How to Master Bacon Jam Donut Technique

Proper Dough Development

Strategic kneading and double-rise technique for ideal donut texture. This method creates the signature airy interior and slightly chewy exterior characteristic of premium yeast donuts.

Layered Jam Construction

Progressive flavor-building approach for complex bacon jam development. This technique creates depth through sequential addition of ingredients that build upon each other's properties.

Temperature-Controlled Frying

Precise oil temperature management for optimal donut cooking. This approach ensures a golden exterior while maintaining a properly cooked interior without greasiness.

Balanced Filling Architecture

Strategic filling method for even jam distribution. This technique ensures each bite contains the perfect ratio of donut to bacon jam for consistent flavor experience.

Baking Tips

For the best texture, ensure your yeast is fresh and active before proceeding with the recipe

The bacon jam can be made up to a week in advance and stored in the refrigerator

Use a candy thermometer to maintain oil temperature between 350-360°F for perfectly fried donuts

Don't overcrowd the frying oil—fry only 2-3 donuts at a time for even cooking

For a spicier bacon jam, increase the cayenne pepper or add a finely diced jalapeño

If you don't have a stand mixer, you can knead the dough by hand for 8-10 minutes

For a time-saving version, use refrigerated biscuit dough instead of making the yeast dough

The coffee in the bacon jam can be substituted with 1 teaspoon of instant espresso powder dissolved in 1 tablespoon of hot water

If the bacon jam is too chunky for piping, process it a bit more in the food processor

For a less sweet version, reduce the sugar in the glaze and increase the salt in the bacon jam

Leftover bacon jam is delicious on burgers, sandwiches, or with cheese and crackers

Allow the donuts to cool slightly before filling—if too hot, the jam may leak out

Bacon Jam Donuts

Name: Bacon Jam Donuts
Prep time: 2 h
Cook time: 30 min
Total time: 3 h
Yield: 12 donuts
Cuisine: Fusion
Ingredients: For the Donuts:; 1 cup whole milk, warmed to 110°F; 2 1/4 teaspoons active dry yeast (1 standard packet); 1/4 cup granulated sugar, divided; 4 cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 2 large eggs, room temperature; 1/4 cup unsalted butter, softened; 1 teaspoon vanilla extract; Vegetable oil for frying (about 2 quarts); For the Bacon Jam:; 1 pound thick-cut bacon, diced; 2 medium onions, finely diced; 3 cloves garlic, minced; 1/3 cup brown sugar, packed; 1/4 cup maple syrup; 2 tablespoons bourbon (optional); 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon strong brewed coffee; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; Black pepper to taste; For the Maple Glaze:; 2 cups powdered sugar; 1/4 cup pure maple syrup; 2-3 tablespoons milk; 1/2 teaspoon vanilla extract; Pinch of salt; For Garnish:

These indulgent Bacon Jam Donuts deliver an irresistible sweet-savory experience that elevates the humble donut to gourmet status. Light, pillowy yeast donuts provide the perfect canvas for a complex bacon jam filling that balances smoky, caramelized bacon with coffee-infused maple sweetness and a hint of bourbon depth. Finished with a maple glaze and crispy bacon crumbles, each bite offers an exciting contrast of textures and flavors—crisp exterior giving way to soft interior, punctuated by the rich, chunky bacon jam center. Perfect for brunch gatherings or as a special weekend project, these donuts showcase how traditionally sweet pastries can be transformed by savory elements for a truly memorable culinary creation.

Prep Time

Cook Time

30 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Donuts:

1 cup whole milk, warmed to 110°F

2 1/4 teaspoons active dry yeast (1 standard packet)

1/4 cup granulated sugar, divided

4 cups all-purpose flour, plus more for dusting

1 teaspoon salt

2 large eggs, room temperature

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

Vegetable oil for frying (about 2 quarts)

For the Bacon Jam:

1 pound thick-cut bacon, diced

2 medium onions, finely diced

3 cloves garlic, minced

1/3 cup brown sugar, packed

1/4 cup maple syrup

2 tablespoons bourbon (optional)

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon strong brewed coffee

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Black pepper to taste

For the Maple Glaze:

2 cups powdered sugar

1/4 cup pure maple syrup

2-3 tablespoons milk

1/2 teaspoon vanilla extract

Pinch of salt

For Garnish:

1/4 pound bacon, cooked crispy and crumbled

Flaky sea salt for sprinkling (optional)

Instructions

Make the donut dough: In a small bowl, combine warm milk, 1 tablespoon of the sugar, and yeast. Let sit for 5-10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, butter, and vanilla extract.

Mix on low speed until combined, then increase to medium speed and knead for 5-7 minutes until smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly tacky.

Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, make the bacon jam: In a large skillet over medium heat, cook the diced bacon until crispy, about 10-12 minutes. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.

Add diced onions to the bacon fat and cook until soft and caramelized, about 15 minutes, stirring occasionally.

Add garlic and cook for 1 minute until fragrant. Return the bacon to the pan and add brown sugar, maple syrup, bourbon (if using), apple cider vinegar, Dijon mustard, coffee, smoked paprika, cayenne pepper, and black pepper.

Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened and jam-like. If the mixture gets too thick, add a splash of water.

Transfer to a food processor and pulse a few times to break down larger pieces while still maintaining some texture. Transfer to a bowl and let cool completely.

Punch down the risen dough and roll out on a floured surface to about 1/2-inch thickness. Using a 3-inch round cutter, cut out circles of dough.

Place the cut donuts on parchment-lined baking sheets, cover lightly with towels, and let rise for another 30-45 minutes until puffy.

Heat oil in a Dutch oven or deep fryer to 350°F. Carefully add donuts in batches, frying 1-2 minutes per side until golden brown. Transfer to a wire rack lined with paper towels to drain excess oil.

Once cool enough to handle but still warm, use a small knife to cut a pocket into the side of each donut, or use a piping tip to create a hole.

Fill a piping bag fitted with a medium round tip with the cooled bacon jam. Pipe about 1-2 tablespoons of jam into each donut.

Make the maple glaze: In a medium bowl, whisk together powdered sugar, maple syrup, milk, vanilla extract, and salt until smooth and pourable.

Dip the top of each filled donut into the glaze, allowing excess to drip off. Return to the wire rack.

Sprinkle each glazed donut with crumbled bacon and a tiny pinch of flaky sea salt if desired.

Allow glaze to set for about 10 minutes before serving. Best enjoyed the same day they are made.

Bacon Jam Donuts

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Bacon Jam Donut Technique

Bacon Jam Donuts

Ingredients

Instructions