9th November 2015 Debra

Maple syrup and bacon donuts

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Bacon and maple syrup may sound unusual, but this classic Canadian combination is a winner!


  • 200g/7oz Waterall Smoked Bacon, finely chopped

  • 2 free-range eggs, beaten

  • 225ml/7½fl oz buttermilk

  • 100g/3½oz caster sugar

  • 500g/1lb 2oz plain flour

  • 1 tsp ground cinnamon

  • 1 tsp baking powder

  • ½ tsp bicarbonate of soda

  • 65g/2¼oz butter, melted

  • vegetable oil, for frying

  • maple syrup, to serve

Preparation method

  1. Heat a frying pan and fry the bacon pieces for 2-3 minutes, or until crisp. Set aside.
  2. Whisk the eggs, buttermilk and sugar together in a bowl.
  3. Sift the flour, cinnamon, baking powder and bicarbonate of soda into a separate bowl, then whisk in the buttermilk mixture.
  4. Stir in the melted butter and half of the bacon until the mixture comes together as a soft dough.
  5. Roll the dough out until 1cm/½in thick and use a pastry cutter to cut out 6cm/2½in circles. Cut a smaller circle from the middle of each larger circle to make a doughnut shape.
  6. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  7. Deep-fry the doughnuts for 2-3 minutes, or until puffed up and golden-brown.
  8. Remove the doughnuts from the pan and set aside to drain on kitchen paper.
  9. Drizzle the doughnuts with the maple syrup and sprinkle over the remaining bacon pieces.

Article taken from Simon Rimmer on the BBC website

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