Instructions
- In the bowl of a stand mixer, combine the warm Milk, Yeast, and 1 tablespoon of Sugar. Let stand for 5 minutes until foamy.
- Add the remaining Sugar, Salt, Egg Yolks, and softened Butter to the yeast mixture. Mix well with the dough hook attachment.
- Gradually add the Bread Flour, 1/2 cup at a time, mixing until a smooth dough forms. Add the Maple Syrup and continue to knead for 10-12 minutes until the dough is very elastic and smooth.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a cool place (refrigerator) for 12-18 hours.
- Gently deflate the dough and roll it out to 1/2 inch thickness. Use a donut cutter to cut out donuts. Place donuts on a parchment-lined baking sheet and let rise for another 60-90 minutes.
- Fry the donuts in hot oil (350°F/175°C) for 1.5-2 minutes per side, until golden brown.
- While the donuts are frying, prepare the Smoked Paprika Maple Glaze. Melt the Butter in a saucepan over medium heat. Whisk together the Powdered Sugar, Maple Syrup, Smoked Paprika, and Sea Salt. Slowly drizzle in the melted butter, whisking until smooth.
- Prepare the Candied Bacon. Preheat oven to 375°F (190°C). Place Bacon on a baking sheet lined with parchment paper. Brush with Maple Syrup. Bake for 15-20 minutes, or until crispy and caramelized.
- Let the Candied Bacon cool and roughly chop it.
- Dip the warm donuts in the Smoked Paprika Maple Glaze and sprinkle with chopped Candied Bacon. Let cool slightly before serving.
