Maple Bacon Bars with Bourbon Cream Filling
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Maple Bacon Bars with Bourbon Cream Filling
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Maple Bacon Bars with Bourbon Cream Filling are not for the faint of heart! Ultimate salty sweet decadence with every fluffy, creamy, crispy bite. Obsessed!
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Ingredients
For the doughnuts:
- 3 tablespoons (yes, tablespoons not teaspoons) instant yeast
- 1 cup very warm (105 degree) water
- 1/2 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 2 teaspoons fine salt
- 1/2 teaspoon baking powder
- 4 cups (18 ounces) bread flour
- 4 tablespoons (2 ounces) unsalted butter
- 3 large egg yolks
- 1/2 teaspoon vanilla
- Peanut oil, for frying
For the filling:
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons heavy cream
- 2 tablespoons bourbon
For the maple glaze:
- 4 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 1/2 teaspoon light corn syrup
- 1/4 teaspoon pure vanilla extract
- 2 teaspoon pure maple extract
- 1/4 cup hot water
- 10 lices bacon, crisp cooked and roughly chopped
Instructions
For the doughnuts:
- In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients until a cohesive dough begins to form. On medium speed, knead until smooth and soft, about 6 minutes.
- Place the dough in an oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.
- Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough into an 11×12″ rectangle. Cut the dough into 12 rectangles about 5×2-inch big. Transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2-inches apart. Cover with a clean kitchen towel and let rise again until doubled, about 30 minutes.
- When the dough is almost done rising, heat at least 2 inches of peanut oil in a large, deep pot with a candy thermometer attached. Heat to 350°F. Carefully transfer 2 to 3 rectangles to the hot oil and fry for about 1 minute, or until golden, then flip and cook for another minute or until golden brown. Remove from the hot oil, allow to drain on paper towels. Test a doughnut to make sure it’s cooked through before repeating with the remaining dough.
For the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar on low speed. Add in the cream and bourbon and increase speed to high. Beat for 3 minutes, or until very well combined and light. Transfer to a pastry bag fitted with a small plain tip.
- Using the tip, poke a small hole in one end of a doughnuts and fill with about 1 tablespoons of the filling each. Repeat with the other end of the doughnuts.
For the glaze:
- Whisk together the glaze ingredients. Dip the bars into the icing. Immediately sprinkle with the bacon. Allow to set for 15 minutes before serving.
Notes
- If you don't have instant yeast, use active dry yeast and just let it proof with the warm water for 5 minutes, or until frothy, before proceeding.
- Doughnut recipe adapted from Hand-Forged Doughnuts
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