I may not be able to work in sugar but my baking can be influenced by that life. This recipe is a variation of the sour cream donuts I made back in July and was inspired by the bacon obsession sweeping through Chicago. Bleeding Heart covers bacon in chocolate, sprinkles it on baked goods and injects it into cookies. I also had a maple bacon donut at Nightwood Café, which is located in the Pilsen neighborhood in Chicago and it was truly amazing. The maple frosting dripped seductively off the warm donut and the bacon was still glistening as if it had just been fried up on the spot. I had to taste it slowly and let it melt in my mouth so I could truly savor the mind-altering sensation that ensued after my first bite.
I changed the recipe a bit by eliminating the streusel topping and replacing it with crispy bacon bits on top of a bourbon maple glaze. Add as much or as little of the Bourbon as you like depending on the week you have been having. I put in about a tablespoon.
Final note, donuts, as anyone who has ever made them knows, is a bit of an undertaking but completely worth it.
Enjoy! AJ - xo