- 3/4 cup lukewarm milk
- 1/4 cup sugar
- 3 teaspoons dried yeast
- 3 egg yolks
- 2 1/2 cups plain flour, plus extra
- 3 1/2 ounces chilled butter, cut into small cubes
- 5 slices of thick cut bacon
- 5 teaspoons maple syrup
- 2 tablespoons butter, melted
- 1/4 cup maple syrup
- 1 cup icing sugar
- Combine milk and a pinch of the sugar into a medium sized bowl. Sprinkle over yeast and set aside for 5-6 minutes or until foamy. Stir in the remaining sugar and egg yolks until combined.
- In a large bowl add the flour. Rub in the butter to the flour until the mixture resembles a bread crumb consistency. Pour in the egg mixture and stir until a rough dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until a smooth dough forms.
- Place into a lightly oil bowl and cover with plastic wrap. Let rise in a warm place for 1 hour.
- To make candied bacon, preheat your over to 375 f. Place bacon strips on a baking tray lined with parchment paper. Drizzle 1 teaspoon of maple syrup over each slice of bacon. Bake for 10 minutes, flip strips and bake for another 5 minutes.
- Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal portions and roll each into a ball and then flatten slightly.
- Spray a waffle maker with grease and place four balls on the hot mould. Press down and cook using the machines normal timing.
- Once the donuts are all cooked and cooling begin making the glaze. In a bowl combine the melted butter, maple syrup and icing sugar. Whisk until smooth. Dip each waffle donut in the glaze and top with small ripped pieces of the candied bacon.