I would like you to know that, due to circumstances (including a small hangover–why? wherefore? I didn’t drink that much last night!), these almost didn’t happen. Still, after lounging around for a half a day, I knew I couldn’t let you, my loyal readers, down. So I put on my big girl apron, took some advil, and let the fatty festival begin.
The dough itself was pretty simple, pulled from an Alton Brown recipe on Food Network. I think the flavor could be more complex–maybe I’ll introduce more spices into the mix next time. Also, I haven’t figured out the glaze yet. It was far too thin, but the sugar made it sticky-sweet. I still have to figure that part out. As much as it hurts me to say, maybe I should use maple extract. I usually don’t hold with any extracts except vanilla, but this might be the exception. I’m going to need a lot more bacon than what I cooked–4 slices for about 20 doughnuts.
Anyway, here are photos:
The dough, after being cut out.
