I spent years making bacon, Cheddar, and chive scones for brunch before it hit me that the salty-sweet combination would be even better in doughnut form. Sure enough, the crispy-fried texture adds something wonderful to a pastry that’s already rich in smoke and savory flavor. It’s worth noting that the particular bacon you choose really impacts the flavor of the resulting doughnut, so choose your bacon accordingly. I personally prefer Benton’s Hickory Smoked Country Bacon, which is notable for its very rich, smoky flavor.
Ingredients
- 3½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup grated sharp Cheddar cheese, plus extra for garnish
- 8 ounces bacon, cooked and finely chopped
- 3 tablespoons chopped fresh chives
- 1 large egg
- 3 large egg yolks
- ¾ cup buttermilk
- ⅓ cup vegetable oil
- Vegetable oil, for frying
- Honey Butter
How to Make It
- In the bowl of a stand mixer fitted with the paddle attachment, mix 1½ cups of the flour, the sugar, baking soda, baking powder, salt, cheese, bacon, and chives. With the mixer running, slowly add the egg, egg yolks, buttermilk, and oil, scraping down the sides of the bowl as necessary. Once all of the liquid is incorporated, add the remaining 2 cups flour and mix just until everything comes together into a loose, sticky dough.
- Scrape the dough onto a sheet of parchment paper and put another sheet of parchment paper on top. Using a rolling pin, flatten and roll the dough until it’s ⅜ to ½ inch thick. Refrigerate the dough for 30 minutes to 1 hour, until it no longer clings when you try to lift off the parchment paper.
- Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
- Peel off the top sheet of parchment paper and flip the dough onto a floured work surface. Remove the second sheet of parchment paper and dust the dough with flour. Using a floured biscuit or doughnut cutter, cut the dough into 2½- to 3-inch tubular rounds and put them on the flour-dusted baking sheet.
- Fry the doughnuts in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet.
- While the doughnuts are still hot, top them with a sprinkling of Cheddar cheese. Serve immediately with a bowl of honey butter, or store in an airtight container for up to 2 days.
