These delicious donuts combine two of our favorite things – bacon and whiskey – into one perfect package. The fresh nutmeg adds a layer of holiday spice. Use good flour (we recommend Vermont’s own, King Arthur) and good cheer, and you’re sure to win hearts at your next holiday party. Cheers!

Makes about 30 standard or 60 mini donuts (depending on how you cut them)

1 lb. of bacon
13 oz. ounces of all-purpose flour, plus a little extra if needed
2.25 teaspoons instant yeast (1 packet)
3/4 cup milk
1/4 cup bacon grease, in solid form
1/4 cup WhistlePig Straight Rye Whiskey
1 large egg, lightly beaten
2.5 tablespoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
vegetable oil for frying (I used 2 quarts)

Preheat the oven to 350 degrees.

Lay the bacon slices out on a rimmed sheet pan without overlapping. Depending on the thickness of the bacon, you may need two pans. Bake until crispy.

Drain the fat from the bacon and reserve. Chop or crumble the bacon into bits and refrigerate.

In the bowl of your electric mixer (fitted with a paddle attachment or beaters), add the flour and yeast. Mix together the milk and ¼ cup of bacon fat (reserve the rest for the glaze) and heat until it is body temperature (any hotter and you may kill the yeast). Add that in, plus the whiskey (reserving the rest of the whiskey for the grand celebration you will most likely receive when presenting the final product to your friends and loved ones). Next the egg, sugar, salt, and nutmeg. Switch to a dough hook attachment and knead until only slightly sticky.

Let rise 2 hours.

At this point you can punch the dough down and refrigerate it for up to 24 hours or precede with the recipe. A cool dough will be easier to work with.

Place dough on a floured workspace and roll until about 3/8 inches thick. Using a biscuit cutter (or something else round that works for you), cut out circles of dough, then using a small lid (I use the protective sleeve to the deep fry thermometer) cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.

Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then sprinkle on the bacon. Serve immediately!

Whiskey-Bacon Icing

1 cup powdered sugar
1 tablespoons maple syrup
1 tb WhistlePig Straight Rye Whiskey
1 tablespoon bacon fat, melted
1 tablespoons milk
1 teaspoon vanilla extract

Combine all ingredients together in a bowl and whisk well until a glaze forms.