Maple Bacon Bars with Bourbon Cream Filling

August 17, 2015 3:33 am Published by Leave your thoughts

maple-bacon-bars-with-bourbon-cream-filling

Maple Bacon Bars with Bourbon Cream Filling

Every now and then we see a recipe that makes our eyes almost pop right out of our heads. This is one of those recipes. Maple bacon bars have become commonplace, but this recipe one-ups the beloved maple bar by adding a bourbon cream filling. The creative genius behind this silky, boozy filling is Tessa, the mastermind behind the food blog Handletheheat.com. She describes these maple bacon bars as taking all day to make, but being totally worth it. We couldn’t agree more. Make these for a special occasion like a birthday or anniversary, and whoever you make them for will love you forever. Follow Tessa on Facebook, Twitter, Instagram and Pinterest for more eye-popping recipes.

Photography by HandleTheHeat.com
Photography by HandleTheHeat.com

Yield: 12 doughnuts

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 4 hours
Note: If you don’t have instant yeast, use active dry yeast and just let it proof with the warm water for 5 minutes, or until frothy, before proceeding.

Ingredients:
For the doughnuts:

3 tablespoons (yes, tablespoons not teaspoons) instant yeast
1 cup very warm (105 degree) water
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
2 teaspoons fine salt
1/2 teaspoon baking powder
4 cups (18 ounces) bread flour
4 tablespoons (2 ounces) unsalted butter
3 large egg yolks
1/2 teaspoon vanilla
Peanut oil, for frying
For the filling:
6 tablespoons unsalted butter, at room temperature
1 1/2 cups powdered sugar
1 1/2 tablespoons heavy cream
2 tablespoons bourbon

For the maple glaze:

4 cups powdered sugar
1/4 cup pure maple syrup
1 1/2 teaspoon light corn syrup
1/4 teaspoon pure vanilla extract
2 teaspoon pure maple extract
1/4 cup hot water
10 slices bacon, crisp cooked and roughly chopped

Directions:

For the doughnuts:

In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients until a cohesive dough begins to form. On medium speed, knead until smooth and soft, about 6 minutes.

Place the dough in an oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough into an 11×12? rectangle. Cut the dough into 12 rectangles about 5×2-inch big. Transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2-inches apart. Cover with a clean kitchen towel and let rise again until doubled, about 30 minutes.

When the dough is almost done rising, heat at least 2 inches of peanut oil in a large, deep pot with a candy thermometer attached. Heat to 350°F. Carefully transfer 2 to 3 rectangles to the hot oil and fry for about 1 minute, or until golden, then flip and cook for another minute or until golden brown. Remove from the hot oil, allow to drain on paper towels. Test a doughnut to make sure it’s cooked through before repeating with the remaining dough.

For the filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar on low speed. Add in the cream and bourbon and increase speed to high. Beat for 3 minutes, or until very well combined and light. Transfer to a pastry bag fitted with a small plain tip.

Using the tip, poke a small hole in one end of a doughnuts and fill with about 1 tablespoons of the filling each. Repeat with the other end of the doughnuts.

For the glaze:

Whisk together the glaze ingredients. Dip the bars into the icing. Immediately sprinkle with the bacon. Allow to set for 15 minutes before serving.


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This post was written by Mr. B.

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