butter, and 1 cup (130g) of flour. Mix for 2 minutes. Slowly add the remaining 1 3/4 cups (230g) flour, a half of a cup at a time. Once you have added all the flour, knead for 2-3 minutes, until dough no longer sticks to the bowl (if it is still sticky, add a tablespoon at a time until it isn't). Continue to knead dough for 3-4 minutes, until dough is smooth.

Step 3: Transfer dough to a greased bowl and cover with a slightly damp towel. Place bowl in a warm area for about one hour (I placed mine on top of our radiator). Dough is ready when it has doubled in size.

Step 4: Transfer raised dough onto a lightly floured surface and carefully roll out till it is 1 inch thick. Cut out doughnuts with a floured biscuit cutter and then cut out the center of each donut with a floured smaller biscuit cutter.

Step 5: Place donuts and donut holes on a lightly floured cookie sheet and cover again with a slightly damp tea towel. Place in a warm area for about one hour. Dough is ready when it has doubled in size.

Step 6: Heat oil in a large, deep skillet or deep fryer to 350F/180C (to know if your oil is ready, stick the end of a wooden spoon in the oil and if it bubbles rapidly around the end, it's hot enough). Once oil is hot, working with 4-6 donuts at a time, carefully drop donuts into oil (I would start with the donut holes). Fry for 1 to 2 minutes, or until golden brown and flip and fry the other side.

Step 7: Remove and drain on a paper towel lined plate. Continue this process until each donut has been fried.

Step 8: For the maple glaze, place wax paper or a paper towel under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk, maple syrup, and powdered sugar. If icing is to stiff, add a teaspoon of milk at a time until desired consistency is reached. Place a plastic bag in a cup and pour the icing inside so that it is easier to pipe. 

Step 9: While the donuts are still warm, pipe some lines of icing over your donuts. 

Step 10: For the cinnamon sugar bacon, spray a pan with cooking spray. Combine the sugar and cinnamon in a shallow plate/dish. Press each side of each slice of bacon firmly into the cinnamon sugar to coat it well.

Step 11: Arrange the slices of bacon on the greased pan. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly. Cook until the bacon is crisp and the sugar is bubbly, about 10 minutes. Let cool for 5 minutes and then cut each strip in half.

Step 12: Arrange cinnamon sugar bacon on top of donuts and drizzle the top with any remaining maple glaze. Serve immediately! Enjoy!!!


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