Whisky Bacon Donuts

Doughnuts or ‘donuts’ are a popular sweet snack, Dutch in origin, now consumed worldwide. They are usually deep fried flour dough, ring-shaped and topped with sugar sprinkles or sweetened dessert sauces.

How about whisky-infused donuts with candied bacon for a wacky weekend experimentation?


    For the donuts:
  • 2 cups of flour
  • ½ cup warm mashed potato
  • ½ tsp salt
  • 1/4th of a cup of sugar
  • A cup of warm milk
  • 5 tsps. of yeast
  • Oil for frying
  • For the candied bacon:
  • ½ a cup of golden brown sugar
  • 1 tsp. of cayenne pepper
  • 10 bacon slices
  • For the whisky glaze:
  • 5 tbsps. of whisky
  • 2 cups of sugar
  • 1/4th of a cup of heavy cream
  • Pinch of salt

The Process

Make the dough

Boil potatoes for 10-15 minutes, clean, peel, and mash it. Make sure you have ½ a cup of mashed potatoes.

Slightly warm a cup of milk, remove it from heat, and add the yeast, a pinch of sugar. Stir and let the mixture sit for 5 minutes till it starts bubbling.

In a bowl, add flour, sugar, salt and potatoes. Add milk and canola oil. Knead the dough for 3 minutes by a paddle or by hand. Cover it with a saran wrap. Place a cool damp cloth and let it rise for an hour.

Make the candied bacon

Preheat your oven to 350 F. On the side, combine brown sugar and cayenne, and stir it till no sugar clumps remain. Coat the bacon strips with this mixture, place them on a baking sheet lined with aluminium foil. Bake them for 12 minutes, or till they turn crispy to your likeness. Remove them from the oven and let them cool. Cut them to bite-sized pieces.

Go back to your donuts

Punch the risen dough. Flour the kitchen top and rolling pin with flour. Roll out the dough and cut it to circles using a glass or donut cutter. Let the dough rise again.

Heat the oil. The oil should be about 360 degrees. Fry the donuts for 10-12 minutes, or till they turn golden brown. Remove them and let them cool.

Make the glaze

Combine a whisky of your choice, sugar, heavy cream and salt in a bowl. Continue whisking till the mixture turns smooth.


Dip the donuts upside down in the glaze. Top them with candied bacon.

The Rising Sun and the Amber Tide: Pairing Whisky with Sushi

Typically, a whiky connoieur i a man of habit. He it with a gla of Jim Bean after a heartwarming dinner, haring a weekend round with equally dicerning peer – or relihing a olitary moment with hi ingle-malt and bedroom lipper.Fortunately, Eatern cutom are turning thi picture upide down.Where the meal revolve around community, and decorum i right up there on the top helf with a 1955 bottle of Glenfiddich’ finet, the hot can’t afford to pay homage to a ingle guet’ preference. A modern table in Japan ha everything from wine (the norm for food-liquor pairing) to whiky and beer.And the trend i gradually preading – a meal today i much more than a matter of routine. With diner contantly looking for new and exciting inpiration for their next night out, the uhi-whiky duo i quickly croing culinary border.At firt glance, the mildne of eafood may eem too ubtle to contend with a well-rounded cotch. But uhi i more than jut raw fih. A mix of our vinegary rice, the oy recalling a harp malt, the nori’ earthine and a warm intenity from waabi, thi Japanee delicacy i mirrored in the layer of a good brew. The Nikka Coffee Grain, for example, i a Japanee favorite – a light, fruity alternative to the peatine of Wetern blend that pair well with the delicate hade of uhi.The flavor don’t jut touch a common bae – they converge and complement each other for an exquiite balance. Suhi add a dah of umami – a meaty and intenely moreih hint – elevating the whiky’ bitter warmth and weetne. The palate i enfolded in a volley of unexpected flavor – the boldne inherent in Aian cuiine a perfect match for a robut blend. Glenrothe’ 12 Year (bottled in 1990) pack a punch when it come to tate – woody and picy (almot anie-like), it’ the perfect example.A more readily available, but equally powerful, option i Johnnie Walker’ Blue Label – it complex and layered weetne recall hazelnut, honey, and dark chocolate, contrated by a hint of pepper. A perfect alt-ugar balance when enjoyed with freh tuna.When you think about it, the natural alt in almon or eel, or mio’ touch of brine almot conciouly reflect it ditilled partner. And the pundit are taking note – Amami’ Whiky Night in Brooklyn and the 5-coure experience at Mohi Mohi, San Francico are jut two of the latet event that blend Japanee food with whiky.A Japanee pin on the tapa bar, San Francico’ Nihon offer unique blend – jalapeno and mio for the tongue, Nigiri with a Suntory 12 Year for the oul.

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