Portland Voodoo Doughnut No 10 in USA TOP 10 Street Foods
- Description: Creative and quirky doughnuts with unique toppings and fillings, such as the Bacon Maple Bar or the Voodoo Doll.
- Best Spot: Voodoo Doughnut.
- Why It’s the Best: Voodoo Doughnut is famous for its inventive and fun approach to doughnuts, providing a delightful treat for the senses.
To bring the iconic flavors of Portland’s Voodoo Doughnut into your kitchen, try your hand at creating a unique version of their famous Bacon Maple Bar. This decadent doughnut combines the irresistible duo of salty bacon and sweet maple for a truly indulgent treat.
Ingredients
- For the Doughnuts:
- 1 package active dry yeast
- 1/4 cup warm water (110°F)
- 3/4 cup whole milk, heated to 110-115°F
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup bacon grease, melted and cooled
- 2 cups bread flour
- 1 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- Vegetable oil for frying
- For the Maple Glaze:
- 2 cups confectioners’ sugar
- 1/3 cup pure maple syrup
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons reserved bacon grease
- For the Bacon Topping:
- 10 slices bacon, cooked until crisp
- 2 tablespoons dark brown sugar
Instructions
- Activate the Yeast: In a small bowl, combine the yeast and warm water. Let sit for 5 minutes until frothy.
- Make the Dough: In a large bowl, whisk together the warm milk, sugar, egg, and melted bacon grease. Add the yeast mixture and stir to combine.
- Knead the Dough: In a stand mixer fitted with the dough hook, gradually add the bread flour, all-purpose flour, nutmeg, and salt. Knead on medium speed for 2 minutes, then increase to high speed and knead for an additional 3-4 minutes until a soft, smooth dough forms.
- Let the Dough Rise: Grease a large bowl with butter or oil. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap and let rise for 1-2 hours until doubled in size.
- Prepare the Bacon: Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Toss the bacon with the brown sugar and arrange on the rack. Bake for 15-20 minutes until crisp. Let cool, then chop into small pieces.
- Make the Glaze: In a medium bowl, whisk together the confectioners’ sugar, maple syrup, corn syrup, vanilla, and 2 tablespoons of the reserved bacon grease until smooth. Cover with plastic wrap to prevent hardening.
- Fry the Doughnuts: Line a baking sheet with parchment paper. Roll the dough to 1/2-inch thickness on a floured surface. Cut into doughnut shapes using a doughnut cutter or biscuit cutter. Reroll scraps once.
- Fry the doughnuts in batches in 365°F oil for 1 minute per side until golden brown. Drain on a paper towel-lined rack.
- Assemble: Dip the warm doughnuts into the maple glaze, allowing excess to drip off. Top with chopped bacon pieces.
- Enjoy: Serve the Bacon Maple Bars warm, with the bacon adding a delightful crunch to the sweet, maple-glazed doughnut.
Tips for Voodoo Doughnut Flair
- Use a digital candy thermometer to maintain the perfect frying temperature for light, fluffy doughnuts.
- Sprinkle the bacon on the glazed doughnuts immediately for the best adhesion.
- For an extra special touch, drizzle the doughnuts with a bit of extra maple syrup before serving.
By following this recipe and adding your own unique spin, you can recreate the magic of Voodoo Doughnut right at home. Indulge in the perfect balance of salty bacon and sweet maple for a doughnut experience that will transport you straight to Portland.
