Stout Doughnut Holes

Stout Doughnut Holes

For the Doughnuts
• 1/2 Ounce fresh yeast
• 1 Cup stout beer
• 1/2 Cup sugar
• 1 Teaspoon salt
• 3 egg yolks
• 1/4 Cup cream
• 1 Teaspoon vanilla
• 3 Tablespoon butter
• 2 3/4 Cup all-purpose-flour
For the Bacon Jam
• 1 Pound bacon
• 2 Cup balsamic vinegar
• 2 onions diced
• 3 Cup sugar
• 1 Cup stout beer
For the Salted Caramel Glaze
• 1 Cup sugar
• 2 Tablespoon water
• 2 Tablespoon light corn syrup
• 1/2 Cup whipping cream
• 1/4 Cup unsalted butter
• 2 Teaspoon salt
• 1/2 Teaspoon vanilla extract
Preparation
For the Doughnut
Step 1:
Dissolve yeast in warm beer (make sure beer is 100-120 degrees).
Step 2:
Add flour and sugar and mix in mixer with dough hook attachment.
Step 3:
Add vanilla and egg yolks one at a time allowing eggs to incorporate into dough.
Step 4:
Add cream and butter mixing well slowly increasing speed to high. When dough pulls away from side it is ready.
Step 5:
Cover dough in a bowl and keep in at room temperature and allow to rise and double in size.
Step 6:
Portion dough and roll into small balls about an oz in weight.
Step 7:
Place on a parchment lined cookie sheet and cover.
Step 8:
Refrigerate for one hour, then deep fry at 350 degrees until golden brown.
For the Bacon Jam
Step 1:
Cook bacon and onions together in a pot until slightly brown.
Step 2:
Add beer, balsamic and sugar.
Step 3:
Reduce heat to low and continue to cook until slightly thick (about 30 minutes)
Step 4:
Using a blender, blend mixture until smooth and thick.
Step 5:
Cool and mixture will thicken as it cools.
Step 6:
Once cooled you can fill doughnut holes with bacon Jam using a piping bag.
For the Salted Caramel Glaze
Step 1:
Stir sugar, 2 tablespoons water and corn syrup in heavy medium saucepan over medium-low heat until sugar dissolves.
Step 2:
Increase heat; boil without stirring until syrup turns deep amber. Remove from heat.
Step 3:
Whisk in cream, salt, butter and vanilla (be careful for bubbling caramel).
Step 4:
Place pan over low heat and stir until sauce thickens.