Beer, bacon, and doughnuts?

There’s a decent backstory to this. My restaurant serves A LOT of burgers. Its gotten a fair amount of hype…smoked gouda cheese blended into four cuts of beef, melted gruyere cheese, chipotle aioli, a brioche bun, and most importantly apple wood smoked bacon. So its fair to say we go through a decent amount of bacon. Now whenever you cook off bacon, you end up with rendered bacon fat, which we put to good use making bacon salad dressing (there’s an oxymoron in there somewhere) and bacon cream. But we got to the point where I made them comment, there’s probably enough around to fill up our table-top fryer. And then my chef mentioned using that to make doughnuts. We laughed, joked about our food ultimately giving someone a heat attack, and then forgot about it.

A few weeks ago, Heavy Seas brewery hosted a beer and bacon event. Since my chef had already planted the idea in my head to make some sort of bacon doughnut. So we took this as the opportunity to make this happen.

Decided the whole frying doughnut in bacon fat might be a tad too extreme, and decided make a glaze using rendered bacon fat, confectioners sugar, and maple syrup. Then I played around with flour, yeast, beer ratios until I stumbled upon the perfect combination for the doughnut itself. Stuffed them with some lovely raspberry framboise jelly the first time around and apple cider jam the second time. And I had it…the perfect heart unhealthy dessert. Beer, bacon, jelly doughnuts.


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