Holy, BACON, Batman! This is a breakfast treat that will knock your socks off. Soft, fluffy cream doughnut holes that are made with bacon and brown sugar, filled with cream cheese filling, and coated in powdered sugar.
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Breakfast just got worth waking up for! No matter how early you need to get up, it will be worth it if you could bite into a warm, cream doughnut, that’s made with lot of bacon inside.
Do you have big plans for this Father’s Day weekend? I always wonder how dad’s prefer to celebrate Father’s Day. Moms usually want a day of pampering and a break for cooking. That’s why moms get spa days and get taken out to fancy dinners. What about dads? What does your dad or husband wants to spend Father’s Day doing?
My husband said he wants to spend the day sitting on the couch watching baseball. That makes sense, I just keep thinking that it’s not really different from any other day off from work. It’s baseball season after all. Football is not the sport that dominates our house, it’s baseball and it a looooong season.
So he wants to spend the day watching the Yankees, with brief intermissions to take our little man to the movies to see Cars 3 and then a dinner reservation at the restaurants that men love most. (I can’t say which restaurant because it’s a surprise.) So with a day full of baseball, cars, and most likely a nice, big, juicy steak to finish the day, it will be a dream Father’s Day. He might just be missing some grill time.
Although, if given a choice between grilling and being served bacon for every meal of the day, he will choose BACON. Dude loves his bacon! That’s why I have these scrumdelicious Bacon Brown Sugar Cream Doughnut Holes planned for breakfast, Peppered Bacon and Blue Grilled Cheese for lunch, and I’m sure a bacon wrapped filet mignon for dinner.
Bacon, bacon, bacon and steak will make his Father’s Day a pure heaven.
Bacon Brown Sugar Doughnut Holes
- Doughnut holes:
- 1 cup whole milk
- 1 large egg
- ¼ cup bacon grease melted
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1½ Tbsp. baking powder
- 5-6 crispy cooked bacon strips, crumbled or minced
- Powdered sugar for topping
- 5-6 cups of vegetable oil for frying
- 6 oz cream cheese
- 1/4 cup vanilla yogurt
- 1 tsp vanilla
- 1/4 cup brown sugar
- Optional: extra bacon bits on top.
- Pour oil into a medium pot, a frying pan with high sides, or a large sauce pot. Heat it over medium heat until oil reaches 350 degrees. (I find that heat setting that's just a little bit over medium holds the temperature best.)
- Line a large wire rack with paper towels to catch oil.
- Filling: Beat ingredients for the creamy filling in a mixing bowl for a couple of minutes. Transfer the filling into a piping bag fitted with a long, filling attachment. Set aside.
- In a medium mixing bowl, whisk milk and egg until smooth.
- Add flour, baking powder, and brown sugar, mix until all combined.
- Add melted bacon grease and mix well.
- Fold in bacon crumbles until evenly spread throughout.
- Using a cookie scoop, scoop out dough and drop it into heated oil in batches of 5-6, depending on how big your pot is. (I dip the cookie scoop into some oil and shake it off before doing each batch, this prevents dough from sticking and created smooth dough drops. I also rinse out the scoop between batches, to wash off any stuck on dough. Again, this is to help create smooth doughnut holes.)
- Fry doughnut holes for about 4-5 minutes (until they turn deep golden), turning them over every couple of minutes if they haven't turned themselves. (Remember to use metal tongs or metal slotted spoon to take doughnuts out and turn them.)
- Take doughnuts out onto the prepared cooling rack. Repeat frying the dough in batches with remaining batter.
- Once the doughnut holes are cooled enough to handle, gently inert the pastry filling tip into the doughnut and squeeze some cream filling inside. Repeat with all doughnut holes.
- Sprinkle filled doughnut holes with powdered sugar.
- Optional: you can add some more bacon bits on top if you wish.
Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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