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These doughnuts were inspired by one of my favorite joints, Sidecar Doughnuts, which also has great coffee! My baker-extraordinaire friend Jeanine and I came up with our own version of this holiday doughnut and added bacon, because who doesn’t like bacon?
These worked best for me when I refrigerated the dough overnight so that when I scooped up my doughnut balls, they were easily formed and held together better while cooking in the oil. Don’t be afraid to go a little overboard in the honey butter drizzle! It tops the cake!

Ingredients:

  • 3/4 cups flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoonbaking soda
  • 1/4 teaspoon salt
  • 1 teaspoon rosemary
  • 1 egg
  • 1/3 cup sugar
  • 1/3 cup buttermilk
  • 1 tablespoons butter
  • Vegetable oil or shortening (Shortening makes the donuts a little lighter.)
  • 2 strips bacon, crumbled
  • 2 tablespoons raw honey
  • 1/4 cup heavy cream

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Directions:

  1. In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, crumbled bacon, and rosemary. In a separate bowl, whisk together egg, sugar, buttermilk, and butter. Add the egg mixture to the dry ingredients, and stir until smooth.
  2. Heat your oil in a pot on low-medium heat. You want the oil to be at least 2 inches deep. More is better. Drop a little bit of water in the oil, and if it starts to sizzle, your oil is ready.
  3. Drop teaspoon-size dough balls into the oil. They should turn themselves when they have cooked on one side, but if they don’t, go ahead and flip them. They should be golden brown on the side before you flip them.
  4. Make sure both sides are cooked. Then use a slotted spoon to remove them to a plate with a paper towel on it to absorb excess oil.
  5. In a separate pan, melt the remaining 2 tablespoons of butter with honey and heavy cream. Whisk together and let simmer till thickened a bit, then drizzle over the warm doughnuts!
  6. Enjoy with a glass of milk!