Maple-Bacon Crullers
Recipe courtesy of Peggy Stout, Executive Pastry Chef, The Country Club at Mirasol (Palm Beach Gardens, Fla.)
Ingredients
- Ingredients for the crullers:
- water - 255 gms.
- unsalted butter - 57 gms.
- granulated sugar - 1 Tbsp.
- table salt - 1/2 tsp.
- bread flour - 180 gms.
- eggs - 3 ea., large
- egg white - 1 ea., large
- vanilla - 1 tsp. (or ½ vanilla pod, scraped)
- oil for frying - (peanut, canola, vegetable or safflower)
- Ingredients for the glaze:
- unsalted butter - 4.5 ozs.
- 100% pure maple syrup - 2 ozs.
- 10x powdered sugar - 14 ozs., sifted
- bacon - 6-8 pieces, finely chopped
- salt - pinch
Instructions
Procedure for the crullers:
- Bring the water, butter, sugar and salt to boil.
- Add the flour all at once.
- Stir constantly until the mixture comes off the sides of the pot and excess moisture is gone.
- Add to the bowl of a stand mixer with the paddle and let it cool a bit. Then slowly add the eggs and the vanilla.
- Cut 12 3-inch circles of parchment paper. With a medium-sized star tip, pipe rings of the choux onto the parchment squares.
- Heat the oil to 350°F, and place the parchment squares with the dough, directly in the oil.
- Use tongs to remove the paper and turn the crullers over, cooking until golden brown.
Procedure for the glaze:
- In a bowl over a double boiler, combine unsalted butter, maple syrup, powdered sugar and salt.
- Let the butter and syrup melt completely, and then whisk in powdered sugar until smooth. (Chef’s note: Bacon fat can be substituted for some of the butter.)
- After the donuts have cooled a bit, dip in the glaze and sprinkle chopped crispy bacon on top.
