Pumpkin Doughnuts with Maple Bacon Frosting

Pumpkin Doughnuts with Maple Bacon Frosting from We are not Martha

Doughnut Ingredients:
  • 1 package active, dry yeast (2 1/2 t)
  • 2 T warm water
  • 3 1/4 C all-purpose flour
  • 1 t pumpkin pie spice
  • 1 t salt
  • 1/4 C T sugar
  • 1 C whole milk
  • 1/2 stick unsalted butter, room temperature
  • 3 egg yolks
  • Canola oil
  • 1 batch pumpkin custard (see below)
  • 1 batch maple bacon frosting (see below)
Doughnut Instructions:

1) In a small bowl, dissolve yeast into the warm water. Stir gently and then let rest for about 5 minutes, until mixture gets frothy.
2) In a mixer (or in a big bowl with a hand mixer), whisk together flour, pumpkin pie spice, and salt. Mix in sugar. Then add in milk, butter, egg yolks, and yeast mixture and blend together using the mixer's dough hook (if you don't have a mixer with dough hook, a hand mixer is fine). Once dough forms, increase speed to medium-high and beat for about 3 minutes. Sprinkle dough with flour, cover with a kitchen towel, and put in a warm spot to rise. Let dough rise for about 2 hours. 
3) Lightly flour a surface and place dough on it. Roll dough out into a square (or square-ish) about 1/2-inch thick. Using a biscuit cutter or the top of a drinking glass (about 3" diameter), cut out as many rounds as possible. Place rounds on a lightly floured baking sheet. Cover with a kitchen towel, put in a warm spot, and let rise for about 30 minutes.
4) In a large stockpot, heat about 2.5 inches of canola oil. Using a thermometer, wait until the temperature of the oil hits 350 degrees. Put your doughnuts, 2 at a time (or whatever number you're comfortable with) in the hot oil. Let fry for about a minute and then flip over to fry on the other side. Repeat as needed. Remove to paper towel covered plate to cool. 
5) Using a pastry bottle or bag and skinny tip, fill doughnuts with about 1 T of pumpkin custard.
6) Drizzle maple bacon frosting on doughnuts and crumble bacon on top.

Pumpkin Custard Ingredients:
  • 1 1/4 C whole milk
  • 3 egg yolks
  • 1/8 C all-purpose flour
  • 2 T cornstarch
  • 1/2 t pumpkin pie spice
  • 1/4 C pumpkin puree
  • 1/4 C sugar
  • 1 t vanilla
Pumpkin Custard Instructions:

1) In a medium saucepan, bring the milk and vanilla to almost a boil.
2) While the milk is heating, in a separate hoot-proof bowl, whisk together egg yolks and sugar.
3) Sift together flour, cornstarch, and pumpkin pie spice, and whisk the dry ingredients into the sugar/egg mixture. Whisk until smooth. Whisk in the pumpkin puree, too.
4) When the milk is almost to a boil, remove from heat and slowly pour it into the egg mixture, whisking all the time to prevent curdling. Pour it all back into the saucepan and continuously whisk over medium heat until it's "boiling."  Because this had the added pumpkin puree in it, it thickened the mixture up so it didn't really come to a boil in the same way as an average custard. But after a minute, the custard should have a nice thick custardy consistency. 
5) Remove it from heat and put into a separate bowl. Cover with plastic wrap so plastic is touching the top of the custard. Put in the fridge to chill a bit.

Maple Bacon Frosting Instructions:
  • 1 C powdered sugar
  • 1 1/2 T whole milk
  • 1 T maple extract
  • 4 slices of bacon
Maple Bacon Frosting Instructions:

1) First, cook bacon until it's crispy.
2) Whisk together milk and powdered sugar. Add in maple extract and whisk in. If you're not happy with the consistency, adjust with more powdered sugar or more milk.
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