#NationalDonutDay

Happy #NationalDonutDay everyone! Being that the holiday also happens to fall on a #ThirstyThursday this year, I thought I'd celebrate with a recipe combining my two favorite things in life - sweets & libations. Hence, these Maple Bourbon Bacon Donuts were born.

Did I pique your interest yet? I sure hope so. I mean look at them. Golden brown and fluffy, covered in a scrumptious maple syrup and bourbon glaze, and sprinkled with salty, smoky bacon. I mean, I don't think I even need to say more. Except maybe give you the recipe. Cause I know you wanna try em. Read on below:

For the Donuts: Start by frying up 4 - 6 pieces of thick cut bacon. Yes, fry them. Now is not the time for one of those microwave tray things. You'll need the rendered fat. (I know.) Now, set aside your bacon and crumble for topping the donuts later... and maybe eat a slice or two while you're baking. Once your fat has cooled, combine it (about 1/4 cup) with 3/4 cup of milk. Then, activate 1 packed of yeast in 1/4 cup warm water in the bowl of your standing mixer. (You know the drill.) Once it's foamy, pour in your milk/fat mixture, one egg, and spices (2 1/2 tablespoons sugar, 1/2 teaspoon salt, and 1/2 teaspoon pumpkin pie spice). Give everything a good mix, and slowly add 2 1/2 - 3 cups of flour. Everyone's dough will be different here. I needed close to 3. Once that's kneaded, allow it to rise for about an hour before rolling it out and cutting out your circles. Then, set aside your donuts on a tray for another half hour to rise once more before frying.

To Fry: Add about an inch and a half of canola oil to a heavy bottomed pot (I used my dutch oven) and heat until the surface looks shiny and the end of a wooden spoon forms tiny bubbles when inserted. Then (carefully!) lower in 2-3 donuts at a time and cook for just about a minute per side. Remove and put on a wire rack to cool briefly before topping with your glaze.

For the Glaze: Combine 1 cup of powdered sugar, 1 tablespoon of maple syrup, 2 teaspoons milk and 1 teaspoon of good quality bourbon. Stir together with a whisk to form a thick glaze. If it's too think for you, add more milk (a drop at a time) to desired consistency. Dip the donuts and sprinkle with reserved bacon.

Eat immediately. And try not to eat the whole batch yourself. Or do it. I won't stop you. x