Maple Bacon Long Johns

Ingredients

• For the doughnuts:
• 5 1/2 cups all-purpose flour, divided
• 1/3 cup plus 1 tablespoon sugar, divided
• 1 teaspoons salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 cups whole milk
• 1/3 cup water
• 2 packages instant yeast
• 1/3 cup unsalted butter, melted
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 quarts canola oil, for frying
• For the glaze:
• 1 cup confectioners sugar
• 1/3 cup pure maple syrup
• 1 1/2 tablespoons whole milk
• 1/4 teaspoon vanilla extract
• 4 strips thick cut bacon

Directions

1. In a large bowl, stir together 5 cups flour, 1/3 cup sugar, salt, cinnamon, and nutmeg, then put it aside. Run warm water around the stand mixer bowl so it is not cold. Coat a large bowl with cooking spray or vegetable oil and set that aside, too. In a small saucepan, heat the milk and water until the mixture is about 110 to 115 degrees F. Transfer the warm liquid to the stand mixer bowl. Scatter the yeast evenly over the top, then add the remaining tablespoon of sugar over it. Leave it for 5 minutes to dissolve.
2. Attach the paddle to the stand mixer and mix in the melted butter slowly, making sure the butter has cooled to lukewarm first. Add the eggs, vanilla, and half of the flour mixture, then mix on low just until the flour starts to blend in. Increase to medium and beat until everything is well combined. Add the rest of the flour mixture, starting again on low, then move the mixer to medium and beat thoroughly. Switch to the dough hook and mix on medium until the dough gathers together. Add the additional 1/2 cup flour as needed to help the dough become smooth. Continue beating until the dough starts to come away from the bowl and looks smooth, about 3 to 4 minutes.
3. Move the dough into the oiled bowl, then cover it with a clean towel or plastic wrap. Put it somewhere warm and let it rise until doubled, approximately one hour. Line 2 large baking sheets with parchment paper, spray the parchment with cooking spray, and set them aside.
4. Tip the dough onto a generously floured work surface and roll it into an 8 x 20 inch rectangle. With a sharp knife, cut the dough into 20 bars, each about 2 inches wide by 4 inches long. Gently move the bars to the prepared baking sheets and cover each sheet with a clean towel. Let them rise in a warm spot for approximately one hour, until the bars look puffy, though they may not fully double.
5. Cook the bacon in a large frying pan over medium heat until crisp. Take it off the heat and transfer the bacon to paper towels so the extra fat can drain. When it has cooled, chop it finely and set it aside.
6. Add canola oil to a large dutch oven until it is 2 inches deep. Heat the oil to 360 degrees F. When the oil is ready, use a heat resistant spatula or shallow strainer to lower the doughnuts in carefully, one at a time, frying no more than 3 at once. Fry until deeply golden, about 1 to 1 ½ minutes, then turn the doughnuts with heat resistant tongs and cook the second side to the same color. Lift them from the oil, let the excess drip away, and place them on a wire rack to cool. Check the first doughnut to be sure the center is fully cooked; if it is not, change the frying time as needed.
7. In a medium bowl, whisk the confectioners sugar, maple syrup, vanilla, and milk into a glaze. When the doughnuts are cool enough to pick up, dip the tops into the glaze, then set them back on the wire rack so the extra glaze can run down the sides. Scatter the bacon over the tops. Serve immediately. Doughnuts are best fresh, but will last for a day. Once they are completely cooled, store them covered.