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Savory Bacon and Chive Donut Holes
Prep: 20 minutes + 1 hour proofing
Cook: 15 minutes
Servings: 6
Donuts Aren't Just for Dessert
Step aside, sweet donuts! These savory donut holes are here to steal the show. Imagine a warm, pillowy bite filled with the salty crunch of bacon and the fresh, mild onion flavor of chives. They are surprisingly easy to make and are the perfect unexpected treat for brunch or as an appetizer.
Materials
- 2 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 3/4 cup warm milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
- 4 slices bacon, cooked crispy and finely crumbled
- 2 tbsp chopped fresh chives
- Vegetable oil, for frying
- 4 oz cream cheese, for dip
Preparation
- In a large bowl, combine yeast, sugar, and warm milk. Let it sit for 5-10 minutes until foamy.
- Whisk in the egg and melted butter. Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Gently knead in the crumbled bacon and chives.
- Place dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and roll it out to 1/2-inch thickness. Use a small round cutter (or a bottle cap) to cut out donut holes. Re-roll scraps as needed.
Cooking
- In a heavy-bottomed pot, heat about 2-3 inches of vegetable oil to 350°F (175°C).
- Carefully place a few donut holes into the hot oil, being careful not to overcrowd the pot.
- Fry for 1-2 minutes per side, until they are golden brown and puffed up.
- Use a slotted spoon to remove the donut holes and place them on a wire rack or paper towel-lined plate to drain.
- While donuts are cooling slightly, mix softened cream cheese with a splash of milk and a pinch of salt to create a simple dip.
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