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Wednesday, October 12, 2011

Bacon - Maple Doughnuts

The Lovely Sharon encourages me to eat better.  I need to watch my weight, deal with diabetes, high blood pressure and bad cholesterol.  I think I have found the perfect food.  The following recipie was in this morning's Salt Lake Tribune:

3 cups unbleached all-purpose flour

1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup (1 stick) salted butter
1 cup buttermilk
3 large eggs, beaten
2 tablespoons maple syrup
1 teaspoon maple extract

11/4 cups powdered sugar, sifted
1/2 cup maple syrup
1/2 teaspoon maple extract
8 slices crisply cooked bacon, crumbled

Heat oven to 375 degrees and position the oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.

In a large bowl, combine flour, granulated sugar, baking powder and baking soda with a whisk. Melt butter in a small pot over low heat. In a medium bowl, combine melted butter, buttermilk, eggs, maple syrup and maple extract. Whisk until foamy, 1 to 2 minutes. Pour egg mixture into the flour and stir, using a large wooden spoon, until completely combined.

Using a pastry bag fitted with a 1/2-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full.

Alternatively, you can use a gallon-sized resealable plastic storage bag.

Fill the bag and using scissors, remove 1/2-inch from one of the bottom corners and proceed filling the pans as described above.

Bake 8 to 10 minutes, until doughnuts spring back when lightly touched. Remove from oven, invert doughnuts onto a rack and cool completely.

To make the glaze, combine powdered sugar, maple syrup and maple extract in a medium bowl. Whisk until smooth.

Dip the top of each doughnut into the glaze and lift, allow the excess to drip back into the bowl. While glaze is still wet, sprinkle with bacon crumbles. Place on a platter and serve. These doughnuts are best served fresh.

Servings » 16 large or 64 mini doughnuts

That is the beauty of Utah. The front page of the LifeStyle Section of the newspaper has a recipie for bacon-maple dougnuts.  If you were reading the New York Times or the LA Times, you would be stuck with some dumb french food recipie or some Thai food recipie.  Not in Utah, we provide recipies of the good stuff, bacon-maple doughnuts.  No wonder Brigham Young said "This is the Place".

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