Maple Bacon Doughnuts

SERVINGS: 16 doughnuts

INGREDIENTS

BACON TOPPING
4 cups chopped HORMEL® BLACK LABEL® Maple Bacon, cooked
1 cup packed brown sugar
3 tablespoons butter
¼ cup pure maple syrup
DOUGHNUTS
½ cup warm milk (105° to 110°F)
2 tablespoons yeast
¾ cup sugar, divided
¼ cup butter, melted
4 eggs, lightly beaten
7 cups all-purpose flour, approximately
1 teaspoon salt
Canola oil for deep frying
MAPLE GLAZE
3 cups powdered sugar
½ cup milk
1 teaspoon maple flavoring
1 teaspoon maple syrup
½ teaspoon vanilla extract
Pinch salt

DIRECTIONS

To make the bacon topping, in large skillet combine all ingredients over medium heat. Cook, stirring until sugar is dissolved. Simmer, without stirring, 5 to 7 minutes or until thickened. Remove bacon pieces from pan to wire rack; set aside.
To make the doughnuts, in medium bowl, combine warm milk, yeast and 2 teaspoons sugar. Let stand 10 minutes until frothy. Add remaining sugar, butter and eggs.
In large bowl combine 6 cups flour and salt; make well in center. Add milk mixture. Mix to a smooth, soft dough, adding remaining 1 cup of flour only if needed or use for kneading.
Turn dough onto floured work surface. Knead 5 minutes or until smooth dough forms, adding a little extra flour if dough is too sticky. Or use dough hook of electric mixer until smooth dough forms and pulls away from side of bowl.
Brush medium bowl with oil. Place dough in bowl; cover. Let stand in warm place 1 hour or until dough is doubled in size. Punch down dough. Roll dough on lightly floured surface to ½-inch thick. Cut dough into 3-inch wide doughnuts. Place on greased baking sheet; cover. Let rise in warm place 10 minutes. In large saucepan or deep fryer, heat oil to 350°F.
Cook doughnuts in batches 1 ½ minutes per side or until golden brown; remove to wire rack to drain.
To make the maple glaze, in small bowl, combine all ingredients. Dip warm doughnuts into glaze. Let stand on wire racks. Sprinkle with bacon topping. Let stand 10 minutes or until glaze is set. Makes 16.