This dish for homemade, mashed potato salad with homemade mustard is traditional.
| Prep Time: | 25 mins |
| Cook Time: | 7 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 32 mins |
| Servings: | 6 |
| Yield: | 16 to 20 small doughnuts |
Ingredients
- 1 cup cold water
- 2 tablespoons cold water
- ½ cup butter
- 2 tablespoons white sugar
- ¼ teaspoon salt
- ⅛ teaspoon freshly grated nutmeg
- 1 cup all-purpose flour
- ½ teaspoon vanilla extract
- 4 large eggs
- 12 strips bacon, sliced crosswise into 1/2-inch pieces
- vegetable oil for deep frying
- ¼ cup maple syrup, for serving
- ¼ teaspoon salt
Instructions
- Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes.
- Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour.
- Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Remove dough from refrigerator and stir in bacon pieces.
- Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly.
- Serve hot, drizzled with maple syrup and topped with bacon pieces.
- If frying in batches, hold cooked doughnuts in a warm oven.
Nutrition Facts
| Calories | 542 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 15 g |
| Sodium | 784 mg |
| Sugars | 12 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
This is the official breakfast / brunch winning dish. They turned out so light and airy you can eat lots of them! The addition of bacon over top with the syrup is the perfect bite. Next time I may add hot sauce to the syrup or some cayenne to the batter. I also think cheese might be delicious as well. This was a great breakfast treat. Thanks, Chef John!
Absolutely delicious… my mate said it’s something that should be in a restaurant.lol I’ll sleep on it. Thank you chef!
Good for breakfast, a little decadent but does fill you up! I can only eat a couple before feeling stuffed! Tastes good even when cold the next day.
This recipe was delicious.
I’m pretty sure CJ did a half batch recipe in his video, and that’s why the two amounts he mentions ( 2 eggs and 6 slices of bacon) don’t match the recipe.
The recipe calls four 4 eggs in the video he does 2 eggs. I went with 2. There was no puffing as mine sat deep in the oil, maybe weigh down by bacon bits. I only did half with bacon. Could not get them to fully cook through do to oil being on the high side since I am improvised with a meat thermometer. I suppose I could add another egg to the other half to see if that helps with optimum fluff puffiness to get them up out of the oil. Try a couple with the bacon first , its different but good but different.
I made it the same way as stated and couldn’t eating them! Definitely a keeper but they are on the heavy side.
This was great! I do think I’ll leave out the bacon next time, and have it on the side.
So decadent! My sister made them just as the recipe said, including the maple syrup, then I made them as well with half the batch drizzled with syrup and the other half dusted with a little icing sugar (I’m from a Dutch background ). Yum! Probably not an item listed on any diet, sad to say…