Sunflower Chocolate Bacon Donuts - Dairy Free, Nut and Peanut Free, Egg Free, Soy Free
This month, I have a super stunner for you! Sunbutter chocolate bacon donuts are fried crispy deliciousness on the outside, and fluffy, airy dough on the inside. The top is coated in a rich layer of sunflower seed butter, melted chocolate, and crumbled crispy bacon, with a hint of cinnamon.
This post was sponsored by Sunbutter
Would you believe that I’ve only had donuts a few times in my life?! Well, it is true. I’ve only ever had donuts if I made them myself, which I did for a recipe I was developing a couple years ago. Turns out donuts are pretty awesome. Who knew? When I do make a batch, I tend to make them Italian style (called bombolone) which are fried in olive oil and usually coated in cinnamon sugar. I took that same base recipe and made it Sunbutter-centric, highlighting the flavors with sunflower seed butter’s favorite siblings; chocolate and cinnamon. And then I thought, bacon would taste good on here too. So I fried it up until super crisp, chopped it up, and applied like meat sprinkles. These donuts are deliciously messy, so have napkins ready. I had a full-on Sunbutter chocolate mustache while devouring my test subject(s).
Dairy free, nut free, peanut free, soy free, egg free.
2 1/2 cups all purpose flour
1 1/2 tsp dry yeast
1 cup warm water
1 tbsp avocado oil or olive oil
1/2 tsp salt
1/4 cup powdered sugar
avocado oil for frying
1/2 cup Sunbutter (variety of your choice, I used Original)
1/3 cup melted allergen-free chocolate, such as Enjoy Life or MadeGood
3 - 4 slices of bacon, crispened and crumbled
a sprinkle of ground cinnamon
Mix all the dry ingredients together. Combine the yeast and warm water in a separate bowl. When the yeast is puffy pour the water and yeast, and the oil, in with the dry ingredients and mix until it comes together into a ball of dough. Knead until the dough is smooth.
Use some olive or avocado oil to grease a large mixing bowl. Place the dough in the greased bowl and cover with plastic wrap. Let it rise for an hour or until doubled in size. Then, punch the centre of the dough (literally, punch it), and turn it out onto a floured surface. Knead the dough for about a minute, then let it rest, uncovered, for a half hour. Roll it out to about 1 1/2 cm thickness and use a small juice glass to cut into circles.
Fill a medium saucepan with 1 inch of avocado oil, which has a high burning point. Heat the oil on on medium until it's bubbling but not boiling. Drop in a little test piece of dough and if bubbles start vigorously forming around it (without it burning or turning to a rolling boil), it's the right temperature. Drop in a couple rounds of dough, and avoid over-crowding the pan. They will take 2 - 3 minutes on each side. Once browned, flip over and fry the other side until golden. Then scoop out using a spider transfer to a paper towel lined plate to soak up excess oil. They should have puffed up to 2 - 3 times the size and have lots of visible bubbles inside.
Once the donuts are cool enough to touch, spread a dollop of Sunbutter on each one, then a drizzle of melted chocolate, a few bacon pieces, and a sprinkle of cinnamon. Enjoy them warm.
Makes about 16 donuts, depending on the size of your juice glass.
*Tip for frying: If the oil gets too hot and either turns to a rolling boil or the dough starts to burn, turn the heat down. Use a small piece of dough to test the temperature. Conversely, If the dough sinks to the bottom, the oil is not hot enough. Always be careful when frying, and have baking soda/fire extinguisher within arms reach. The area should be well ventilated.