Bacon-Nut Topped Donuts

Ingredients:

Nut and bacon filling

• 2 cups walnuts
• 4 slices bacon, finely chopped

Apple Cider Glaze

• 1 cup apple cider
• 1 tbsp. l. brown sugar
• 1/4 tsp vanilla extract
• 1/2 cinnamon stick
• 1/2 lemon
• 2 cups powdered sugar

Regular donuts

• 1 cup whole milk
• 2 tablespoons of sugar
• 1 teaspoon of salt
• 7 g dry yeast (2.5 tsp)
• 2 tablespoons vegetable oil, plus more for greasing and frying
• 1 teaspoon grated lemon zest
• 2 large eggs
• 3.5 to 3 3/4 cups of premium flour
• Special equipment: round shapes with a diameter of 2.5 and 5 cm.

Preparation:

1. For the filling: Preheat oven to 160°C.
   
   Place the walnuts on a baking sheet in a single layer and bake until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop finely. Place in a shallow dish with the bacon and toss to coat. Set aside.
2. Apple Cider GlazeIn a small saucepan, add apple cider, brown sugar, vanilla extract, cinnamon, and lemon juice. Bring to a boil over high heat, then reduce heat and simmer. Cook until syrup forms, reduce heat, and simmer for another 10 minutes. Cool.
3. Place the powdered sugar in a bowl and fold it into the glaze, 1/4 cup at a time. Stir until smooth.
   
   To glaze the donuts: Carefully dip the top of each donut into the glaze and allow any excess glaze to drip back into the bowl. Then sprinkle the top with walnuts and bacon.
   
   Recipe Yeast-raised donuts with glaze.
   
   

   Homemade donuts, classic recipe

   
   Bring the milk to a boil in a heavy saucepan, remove from heat, and add sugar and salt. Pour into a large bowl and let cool slightly.
   
   While the milk is cooling, dissolve the yeast in 2 tablespoons of warm water in a small bowl. Let it sit for 5 minutes.
   
   Combine the yeast with the milk mixture and add the butter, lemon zest, and eggs. Add 2 1/2 cups of flour and stir with a wooden spoon until a very soft dough forms. Place 1 cup of flour on a work surface and place the dough on top, removing it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, scraping down all the flour from the work surface and adding more flour if necessary. The dough should be slightly sticky. Transfer the dough to a large, greased bowl and lightly dust it with flour. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm, dry place for 1-1.5 hours; it should double in size.
   
   Place the dough on a floured surface and roll it out to a thickness of 2.5 cm. Cut out a large circle with a diameter of 5 cm. Use a small cutter to cut out a hole for the donut. Place the cutters on a baking sheet, cover the donuts with a kitchen towel, and let them rest in a warm place for 30 minutes.
   
   While the donuts are rising, heat about 10 cups of vegetable oil in a large, deep saucepan. Fry the donuts, 2 at a time, turning once or twice, until golden brown, about 2-3 minutes per batch. Transfer the finished donuts to paper towels and drain any excess oil.