Sooo….my run on The Next Food Network Star came to an end this week! In the end bacon was my demise …give a nice Jewish girl some bacon and see what she comes up with! What a crazy and weirdly amazing experience. I have made fabulous lifelong friendships and was able to partake in a great adventure!
Enough of that!!! I have been getting bombarded!!! On Sunday evening on the Cooking Channel’s After Party, I sat down with Adam Gertler (yes, even hotter in person), super duper Sunny Anderson and sweet as can be Kelsey Nixon! I made them Bacon Doughnuts….deep fried in bacon fat….topped with Nutella and sprinkled with crunchy bacon! Why didn’t I think of this in Kitchen Stadium????!!!!! Enjoy the recipe below!
Makes 10 dougnuts and doughnut holes!
1 cup warm milk
2 pks. Rapid Rise Dry Active Yeast
1 tsp. sugar
Warm milk, add yeast and sugar.
Mix and set aside for 8 minutes until foam forms
¾ cup boiled Yukon Gold potato (warm)
2 TB unsalted butter
½ cup crispy bacon
Mash potatoes and butter together until smooth.
Mix in bacon.
2 ¼ cups flour
¼ cup of sugar
Pinch of salt
Mix dry ingredients together.
Mix in potato mixture.
Add milk mixture and stir all ingredients together.
Knead dough on a lightly floured surface until smooth (2 min).
Roll to a ¼ in. thick.
Cut out doughnuts using a 3in. cutter. You may cut out the center as well for doughnut holes.
Place doughnuts on a lightly floured surface for 30 minutes until doubled in size.
3-4 cups of bacon grease or a mixture of bacon grease and vegetable oil.
Heat oil to 350-360 degrees.
Fry the dough until golden brown. About 4 minutes per side. 3 min per side for the doughnut holes.
Drain on a paper towel.
2 cups Nutella
½ cup half and half
1 cup crumbled bacon
Mix together Nutella and half and half until smooth. When the doughnuts cool, dip in Nutella mixture and top with crumbled bacon.
1 cup sugar
¼ crispy bacon
Blend in a food processor until the bacon is incorporated into the sugar.
***Roll doughnut hole is bacon sugar while warm.