Bring On The Bacon Donuts (loukoumades with crispy bacon)

It’s not often that I come across people who don’t like donuts. So, on one recent occasion where I knew I was going to have a captive audience, I decided to test a new recipe for some Greek honey donuts that I had been experimenting with.

It actually all began with one of my Facebook friends who inspired me with some donuts she had made that included some crispy bacon that was worked into the dough. The donut I had in mind was a drop batter type of donut that I had been experimenting with. I recently started playing around with my original recipe by adding some steamed potato to the batter to give it a better shelf life and tenderness, and so far I was really pleased with the overall texture and result.

Greek honey donuts or loukoumades (pronounced loo-koo-ma-des) are of  this same batter type variety instead of the ones that are more of a dough and rolled out/cut out…and I did not know if the addition of the bacon would work but I was willing to try.

Getting the right amount of moisture is the key in a product like this because if the batter is too thin, then they will remain raw on the inside and if the batter is too dry then you will have a few hockey pucks on your hands that you can use for target practice.

I had experimented with the recipe a few times and was ready to try it with the added bacon to take these little heavenly pillows to the next level.

I put the recipe together, fried them up and tossed them in the light honey syrup that I use all the time and boy were they good. I’m just so glad that I had many people around me to enjoy them too, because I really could have eaten every single one without even batting an eye.

Bacon Donuts

2 cakes of fresh yeast or 2 packs of rapid rise dry yeast

13 oz flour (about 2 cups)

2 teaspoons salt

1 tablespoon sugar

1 tablespoon vegetable oil

8 oz of steamed potato, 1 medium (cube and steam then pass thru ricer)

1 cup crispy bacon pieces, cool

10 oz or ¼ cups warm water

I batch Honey Syrup or you can use straight honey or maple syrup

If you are making the honey syrup, make that first and set aside to cool slightly.

Add the yeast to the bowl of a stand mixer and using a whisk, dissolve well in the warm water. Then add the oil, flour, then the potato that has been passed thru the ricer along with the sugar and salt. Using your paddle attachment, combine all of the ingredients and mix well. The batter will be loose but not watery. Lastly, toss in the bacon pieces and mix in well. Cover this with plastic wrap and then cover with a tea towel and allow it to rise in a warm place for about an hour until it has doubled in volume.

Heat your oil to 350°C and then using a small scoop (or a spoon) drop in pieces of dough and fry them until golden brown.

Remove them onto a paper lined tray for a few minutes and then drop them into the honey syrup until well coated.

If you choose not to make the honey syrup and prefer to use the honey as is or even maple syrup, make sure to add this to the donuts while they are still warm and then toss them well until they are evenly coated.

Place them into a large serving bowl or platter and enjoy!


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