Bacon and maple syrup may sound unusual, but this classic Canadian combination is a winner!
200g/7oz smoked bacon, finely chopped
2 free-range eggs, beaten
225ml/7½fl oz buttermilk
100g/3½oz caster sugar
500g/1lb 2oz plain flour
1 tsp ground cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
65g/2¼oz butter, melted
vegetable oil, for frying
maple syrup, to serve
Heat a frying pan and fry the bacon pieces for 2-3 minutes, or until crisp. Set aside.
Whisk the eggs, buttermilk and sugar together in a bowl.
Sift the flour, cinnamon, baking powder and bicarbonate of soda into a separate bowl, then whisk in the buttermilk mixture.
Stir in the melted butter and half of the bacon until the mixture comes together as a soft dough.
Roll the dough out until 1cm/½in thick and use a pastry cutter to cut out 6cm/2½in circles. Cut a smaller circle from the middle of each larger circle to make a doughnut shape.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep-fry the doughnuts for 2-3 minutes, or until puffed up and golden-brown.
Remove the doughnuts from the pan and set aside to drain on kitchen paper.
Drizzle the doughnuts with the maple syrup and sprinkle over the remaining bacon pieces.
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