2 tbsp dry yeast
2 cups milk
1/2 cup shortening (room temp)
2 tsp salt
2/3 cup sugar
6 1/2-7 1/2 cups flour
Maple Icing: 2 Tablespoons unsalted butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
1/4 teaspoon maple extract (optional, but recommended)
Pinch of salt, to taste
Kinder’s Brown Sugar Bacon, for topping
Dissolve yeast in ¾ cup luke-warm water. Set aside.
Heat 2 cups of milk in microwave for 2-3 minutes to scald and then let cool.
Add shortening to the bowl of a stand mixer. Add milk & 4 eggs and mix well.
Add yeast mixture to batter and mix. Add 2 cups of flour and mix well. Add 2 more cups and mix. Add 2 more cups and mix. At this point, the batter should not be runny. Add 1 more cup of flour, give or take ½ cup.
Sprinkle flour onto a clean surface and pour batter onto it. Gently knead dough batter until the surface is not sticky to the touch. Place the soft dough into a lightly greased bowl. Cover the bowl and let rise for 1 to 1½ hours. Dough should be about double in size when done. (TIP: Rises best in a warm area)
Place dough on a lightly floured surface and roll out to about a 1 inch thickness. Cut the doughnuts out as closely as possible. You can save the middles for doughnut holes. Move donuts and holes to a clean surface. Cover and let rise for 1 to 1½ hours.
Once the donuts and holes are done rising, fry them in a large frying pan with vegetable oil until golden brown. (360 to 375 degrees)
While donuts are frying make your icing.
Maple Icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
Once the butter has melted, remove from heat and whisk in the powdered sugar and maple extract.
Add a pinch of salt.
Dip each donut into the icing and sprinkle with bacon right away as the icing sets quickly.
If the icing in the pan starts to set place it back over heat as you dip. Place dipped donuts back onto cooling rack. Enjoy!