jalapeño bacon donuts with cream cheese filling
Sweet and savory with a slight kick - this is the perfect breakfast donut! First fried until golden brown and piped with cream cheese filling. The doughnut is then glazed and garnished with baked sugar jalapeño slices and brown sugar bacon pieces. This treat is packed with flavor and it will be hard to stop at just one!
Why are donuts so popular in the United States?
Donut is a staple in American cuisine and plays a surprisingly big part in U.S history! During the First World War Salvation Army had female volunteers help the troops in the front lines as nurses. When the soldiers started to get worn down, the volunteers began to make donuts for them to lift up the spirits. This gave them a famous nickname “doughnut girls”. After the war was over the demand for these treats continued to rise. Today U.S even has a national doughnut day that is celebrated on the first Friday of June to honor the doughnut girls!
How to make jalapeno bacon donuts?
Let’s start baking! Mix warm water, 1 tbsp of sugar and yeast together and set aside for 5 minutes. In a large bowl mix together flour, 2 tbsp sugar, 1 cup milk, butter, egg yolks and 1/4 tsp salt. Once the yeast mixture is foaming, knead it in the dough. Keep kneading for about 15-20 minutes until smooth and stretchy. Oil a large bowl and form the dough into a ball. Flip the dough ball in the oil to coat it, and then cover with a warm, slightly damp kitchen towel and let rise in a warm spot for 90 minutes. Line cookie sheets with parchment paper. Roll the dough 2cm thick and cut the donuts with a 3” biscuit cutter. Place the donuts on the prepared cookie sheets, cover with kitchen towels and let rise for another 60 minutes. Meanwhile preheat the oven to 375f and make the cream cheese filling. Whisk together cream cheese, vanilla, 1/2 cup powdered sugar and 1/4 cup of milk until smooth. Set aside. Then line 2 sheet pans with parchment paper. Place the sliced jalapeños on one of them and bacon pieces on the other. Sprinkle the jalapeños with 1/4 cup of sugar, then coat the bacon pieces with brown sugar. Bake for 15-20 minutes until crispy. Then pull the jalapeño and bacon pieces off of the pans and move them on a wire rack to cool. Fill a medium pot almost half way with vegetable oil and heat it to 350f. Fry donuts for 2 minutes on each side, working with 2-4 at a time. Place on a wire rack to slightly cool. Place the cream cheese filling in a piping bag fitted with a round metal tip, push the tip inside the donut from the side and pipe the filling in until some spills out. Wipe the overflow. To make the glaze whisk together 4 cups powdered sugar, 1/3 cup milk and 1/8 tsp salt until smooth. Line a cookie sheet with parchment paper and place a wire rack over it. Assemble donuts on the wire rack and pour glaze over them. Immediately after add bacon and jalapeños on top of each glazed donut. Let the glaze set for 5-10 minutes before serving.
Tips
When rising the dough make sure it doubles in size. If the room is too cold you may want to rise it in front of a space heater.
When pushing the tip in to fill the doughnut do it in one firm push to avoid making multiple holes and ripping the doughnut.
Recommended products to make this recipe
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