In Jack's next challenge in Cooking with Number he takes on Bacon Jam Doughnuts!
400g plain flour
40g golden caster sugar
2 tsp salt
1.5 packs of fast instant yeast
5 egg yolks
150ml full fat milk
100g butter, cut into cubes and softened
Vegetable oil for frying
100g caster sugar for dusting
500g streaky bacon
1 large onion
2 garlic cloves
85g soft brown muscovado sugar
3 tbsp sherry vinegar
2 tbsp maple syrup
1 shot coffee
2 tbsp maple syrup (optional)
To make the dough, place the flour, sugar, salt and egg yolks into a food processor with a dough hook attached and turn on. In a separate bowl, mix together the yeast and slightly warmed milk and combine. Add this mix to the flour etc. and bring together to form a nice dough. It will be fairly wet at this point, but leave to beat on a high speed for about 5 minutes until the gluten has developed.
When shiny and together, start to incorporate the butter and mix together to a nice dough that is springy to the touch – if it looks too dry, add in some more milk and similarly if too wet, add a touch more flour. Cover in cling film and leave to prove for 2 hours until doubled.
Meanwhile, cut the bacon into small chunks and fry until crispy and caramelized. Remove from the heat and add in the chopped onion and garlic and cook out for 20 minutes or so. Add all but 25g of the bacon back in, along with the sugar, vinegar, maple and coffee and cook for a further 15 mins until thick and syrupy.
When the dough has risen, knock back and roll out to about 3 cm thick and cut into nice small rectangles, then set aside on a floured tray for one final prove (30 mins).
Preheat a pan full of oil to around 160°C and fry in batches, flipping once until nicely golden.
Drain on to a tray filled with sugar, then pipe full of bacon jam.
Drizzle a little extra maple syrup on top with the extra bacon bits.