Saturday Morning Video Funhouse…

This video was titled “Sign of the Apocalypse”.  I call it a sign of deliciousness…

Click here to view the embedded video.

Have a great weekend everybody!

Originally posted 2009-10-10 08:30:06.

Related Stories:August 31, 2011 Of Donuts and Beer…July 10, 2012 Slater’s 50/50 makes it 100…


Originally posted 2013-07-24 09:05:29. Republished by Blog Post Promoter

From Cronuts To Piggy Tails

An article about the Cronut, an expensive and very popular hybrid pastry that merges a donut and a croissant, made me wonder if it was possible to create a donut filled with bacon.

At first, I envisioned a round jelly donut with a sweet bacon-jam filling. After some research I found a jelly donut dough that had the right balance of sweetness and texture, but the filling I’d put together from a combination of fresh cranberries, bacon, sugar, and ginger root overwhelmed the bacon, masking its savoriness. So I ditched the filling and changed my recipe to instead wrap whole strips of sweetened cinnamon-laced bacon in a jelly-roll donut pastry. I call these pastries Piggy Tails and my husband, friends, and neighbors think they have the potential to be commercially sold. I don’t know about that, but I do think they make the perfect surprise treat for Mother’s or Father’s Day. 

If you’ve never made donuts with yeast dough before, don’t be intimated. The dough is easy to put together and rolls like a charm around the sweetened bacon strips. 

Our cookbook Bacon Nation has many other recipes to make your mom or dad happy. Try the Downside-Up Apple Bacon Pecan Muffins, the Bacon-Cranberry Cornbread, Nuevos Huevos Rancheros, French Toast Bread Pudding with Bacon and Cinnamon, and the very easy Candied Bacon Slices.

Happy Mother or Father’s Day, and happy cooking from Bacon Nation!

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Piggy Tails

2-1/4 teaspoons active dry yeast (one 1/4 ounce packet)

½ cup warm water, 110 degrees F

¼ cup sugar, plus more for rolling and coating after frying, if desired

¼ teaspoon baking powder

¼ teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 cups all-purpose unbleached flour, or more as necessary

2 tablespoons soft butter

2 medium egg yolks

½ teaspoon vanilla extract

1 to 2 tablespoons low-fat milk or water, if necessary

Canola or peanut oil for frying

16 bacon slices

1/3 cup light brown sugar, more or less

Cinnamon to taste

1.)  Whisk together the yeast, water, and 2 teaspoons of the sugar in the bowl of a standing mixer. Let the yeast mixture set until it foams, about 5 minutes.

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If the yeast fails to foam after 5 minutes, throw it out and start again with fresh yeast. 

2.)  In a large mixing bowl, combine the remaining sugar, baking powder, nutmeg, salt and 2 cups of the flour.

3.)  Add the butter, egg yolks, and vanilla to the foamy yeast mixture. Mix for about 30 seconds on medium speed to incorporate the butter.

4.)  Slowly add the dry ingredients to the butter-egg mixture and mix on low speed just until the dough starts to come together.

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Change to a dough hook and knead on medium-low speed for about 30 seconds to 1 minute just until the dough is combined and still slightly tacky. Be careful not to over-mix or you will toughen the dough. (You can also knead the dough by hand on a lightly floured work surface, about 1 minute.) After kneading, the dough should be slightly sticky. If it’s very sticky, knead in a little more flour. If it’s too dry, knead in a little milk or water, one tablespoon at a time, to moisten. 

5.) Transfer the dough to a lightly buttered bowl; cover and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.

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6.)  While the dough is rising, preheat the oven to 400 degrees F.

7.)  Set the bacon slices on a rack over a large roasting or heavy, rimmed baking pan. (You may need two baking pans to cook 16 bacon slices.) Sprinkle each slice with about 1 teaspoon brown sugar and cinnamon to taste.

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Bake in the preheated oven 10 to 12 minutes or until the bacon is cooked, but still slightly soft and not too crisp. Remove from the oven, cool slightly on the rack and then transfer the slices to a paper towel-lined plate to drain and cool completely.

8.)  Transfer the raised dough to a lightly floured work surface and cut it in half.

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Set one half aside covered. Roll the other half into a 12 by 6-inch rectangle, about 3/8-inch thick. 

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Slice the rectangle into 8 strips, each 6 by 1-1/4-inches.  

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9.)  Fold a strip of the cooled bacon in half lengthwise. Lay the folded strip at one end of a dough strip and spirally wrap the dough around the bacon, pulling the dough slightly and overlapping it as you wrap.

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The dough will be somewhat flexible; don’t be afraid to stretch it gently as you wrap the bacon. Leave ½ to 1-inch of bacon peeking out the end.  Pinch the edges firmly so that they remain closed during frying. You can gently roll the “piggy tails” under the palm of one hand to press and seal their edges. Repeat with the remaining dough and bacon, transferring the pastries to a lightly greased baking sheet. Let rise, uncovered, until nearly doubled in size in a warm place, about 45 minutes.

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10.) About 10 minutes before you are ready to fry the Piggy Tails, heat a large heavy-bottom pot with at least 1-1/2 inches of oil over medium heat until the oil reaches 350 degrees F on a candy thermometer.

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Gently place the piggy tails into the hot oil, one to three at a time, depending on the size of the pot. Don’t crowd them in the pan. 

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Fry them about 40 seconds or until golden brown on one side. Turn them over and fry about another 40 seconds. (The exact time will depend on the heat of the oil. Adjust the heat, as necessary, to maintain the oil temperature of 350 degree F. Using long-handled tongs, transfer them from the pot to a paper-towel-lined cooling rack when they are a deep golden brown on both sides.

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11.) If desired, in true jelly-roll fashion, roll them while still warm in a mixture of granulated sugar and cinnamon to taste. They are best eaten warm.

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Makes 16.

 

The Cronut? The Cragel? The Bacon Jelly Donut?

Which of these food hybrids would you buy? There’s a market out there for new desserts or baked goods that merge two treats, like a donut and a croissant, to create an offspring with a clever moniker, like the Cronut. 

What would you crossbreed?

I’d create the bacon jelly donut. It would be like a jelly donut, but filled with a sweet jam of bacon, brown sugar, fresh ginger and assorted seasonings. Instead of sugar, the top would be sprinkled with sweetened bits of browned bacon.

Does anybody like this idea, and if you do, what would you name it?  

Here’s a link to a NYT’s story for other hybrid desserts and trends. 

http://www.nytimes.com/2014/03/26/dining/a-real-treat-or-half-baked.html?action=click&module=Search&region=searchResults%230&version=&url=http%3A%2F%2Fquery.nytimes.com%2Fsearch%2Fsitesearch%2F%3Faction%3Dclick%26region%3DMasthead%26pgtype%3DHomepage%26module%3DSearchSubmit%26contentCollection%3DHomepage%26t%3Dqry708%23%2Fcronut

A Breakfast We Can Believe In…

This weekend, why not whip up a tasty batch of donuts?

I mean look at those!  Can’t you just picture yourself with that hot cup of coffee and plate sitting in front of you? Sun coming in through the window, paper (or iPad) on your lap…bliss!

There’s not a lot of bacon in these, but if you maybe add some bacon grease to your fryin’ oil…just sayin’.

Maple Bacon Glazed Donuts

Ingredients:

Donuts:

Scant 2 cups flour, divided
1/3 cup sugar
1/3 cup milk
1 egg beaten
1 tbsp canola oil
1 tbsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
oil for frying

Glaze:

3/4 cup powdered sugar
1/4 cup maple syrup
3 slices cooked bacon, crumbled

Directions:

For those and a couple other great pictures, head over to D Magazine.

Photo via Travis Awalt , D Magazine

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Originally posted 2012-09-05 21:11:01.

Related Stories:September 1, 2013 Better with Bacon – Doughnut Bites with Bacon Sugar…August 31, 2011 Of Donuts and Beer…


A Breakfast We Can Believe In…

This weekend, why not whip up a tasty batch of donuts?

I mean look at those!  Can’t you just picture yourself with that hot cup of coffee and plate sitting in front of you? Sun coming in through the window, paper (or iPad) on your lap…bliss!

There’s not a lot of bacon in these, but if you maybe add some bacon grease to your fryin’ oil…just sayin’.

Maple Bacon Glazed Donuts

Ingredients:

Donuts:

Scant 2 cups flour, divided
1/3 cup sugar
1/3 cup milk
1 egg beaten
1 tbsp canola oil
1 tbsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
oil for frying

Glaze:

3/4 cup powdered sugar
1/4 cup maple syrup
3 slices cooked bacon, crumbled

Directions:

For those and a couple other great pictures, head over to D Magazine.

Photo via Travis Awalt , D Magazine

?

Originally posted 2012-09-05 21:11:01.

Related Stories:September 1, 2013 Better with Bacon – Doughnut Bites with Bacon Sugar…August 31, 2011 Of Donuts and Beer…


Originally posted 2012-09-06 02:11:01. Republished by Blog Post Promoter

Better with Bacon – Doughnut Bites with Bacon Sugar…

Yup – bacon sugar!

Wouldn’t these taste great with a class of hot apple cider?!? YUM!

I am totally making these.  I feel a new TEST KITCHEN entry coming soon.

Recipe after the jump…

DOUGHNUT BITES WITH BACON SUGAR

Ingredients – Bites:

2/3 cup water
2/3 cup instant mashed potato flakes
1 large egg yolk
1 tablespoon pure vegetable oil, plus additional for frying
1 tablespoon sugar
1/4 teaspoon vanilla extract
11/2 cups plus 1 tablespoon buttermilk complete pancake and waffle mix

Directions:

Combine water and instant potato flakes in large bowl. Stir until moistened.
Add egg yolk, 1 tablespoon oil, sugar and vanilla; mix well.
Gradually stir in 11/2 cups pancake mix.
Sprinkle work surface with remaining 1 tablespoon pancake mix. Turn dough out onto work surface. Knead dough until well blended, about 1 minute.
Shape into a 4-inch disk. Wrap in plastic wrap and chill 1 hour or overnight.
Pour oil into large heavy saucepan to 1-inch depth. Heat oil to 350 degrees
Roll out dough to a 1/2-inch thickness on floured surface. Cut out small rounds using a 1-inch round pastry cutter or cut into 1-inch squares using a sharp knife. Working in batches, fry dough 30 to 60 seconds or until puffed and golden brown on all sides. Drain on paper towels. Roll in Bacon Sugar Coating or dip one side in Chocolate Glaze and then in Bacon Sugar Coating. Serve warm.

Ingredients -Bacon Sugar Coating:

1/2 cup sugar
4 fully cooked bacon slices, heated until crisp

Directions:

Mince cooked bacon in food processor until very fine. Add sugar; pulse 2 to 3 seconds just until blended.

Ingredients – Chocolate Glaze (Optional)

1/4 cup pancake syrup
1 ounce unsweetened baking chocolate, coarsely chopped
1/2 cup powdered sugar
1 to 2 teaspoons brewed coffee

Directions:

Place syrup and chocolate in small microwave-safe bowl. Microwave on high 30 to 45 seconds.
Stir until mixture is smooth.
Stir in powdered sugar.
Gradually blend in coffee until desired consistency.

Recipe from: Hungry Jack

Originally posted 2010-10-18 21:29:10.

Related Stories:September 5, 2012 — A Breakfast We Can Believe In…August 31, 2011 — Of Donuts and Beer…