Oregon · Breakfast
Portland Maple Bacon Doughnut
- Advanced
- 3 h
- roughly 2 of 4 for cost
Leads with a sweet edge rounding the corners, richness that coats and comforts.
Ingredients
- For the dough: 500g flour, 7g yeast, 60g sugar, 1 tsp salt, 240ml warm milk, 2 eggs, 85g butter
- Neutral oil for frying
- For the glaze: 300g icing sugar, 60ml maple syrup, 3 tbsp milk
- 8 rashers bacon, cooked crisp and broken
Equipment
Deep-fry pot
The skills inside
Kneading doughProofing: the rise before the oven
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Knead the dough until smooth and rise 90 min until doubled. 90 min
- Roll to 1cm, cut into bars or rings, and rise 30 min until puffy. 30 min
- Fry at 175C for 60-90 seconds a side until deep gold.
- Whisk the maple glaze and dip each warm doughnut.
- Lay strips of crisp bacon across the wet glaze so they set in place.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Kneading dough 57 recipes
- The work changed it: what began shaggy and rough is one smooth, cohesive mass, with nothing raggy hanging off it.
- The surface has gone satin and barely tacky, releasing cleanly from hands and board instead of leaving a trail.
- Worked to the point this dough asks for and no further: springy and elastic where structure is wanted, just brought together where tenderness is.
- Torn or cut open, the inside is uniform: no dry streaks, no unmixed pockets, no core of flour that never met the water.
- After its rest it rolls and shapes without snapping back. A dough that fights the pin needed more rest, not more force.
Where it goes wrong Sticking was fought with flour instead of technique or patience, stroke after stroke, until the dough had taken in far more than the formula asked; it turns tight and dry under the hands, and bakes dense however well everything else goes.
Proofing: the rise before the oven 78 recipes
- Judged on volume against the container rather than on the clock: visibly grown, and grown by roughly the amount the recipe describes.
- The poke test agrees: a floured fingertip pressed a centimetre in leaves a dent that springs back slowly and only part of the way. Straight back means it is not ready; no spring at all means it has gone.
- The surface is domed, smooth, and slightly sheened: not cratered, wrinkled, or collapsed, and not skinned over and dry from proofing uncovered.
- Handled, it feels alive and airy: light for its size, with bubbles visible under the skin.
- It springs in the oven: the piece lifts in the first minutes and the scores open. A shape that does not move at all was proofed past its point before it went in.
Where it goes wrong It was proofed to the clock in a kitchen colder or warmer than the recipe assumed: overproofed, it collapses as the blade touches it and bakes flat and dense with a sour edge; underproofed, it tears at the side and bakes tight.
At the Table
- The Pour
- Mimosa (weekends only)
- Also Right
- Cava, straight
- From the Taps
- -
- Zero-Proof
- Fresh orange juice & café au lait
Morning food wants brightness and bubbles, or honest coffee: nothing that argues before noon.
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