Ohhhh, I’m going to be such a bad influence right now. I mean, if you are trying to eat super healthy or stick to light salads for dinner you might want to look away. Except don’t! Because we all need a little cheat now and then, right? And this one is totally (and I mean TOTALLY) worth the splurge. Delicious, rich, doughnutty, sweet, and with just the right amount of crunchy bacon bits…. Loaded Maple Bacon Doughnut Fries. On the stove top. In about 5 minutes.
This was our splurge breakfast to bid adieu to the boys summer break on the morning of their last day before the start of a new school year. I’m totally not a morning person, and with 3 babies getting dropped off in quick succession while trying to get the sons organized and out the door (not a single one of whom is a morning person either) there’s not much chance of a home-cooked, hot-meal. I keep make ahead’s on hand in the freezer, like breakfast biscuits, breakfast wraps, and even frozen omelet ‘cups’, but it’s not always the same as something Mom’s made fresh. Then there’s always the good ol’ fashioned bowl of cereal with milk. So, needless to say, we needed one last BIG hoo-rah before we’re all back in the land of re-heated breakfast bites. This was perfect. Full of decadence. Just a little bit naughty. Almost like sneaking dessert before the rest of the world had even had their first sip of coffee.
Thought you had to have a fancy doughnut pan to make homemade doughnuts? NOPE. Thought you’d have to make batter from scratch? NOPE. Thought it probably just had to be complicated to reach that level of pastry delight? NOPE.
One can of store-bought, refrigerated biscuits and 5 minutes and you’re in business.
For The Donut Fries
- canola oil for frying
- 6-8 strips of bacon cooked crisp and crumbled
- 1 large 48 oz can of buttermilk refrigerated biscuits
For The Glaze
- 1 cup powdered sugar sifted
- 1/4 cup unsalted butter browned
- 2 tbsp maple syrup
- 2 tbsp milk
- Hot Fudge sauce or chocolate syrup, for drizzling
To Make The Donut Fries
- In a medium sized skillet, heat two inches of vegetable oil, over medium heat, to 350 degrees You can use a candy thermometer to monitor the temp. Turn your heat down slightly to prevent the oil from getting too hot.
- Remove biscuits from container, press into flattened, wider circles and cut into strips lengthwise. Now, using your hands, roll each cutting into a long string, about the thickness of a pencil. Cut in half if necessary.
- Once the oil is ready, slowly drop biscuits into oil. Let them cook for about 15-20 seconds on each side until the dough has turned a golden brown.
- Using a pair of tongs, remove the ‘donut’ from the skillet and set on some paper towels to drain off the excess oil.
- When finished deep frying, leave your candy thermometer in the oil until it is completely cooled. When cooled it will be safe to dispose of the oil.
To Make The Glaze
- Sift the powdered sugar (this will ensure a smoother glaze). It’s recommended, but not absolutely necessary. Set aside.
- Melt the butter in a small pot. Once melted, stir continuously until it turns a golden brown. Immediately remove the pot from heat.
- Pour the browned butter, maple syrup, and milk over the sifted powdered sugar.
- Vigorously, whisk until smooth.
- For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powdered sugar. To make glaze thinner, add additional milk.
- If using Hot Fudge sauce, heat it briefly in the microwave to make it easier to drizzle over the fries.
- To assemble the fries, put a bottom layer of doughnut fries on a plate and drizzle maple glaze and chocolate syrup over-top of them. Sprinkle with some of the crumbled bacon. Repeat for as many layers, and/or plates as you want to make.
recipe adapted from Beyond Frosting