- 3 envelopes active dry yeast
- 1/3 cup warm water (105 to 115 degrees F)
- 2 cups lukewarm milk
- 2/3 cup white sugar
- 1/4 cup and 3 tablespoons shortening, plus 6 cups for frying
- 1 1/4 teaspoon kosher salt
- 3 eggs
- 6 2/3 cups all-purpose flour
- Maple Glaze, recipe follows
- 1 pound hickory smoked bacon, cooked and finely chopped
Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
Cook's Note: When frying, vegetable oil can be substituted for the shortening.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.