Mocha Bacon Puff Pastry Doughnuts

SERVINGS

12

PREP TIME

40 min

TOTAL TIME

70 min

GLUTEN FREE

NO



Reminiscent of croissant doughnuts, but with a lot less work, these indulgent mocha bacon puff pastry doughnuts come together in no time at all!


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients

For the ​Espresso ​Candied Bacon:

1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
2 tablespoons instant espresso coffee
2 tablespoons water
1/4 cup light brown sugar
  

For the Doughnuts:

1 sheet puff pastry, thawed
6-8 cups vegetable oil for frying
1 1/2 cups confectioner​'s sugar
1/4 cup cocoa powder
3 tablespoons instant espresso coffee
1/4 cup water
4 slices espresso candied bacon, cut into 4 pieces each
DIRECTIONS

For the ​Espresso ​Candied ​Bacon:

Preheat oven to 400°F. Line rimmed baking sheet with foil and lay out strips of bacon. In small bowl, combine espresso, water and brown sugar; brush half over bacon. Bake for 10 minutes; remove from oven, flip bacon and brush remaining glaze over it. Bake for an additional 4-7 minutes, or until browned and firm (they will crisp up more as they sit). Remove bacon to parchment paper to set completely.

For the ​Doughnuts:

On a lightly floured work surface, gently unfold puff pastry sheet. Using doughnut cutter (or a 3-inch cookie cutter and a 1-1/2-inch cookie cutter), cut out circles and holes and set aside (you should get up to 13 doughnuts and 13 holes).

Attach candy thermometer to side of deep, heavy-bottomed 2-1/2 to 3 quart pot and pour in enough vegetable oil to reach depth of 2 inches. Heat to temperature of 365°; adjust heat to maintain temperature of 365°-370° throughout frying.

Drop 4 doughnuts into hot oil and cook for 3 minutes, or until lightly browned. Using 2 wooden chopsticks, flip doughnuts over and cook for an additional 2 minutes. Remove to paper-towel lined plate to drain excess oil. Repeat with remaining doughnuts. Fry all doughnut holes at once; use slotted spoon to remove to paper-towel lined plate.

In medium mixing bowl, whisk together sugar, cocoa, coffee, and water. Dip top of each doughnut into bowl and place on wire rack placed over wax paper to catch drippings. Place a piece of bacon on top of each.

NOTE: The holes can get a little messy. If you​'d like to dip them in glaze and top with bacon, chop an extra 1-2 pieces of espresso candied bacon into smaller strips for placing on top. You can also just shake holes in a baggie with 1/4 cup confectioner​'s sugar.

Ingredients

Directions

For the ​Espresso ​Candied Bacon:

1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
2 tablespoons instant espresso coffee
2 tablespoons water
1/4 cup light brown sugar
  

For the Doughnuts:

1 sheet puff pastry, thawed
6-8 cups vegetable oil for frying
1 1/2 cups confectioner​'s sugar
1/4 cup cocoa powder
3 tablespoons instant espresso coffee
1/4 cup water
4 slices espresso candied bacon, cut into 4 pieces each

For the ​Espresso ​Candied ​Bacon:

Preheat oven to 400°F. Line rimmed baking sheet with foil and lay out strips of bacon. In small bowl, combine espresso, water and brown sugar; brush half over bacon. Bake for 10 minutes; remove from oven, flip bacon and brush remaining glaze over it. Bake for an additional 4-7 minutes, or until browned and firm (they will crisp up more as they sit). Remove bacon to parchment paper to set completely.

For the ​Doughnuts:

On a lightly floured work surface, gently unfold puff pastry sheet. Using doughnut cutter (or a 3-inch cookie cutter and a 1-1/2-inch cookie cutter), cut out circles and holes and set aside (you should get up to 13 doughnuts and 13 holes).

Attach candy thermometer to side of deep, heavy-bottomed 2-1/2 to 3 quart pot and pour in enough vegetable oil to reach depth of 2 inches. Heat to temperature of 365°; adjust heat to maintain temperature of 365°-370° throughout frying.

Drop 4 doughnuts into hot oil and cook for 3 minutes, or until lightly browned. Using 2 wooden chopsticks, flip doughnuts over and cook for an additional 2 minutes. Remove to paper-towel lined plate to drain excess oil. Repeat with remaining doughnuts. Fry all doughnut holes at once; use slotted spoon to remove to paper-towel lined plate.

In medium mixing bowl, whisk together sugar, cocoa, coffee, and water. Dip top of each doughnut into bowl and place on wire rack placed over wax paper to catch drippings. Place a piece of bacon on top of each.

NOTE: The holes can get a little messy. If you​'d like to dip them in glaze and top with bacon, chop an extra 1-2 pieces of espresso candied bacon into smaller strips for placing on top. You can also just shake holes in a baggie with 1/4 cup confectioner​'s sugar.