Uploaded May 2015 | Updated September 2026, 2 weeks ago
Chocolate Glazed Bacon Doughnuts
Ingredients:
2 - 1/4 packets of yeast
1/4 cup warm water
1 1/2 cups warm milk
1/2 cup sugar
1 tsp. salt
2 eggs
6 cups shortening (1/3 cup for dough, 5 2/3 cups for frying)
5 cups all purpose flour
Cream Glaze
1/3 cup butter
2 cups powdered sugar
2 tsp. vanilla
6 tbsp. hot water
Chocolate Glaze
Same as Cream Glaze except add 5 oz. milk chocolate chips, reheat to melt chocolate.
Bacon Topping
5 slices thick bacon, cooked & diced
Directions:
Dissolve yeast in warm water in a large bowl & add sugar, stir to mix.
When yeast starts to foam, add milk, salt, eggs, shortening, 1 cup of flour and mix with hand mixer.
Add 1 more cup of flour, mix with hand mixer and repeat this step.
Add 1 cup of flour, mix with fork and repeat this step.
Cover bowl with towel, set in a warm non drafty location and let rise for one hour.
While dough is rising, cook bacon and set aside. Mix Cream Glaze in a 6-8" camp oven, heat and stir over low heat and set aside. Heat remaining 5 2/3 cups of shortening in a 10" deep camp oven. (Cooking temperature should be 350 F - 375 F)
Roll dough out on a floured surface until dough is 3/8" thick, press cut doughnut shapes and set on wire rack. Gather remaining dough, knead and repeat rolling - cutting process until you run out of dough. (Dough may be springier each time and require more force to roll out)
Place up to four doughnuts in hot oil and flip one time. (350 F will require 1 minute per side. 375 F will require 30 per side)
Remove doughnuts with metal tongs or a metal slotted spoon and place on wire rack.
Dip doughnuts in glaze and place on paper towel.
Add diced bacon and spoon more glaze over bacon.
ENJOY!!!
TIP: Use a candy thermometer to monitor oil temperature and be sure to have a roll of paper towels handy.
Chocolate Glazed Bacon Doughnuts
Ingredients:
2 - 1/4 packets of yeast
1/4 cup warm water
1 1/2 cups warm milk
1/2 cup sugar
1 tsp. salt
2 eggs
6 cups shortening (1/3 cup for dough, 5 2/3 cups for frying)
5 cups all purpose flour
Cream Glaze
1/3 cup butter
2 cups powdered sugar
2 tsp. vanilla
6 tbsp. hot water
Chocolate Glaze
Same as Cream Glaze except add 5 oz. milk chocolate chips, reheat to melt chocolate.
Bacon Topping
5 slices thick bacon, cooked & diced
Directions:
Dissolve yeast in warm water in a large bowl & add sugar, stir to mix.
When yeast starts to foam, add milk, salt, eggs, shortening, 1 cup of flour and mix with hand mixer.
Add 1 more cup of flour, mix with hand mixer and repeat this step.
Add 1 cup of flour, mix with fork and repeat this step.
Cover bowl with towel, set in a warm non drafty location and let rise for one hour.
While dough is rising, cook bacon and set aside. Mix Cream Glaze in a 6-8" camp oven, heat and stir over low heat and set aside. Heat remaining 5 2/3 cups of shortening in a 10" deep camp oven. (Cooking temperature should be 350 F - 375 F)
Roll dough out on a floured surface until dough is 3/8" thick, press cut doughnut shapes and set on wire rack. Gather remaining dough, knead and repeat rolling - cutting process until you run out of dough. (Dough may be springier each time and require more force to roll out)
Place up to four doughnuts in hot oil and flip one time. (350 F will require 1 minute per side. 375 F will require 30 per side)
Remove doughnuts with metal tongs or a metal slotted spoon and place on wire rack.
Dip doughnuts in glaze and place on paper towel.
Add diced bacon and spoon more glaze over bacon.
ENJOY!!!
TIP: Use a candy thermometer to monitor oil temperature and be sure to have a roll of paper towels handy.
