The Porky Monkey Doughnut
- prep time15 min
- total time 30 min
- serves 20 - 24
Special Equipment: Heavy-bottomed pot, stand mixer, sifter.
Courtesy of Jennifer Vaughn of Von Doughnuts.
2 Tbsp vegetable oil
⅓ cup granulated sugar
1 whole egg
¼ tsp vanilla extract
1 ¼ cup + 2 tsp buttermilk
¼ tsp salt
½ tsp ground cinnamon
⅛ tsp ground nutmeg
1 tsp baking soda
vegetable oil, for fryingPorky Monkey Icing
½ package cream cheese, room temperature
¼ cup unsalted butter, softened
2 Tbsp real maple syrup
2 cups icing sugar, siftedAssembly
4 - 6 slices bacon
2 Tbsp maple flakes
1. In a large bowl, whisk together vegetable oil, sugar, egg, vanilla extract, and buttermilk.
2. Once mixture is fully incorporated, whisk in the mashed banana until smooth.
3. In a separate bowl, sift together bread flour, salt, ground cinnamon, nutmeg, and baking soda.
4. Using a wooden spoon or spatula, working in batches, stir dry mixture into the wet; mix just until mixture is smooth and not lumpy.
5. Fill a large heavy-bottomed pot halfway with vegetable oil. Heat oil to 375ºF.
6. Using an ice cream scoop or tablespoon, carefully drop batter into the oil. Fry dough for 1 minute per side; remove with a slotted spoon and place on a paper towel to drain.
7. Cool doughnuts to room temperature.Porky Monkey Icing
1. In a stand mixer fitted with a paddle attachment, cream together cream cheese and butter, scraping down the sides as needed. Mix until smooth.
2. Add maple syrup to the mixture and mix until fully incorporated. Slowly add sifted icing sugar to the mixture, mixing until smooth.Assembly
1. Heat a medium frying pan and fry bacon, until crisp; drain bacon on a paper towel and set aside to cool.
2. Once cooled, coarsely chop bacon and reserve.
3. When doughnut holes have cooled, spread reserved icing over top.
4. Sprinkle doughnut holes with reserved bacon bits and maple flakes.