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| maple-glazed sweet potato doughnuts with bacon crumbs |
you really must try these - well, not these these as they have already been consumed - but you should definitely whip up a batch of your own very soon. it takes only 30 minutes to mix the dough (the night before works best) and then you can fry them up in the morning while the coffee brews, more or less.
these are so good, i've made them twice in the past week. and that's a lot considering i usually take my breakfast in bed and wait for the house to be emptied of all inhabitants before venturing out from beneath the covers. i am not a morning person. but the thought of having these warm, puffy, bacon-encrusted morsels in as little as 45 minutes has changed all that.
here's a picture of the dough (looks like any other dough, i know) and if you look carefully, you'll see my fancy doughnut cutter (both pieces) in the background....
...a wine glass and the cap to an over-sized bottle of olive oil.
glaze (check), bacon crumbles (check).....time to fire up the fryer
after you fry, drain, dip, drip, roll and cool...they will look like this:
fry: 360 degree fat (shortening, vegetable oil or lard)
drain: on brown paper for 3-4 minutes
dip: in maple glaze (recipe below)
drip: on a wire rack so the glaze spreads out a bit
roll: the tops in bacon crumbs (i use an old coffee grinder to chop some a bit finer)
cool
