Ingredients Jump to Instructions ↓

  1. 100 g light brown brown sugar

  2. 3 rashers thin streaky bacon

  3. 1 1/2 to 2 litres sunflower oil , for deep frying

  4. 250 g flour , plus extra for dusting

  5. 1 1/2 tsp baking powder

  6. 1/2 tsp ground cinnamon

  7. 1/2 tsp salt

  8. 1/4 tsp bicarbonate of soda

  9. 1 large egg

  10. 115 g granulated sugar

  11. 1/2 tsp vanilla extract

  12. 30 g butter , melted

  13. 125 g creme fraiche

  14. 300 g icing sugar , (use a little less if you want a thinner glaze)

  15. 60 ml whole milk

  16. 1 tsp vanilla extract

Instructions Jump to Ingredients ↑

  1. Billionaire’s bacon doughnut Method 1. For the candied bacon: preheat the oven to 200C/180C fan/gas 6. Sprinkle sugar onto a plate and coat both sides of the bacon with it. Place strips on a baking tray and cook in the oven for 12-13 minutes until caramelised and golden brown. Drain on a rack and cool until crisp and glossy. Chop into small pieces with a sharp knife and set aside.

  2. For the doughnuts: heat the oil in a heavy-based pan over a medium heat to 180C. Check the temperature frequently using a cooking thermometer, making sure it remains consistent. Combine the flour, baking powder, cinnamon, salt and bicarbonate of soda in a large mixing bowl and set aside.

  3. In a mixer, whisk the egg and sugar on a high speed for 4 minutes until light and fluffy. Add the vanilla extract, reduce the speed to medium and slowly pour in the melted butter, then the crème fraîche. Transfer to a large bowl and, using a rubber spatula, incorporate the dry mix in 4 batches. Cover the resulting sticky dough with cling film and rest for 45 minutes at room temperature.

  4. Dust a flat surface with flour and scoop dough out on to it. Shape into a ball and dust the top with flour. Roll the dough into a round shape about 1cm to 1.5cm thick and, using two round cookie cutters, cut out 10-12 x 6.5cm circles, each with a 3cm hole. Deep-fry the doughnuts in the hot oil for about 45 seconds each side until golden brown. Drain on a rack.

  5. For the glaze: combine the icing sugar, milk and vanilla together in a pan over a medium-low heat, whisking constantly to prevent burning. Once the sugar is dissolved and the glaze is a dipping consistency, remove from heat and set aside in a warm place.

  6. Dip the doughnut tops in glaze and quickly sprinkle over candied bacon bits before it sets.


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