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French Toast Donut

A marriage of breakfast treats, this donut is topped with a coffee maple glaze.


Sift the flour, baking powder, salt, cinnamon, and nutmeg together in a medium bowl. In a stand mixer fitted with a paddle, mix the sugar and shortening approximately 1 minute on low speed, until sandy. Add the egg yolks, and then mix for 1 more minute on medium speed, scraping the sides of the bowl until the mixture is light colored and thick.

Add dry ingredients to the wet ingredients in two to three separate additions, alternating with sour cream. The dough will be sticky, like cookie/biscuit dough. Place the dough in a clean bowl and refrigerate, covered with plastic wrap for 45 minutes. Heat oil (at least 2 inches deep) in a deep fryer, large pot or highsided frying pan to 325°F.

Roll out the chilled dough on a generously floured counter or cutting board to 1/2 inch thick, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many donuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently re-roll the dough to make extra holes and cut again.

Shake excess flour off the donuts before adding them to the hot oil, a few at a time. Do not crowd them or the temperature of the oil will drop. Once the donuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels/absorbent paper.


Place the S&D Espresso Coffee Extract, powdered sugar, corn syrup, maple syrup, salt, vanilla, and hot water in a large mixing bowl. Using a whisk, blend until the mixture is smooth and all of the sugar has been incorporated. If the glaze seems too thick, add more water. To glaze the donuts, dip one side of each hot donut into the warm glaze – this will ensure that the glaze adheres and soaks into the donut, creating a nice crisp and sweet edge. Let dry for 10 to 15 seconds before serving.

Allow donuts to cool completely. On a wire rack with a plate underneath, dip the top of the donut into glaze. Set immediately onto rack with glaze face up, allowing glaze to drip down the donut. Before the glaze completely dries, sprinkle bacon pieces onto the top. Allow glaze to dry, and serve. Keep for up to 2 days.



2 1/4 cups cake flour
1 1/2 tsp. baking powder
1 tsp. iodized salt
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
1/2 cup sugar
2 tbsp. shortening/vegetable lard
2 large egg yolks
2/3 cup sour cream
Canola oil for frying


4 tbsp. S&D Espresso Coffee Extract
4 1/2 cups powdered sugar
1 1/2 tsp. light corn syrup
1/4 tsp. iodized salt
1/2 tsp. vanilla extract
1/3 cup hot water
3 1/2 tbsp. pure maple syrup