The City Magazine Since 1975

Sweet Potato Doughnuts with Candied Bacon Crumble

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(Makes 6-8 doughnuts)

For the candied bacon crumble:
1 cup sugar
6 slices thick-cut bacon, preferably maple-cured

For the maple vanilla glaze:
1 cup powdered sugar
1/4 cup pure maple syrup
Seeds from 1 vanilla bean
Pinch sea salt

For the sweet potato doughnuts:
11/2 tsp. active dry yeast
21/4 cups all-purpose flour
1 Tbs. orange zest
1 large pinch nutmeg
1 large pinch cardamom
1 large pinch cinnamon
Pinch sea salt
2 Tbs. light brown sugar
2 Tbs. granulated sugar
3/4 cup mashed baked sweet potato 
1/2 cup water, divided
3 Tbs. shortening
2 Tbs. unsalted butter, melted
1 egg yolk
3-4 qt. canola oil



For the candied bacon crumble:
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sugar in a shallow pan and lay each slice of bacon in it, turning the slices so that they are lightly covered on both sides. Place the slices on the prepared baking sheet. Bake for eight to 15 minutes, or until brown and crisp. Remove the slices to a wire rack to cool. Chop the cooled slices into bits and set aside.

For the maple vanilla glaze:
Combine all of the ingredients in a bowl and whisk until creamy smooth.

For the sweet potato doughnuts:

Put two tablespoons of warm (100 to 110°F) water in a small bowl. Sprinkle the yeast over it and stir to dissolve.

Put the flour, orange zest, spices, salt, sugars, and sweet potato in the bowl of a stand mixer fitted with a dough hook attachment. Turn the mixer on to low speed for a minute and let the dough hook combine the ingredients.

Add half of the water, the yeast mixture, shortening, butter, and egg yolk. Once the liquid is absorbed, add the other half of the water. Increase the mixer speed to medium and mix the dough until it begins to pull away from the sides. Turn the mixer up a bit and knead until the dough is smooth and soft, four to six minutes. The dough should not be too dry or too sticky. If too dry, add a tablespoon of water and mix for an additional minute. If too sticky, add a tablespoon of flour and mix for an additional minute.

Remove the dough from the mixing bowl. Fold it under itself by taking two sides and pushing them under the center of the dough ball. Pat it into a large, round flat circle. Place it in a lightly greased bowl, cover with a damp cloth, and let rise until doubled in size, about 45 minutes.

Punch down the dough. Roll it out on a lightly floured board into a large, 1/2-inch thick circle. Cut out the doughnuts with a 2½-inch round cutter. Remove the centers using a smaller cutter.

Line two baking sheets with parchment paper and spray the parchment with nonstick spray. Place the doughnuts and holes on the baking sheets. Spray plastic wrap with nonstick spray and lightly cover the doughnuts and holes with it. Let them double in size, about 20 minutes.

Heat the manufacturer’s recommended amount of oil in a countertop fryer to 350°F. Working in batches of three to four doughnuts at one time, place them in the hot oil. Don’t crowd them. Once they have browned on one side, about two minutes, turn them over with tongs and continue to cook them another two minutes or so on the other side, or until browned. Transfer them to paper towels. Be careful to keep the temperature of the oil at 350°F. The doughnut holes will cook in about a minute per side and can be fried in two or three batches.

About a minute after the doughnuts have come out of the fryer, dip their top side in the glaze and sprinkle with candied bacon. Serve while still warm.