Patrick cooks

Stuffed maple and bacon ring doughnut

Preparation time:
30-35 min
Cooking time:
Up to 30 min
Up to 8 serves

Is it donut or doughnut? Honestly, I don’t think it really matters because I dare you to find me someone who doesn’t love a doughnut. And I am not taking that stale, stodgy sickly-sweet things you might find in a petrol station. I am talking super light, fluffy sugar-coated little pillows of happiness stuffed with amazing flavours. We have been making doughnuts at our bakery for years. They are the prefect weekend treat. We make our doughnuts using an enriched brioche dough which is flavoured with a little orange zest which helps to cut through the sweetness. The dough is then slow fermented overnight to give maximum flavour. The flavour combinations in this doughnut are inspired by the classic brunch of crispy bacon, maple syrup and pancakes. Believe me before you judge it you got to try it.

  • Ingredients

      For the Doughnut dough:
    • 500g Strong white flour
    • 75g Caster sugar
    • 5 tsp Salt
    • 1 Free range egg
    • Zest of ½ orange
    • 15g Fresh yeast
    • 250g Milk, warmed slightly
    • 50g Butter, diced
      Maple Glaze:
    • 200g Icing sugar
    • 100g Maple sugar
    • 10g Lemon juice
    • 6 Pieces of crispy streaky bacon
    • 200g of Crème patisserie in a piping bag with a 3mm piping nozzle
  • Method

    • Day 1
      Use a mixer with the dough hook attachment for this recipe. After all, you have earned a break and this recipe is all about indulgence so let the mixer do the hard work for you.
    • In the bowl of the mixer combine the flour, salt, sugar and orange zest. Crumble the fresh yeast into the milk and stir together to help the yeast dissolve. Add the yeasted milk to the mixing bowl along with the egg.
    • Begin mixing the dough on a slow to moderate speed. Resist the temptation to increase the speed on the mixer initially. Mixing on a high speed will generate heat within the dough which on this occasion we want to avoid. Continue to knead the dough for 4 to 5 minutes. Increase the speed of the mixer slightly and add 25g of diced butter to the dough. Ensure all the butter has incorporated before adding another 25g of butter. Continue kneading until all the butter has been incorporated. The dough should be smooth and silky and come away cleaning from the sides of the bowl.
    • Transfer the dough to a clean oiled bowl, cover with cling film and place into a fridge to ferment and proof overnight.
    • Day 2
      Remove the dough from the fridge and knock back. Turn the dough out onto a lightly floured surface.
    • For a ring doughnut you will require a rolling pin and 2 round cutters, 8cm cutter and 3cm cutter. Using a rolling pin roll the dough out to just over 1 cm thickness. Prepare a baking tray by lining it with parchment paper. Brush the parchment paper with sunflower oil which will prevent the dough from sticking later.
    • Using the 8cm cutter cut the rolled-out dough. Remove the centre of each doughnut using the 3cm cutter to create the ring doughnut. Place each doughnut evenly spaced apart onto the prepared baking tray. Brush the surface of each doughnut with sunflower oil and cover the baking tray loosely with cling film. Brushing the surface of each doughnut with sunflower oil will prevent the cling film from sticking. Set the doughnuts aside to prove for 1 hour 30 minutes at room temperature. The trimmings and off cuts of dough can be reformed into one piece of dough and used for filled doughnuts.
    • Each doughnut will need to be fried for 2 minutes on either side. Heat the oil to 170c. Gently transfer each doughnut to the heated oil. Fry each doughnut presentation side facing up first. If you fry the doughnuts presentation side facing down first it causes the doughnut to lose shape. Fry each doughnut for 2 minutes on either side before transferring each doughnut to a cooling rack to allow any excess oil to drip off. As the doughnuts cool prepare the maple glaze.
      For the Maple Glaze:
    • Sift the icing sugar into a clean bowl to remove any lumps. Add the maple syrup and lemon juice to the icing sugar and stir together to achieve a coating consistency. Cover with cling film and leave to one side until required.
      To finish:
    • Make four small incisions into the based of each ring doughnut. Scissors are great for this. Fill each incision generously with crème patisserie. Dip the top of each filled ring doughnut into the maple glaze. Place onto a wire rack. Garnish the top of each doughnut with crispy bacon before allowing the glaze to set. Indulge!

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