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Recipe for Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts by Dawn’s Recipes

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Recipe for Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts. This dish qualifies as a Easy level recipe. It should take you about 30 min to make this recipe. The Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts recipe should make enough food for 6 doughnuts.

You can add your own personal twist to this Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts recipe.

Ingredients for Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts

  • 2 cups walnuts
  • 4 slices cooked bacon, chopped finely
  • 1 cup apple cider
  • 1 tablespoon brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 stick cinnamon
  • 1/2 lemon
  • 2 cups confectioners’ sugar
  • 6 homemade or prepared plain doughnuts, such as Bobby Flay’s Plain Doughnuts, recipe follows
  • 1 cup whole milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • One 1/4-ounce package active dry yeast (2 1/2 teaspoons)
  • 2 tablespoons vegetable oil, plus more for oiling and frying
  • 1 teaspoon grated lemon zest
  • 2 large eggs, lightly beaten
  • 3 1/2 to 3 3/4 cups all-purpose flour, plus more for sprinkling and flouring

Directions for Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts

  1. For the topping: Preheat the oven to 325 degrees F.
  2. Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish with the bacon and mix together. Set aside.
  3. For the apple cider glaze: In a small saucepot, add the apple cider, brown sugar, vanilla extract, cinnamon and a squeeze of lemon juice. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool.
  4. Put the confectioners’ sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth.
  5. To top the doughnuts: Gently dip the top of each plain doughnut into the glaze and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts and bacon. Place on a wire rack to let set.
  6. Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
  7. While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
  8. Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
  9. Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
  10. While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Doughnut Recipes
  • Nut Recipes
  • Bacon Recipes
  • Breakfast – Breakfast is the first meal of the day eaten after waking from the night’s sleep, in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more “typical”, or “traditional”, breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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