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In celebration of World Whiskey Day (20th of May) I made these mouth-watering Jack Daniels glazed donuts with candied bacon.

I’m a real sucker for light, fluffy donuts, bacon and on occasion, a glass or two of Jack Daniels Old No. 7 on the rocks.  

However, it never occurred to me that I could combine all of my favourite food and drink into one amazing recipe.  

Let me tell you, this is the perfect marriage of sweet, savoury and booze. What’s not to love about that?

Donuts with a Jack Daniels glaze and caramelised bacon
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  1. 35g butter
  2. 35g vegetable shortening
  3. 375ml warm whole milk
  4. 75ml warm water (35-45*C)
  5. 3 tsp quick yeast
  6. 50g caster sugar
  7. 1.5 tsp salt
  8. 1/2 tsp nutmeg
  9. 2 lg eggs
  10. 1/2 tsp vanilla extract
  11. 660g strong white flour
  12. 2-3 litres vegetable oil for frying
Donut glaze
  1. 60g unsalted butter
  2. 100ml maple syrup
  3. 115g sifted icing sugar
  4. 1 shot of bourbon - 45ml
  5. 1 shot of water - 45ml
For the bacon
  1. Thick cut dry cure streaky bacon
  2. Brown sugar
  3. 1/4 teaspoon of cinnamon
Making the dough
  1. Add shortening, butter and then the milk (which has just boiled).
  2. Stir until mixed and wait for around 10 minutes.
  3. Add quick yeast to the water (35-35*C). Sit for 5 mins.
  4. Add butter, milk and shortening mixture to stand mixer.
  5. Add caster sugar to mixer along with salt and spices.
  6. Add the eggs along with vanilla extract.
  7. Add half of the strong white bread flour.
Mixing it up
  1. Turn your mixer onto slow until the mixture starts to come together (using mixing paddle).
  2. Beat together for around a minute.
  3. Add the rest of the flour.
  4. Again, turn your mixer onto slow until the mixture starts to come together.
  5. Again, beat together for around a minute.
  6. When the mixture starts to look like dough, add the dough hook to your mixer.
  7. Beat the mixture together for around 5 mins on a medium setting.
All rise!
  1. Transfer dough to a large oiled bowl and cover with clingfilm.
  2. Rise for one hour in a warm area.
Doughnut cutting
  1. Kneed the dough on a well floured worktop.
  2. Rollout until it is 3/4 of an inch thick.
  3. Cut out donuts with cutter (see below for where to buy one).
  4. Place donuts on a well-floured baking sheet.
  1. Transfer your donuts to an oven that is NOT turned on.
  2. Place a bowl of just boiled water to the bottom shelf.
  3. Close the door and wait for 30 minutes.
Deep frying
  1. Allow the oil to heat up to 190*C.
  2. Fry in small batches and don’t overcrowd your basket otherwise they will stick together.
  3. In between batches, allow the temperature to come back up to 190*C. Each time you add the donuts, the temperature will lower by around 10*C.
  4. Deep fry for 1 minute each side or until golden brown.
  5. Take them out and rest on kitchen towel.
Candied bacon
  1. Dip the bacon in the brown sugar and cinnamon mixture and place on a wire rack on top of a baking tray that has been lined with foil. This way, the air will circulate and make the bacon nice and flat and it won’t curl up.
  2. Allow to cool and then chop into small squares.
Making the glaze
  1. Add the icing sugar, maple syrup, heated butter (heat in microwave) and then finally, one shot of Jack Daniels or your favourite bourbon. Mix well until combined.
  1. Dip a donut into the icing sugar and then top with chopped bacon.
Adapted from Donut base recipe by 'Cupcake Jemma'

Where did you get that Coops?


Often when I’m watching a cooking show, I wonder, where did they buy that?  Then comes the relentless Google searching, often leading myself down a dead end.  To save you the hassle, I have listed most of the kitchen equipment I used. Check the links below.