I made doughnuts again. I had to. It’s kind of hard to manage the oil temperature without a deep fryer automatically doing it for you, but I made do.
This time I took the bacon a step further and put it in the oven sprinkled with brown sugar on top. Baked it until it was all crispy and delicious. I’ll be honest I did this because I was lazy and didn’t want to stand over a frying pan making sure each piece was done perfectly. So oven it was! And it worked out very nicely. Very nicely indeed. The doughnuts overall were pretty delicious, but they didn’t turn out as light and fluffy as my first batch did. I think this is because I used instant yeast here instead of the active dry that I used at home. Also the oil temperature wasn’t quite high enough. So those are the two factors that I think probably affected the result. Oh and I used real maple syrup for the glaze. Don’t do it, unless you are using B or C grade maple syrup for the stronger flavour. I ended up using almost a whole bottle of maple syrup and it barely tasted like maple. I had a sad at all my wasted mapley syrup (yes, mapley syrup).
I also made a chocolate glaze and dipped some of the doughnuts in that and then in some coconut. They were pretty good I will say. Needed more glaze though. Om nom nom.
I think I like doughnuts. I should try making chocolate doughnuts next and then dip those bitches in chocolate glaze and coconut. I think it would be better than plain doughnuts with chocolate and coconut.