Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays

I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pâte à choux, also known as that stuff you make cream puffs with. It’s such beautifully rich, eggy dough, yet fries up to a surprisingly light, puffy texture.

Today is National Doughnut Day, as you know if you’ve been on Twitter in the last 48 hours, and so I decided to give it a go, and called it a "doughnut" in a cheap attempt to garner extra National Doughnut Day web traffic. That's also why I keep mentioning National Doughnut Day.

I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar. That’s not my preference, due to the mustache issue mentioned in the clip, but people with hair-free lips seem to like it.

Whether you’re going to surprise dad with a plate of these for Fathers Day, or you just want to tell your friends and co-workers you made bacon and egg doughnuts, I hope you give these a try soon. Enjoy!

Ingredients for 8 to 10 small Bacon and Egg Doughnuts:

(this is a half a recipe, so I would highly recommend doubling everything)

6 strips bacon, sliced, browned, cooled, and chopped (save some for the tops)

1/2 cup plus 1 tbsp cold water

4 tbsp unsalted butter

1/8 tsp salt

1 tablespoon sugar

pinch of fresh nutmeg

1/2 cup all-purpose flour

1/4 tsp vanilla extract

2 large eggs

vegetable oil for deep frying

maple syrup to garnish

- Fry at 350 F. for about 7 minutes, turning often, until puffed and well-browned

* If doing in batches, hold in a warm oven

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