Making the perfect Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts should only take approximately 30 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts recipe can feed your family for 6 doughnuts.
There are many different ways to make this Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts recipe.
Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts Popular Ingredients
- 2 cups walnuts
- 4 slices cooked bacon, chopped finely
- 1 cup apple cider
- 1 tablespoon brown sugar
- 1/4 teaspoon vanilla extract
- 1/2 stick cinnamon
- 1/2 lemon
- 2 cups confectioners’ sugar
- 6 homemade or prepared plain doughnuts, such as Bobby Flay’s Plain Doughnuts, recipe follows
- 1 cup whole milk
- 2 tablespoons sugar
- 1 teaspoon salt
- One 1/4-ounce package active dry yeast (2 1/2 teaspoons)
- 2 tablespoons vegetable oil, plus more for oiling and frying
- 1 teaspoon grated lemon zest
- 2 large eggs, lightly beaten
- 3 1/2 to 3 3/4 cups all-purpose flour, plus more for sprinkling and flouring
Steps for making Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts
- For the topping: Preheat the oven to 325 degrees F.
- Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish with the bacon and mix together. Set aside.
- For the apple cider glaze: In a small saucepot, add the apple cider, brown sugar, vanilla extract, cinnamon and a squeeze of lemon juice. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool.
- Put the confectioners’ sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth.
- To top the doughnuts: Gently dip the top of each plain doughnut into the glaze and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts and bacon. Place on a wire rack to let set.
- Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
- While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
- Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
- Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
- While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.
Popular Categories for this Recipe
- Doughnut Recipes
- Nut Recipes
- Bacon Recipes
- Breakfast – Breakfast is the first meal of the day eaten after waking from the night’s sleep, in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more “typical”, or “traditional”, breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.
You might need the following Bakeware
In this section we’ve listed Bakeware items that might be helpful to make this Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
