Maple Bacon Doughnuts

FOR THE DOUGHNUT:

Heat milk, cream and Crisco in a small saucepan over medium low heat just until shortening has melted completely. Then remove it from heat and set aside to cool to lukewarm.

Pour warm water in a mixer bowl (make sure the bowl is warm). Sprinkle yeast over the water. Let it sit for about 5 minutes until bubbly. Then add the milk and shortening mixture, eggs, sugar, salt and nutmeg. Add 2 cups of the flour. Mix using paddle attachment until flour is incorporated (on low speed). Turn up the speed to medium and beat until well combined. Add remaining flour in ½ cup increments. Change to dough hook attachment and beat on medium for about 3-4 minutes. Batter will be VERY sticky. Transfer to a well-oiled bowl, cover and let rise for about one hour.

On a floured surface, roll dough to about ½ inch thick. Cut using a 2½ inch round cutter and a ⅞ inch ring for the center/doughnut hole (I use a cannoli form to do the center). For filled doughnuts, do not punch out the center. Set doughnuts on a floured surface to rise, for about 30-60 minutes (covered).

Preheat oil in a stainless skillet or deep fryer (I use the skillet). When oil is hot, place doughnuts in oil for about 2-4 minutes on each side, until browned. Transfer to cooling rack and let dry before glazing or frosting. Repeat with the remaining doughnuts and holes.

FOR THE FROSTING:

In a mixer, blend milk with maple syrup. Add in maple flavoring. Beat in powdered sugar until smooth and you reach the desired consistency. Dip each doughnut into the maple frosting and then sprinkle with bacon crumbles. For extra maple flavoring, use a maple bacon variety. Enjoy!