Good Day Cafe: Great Big Bacon Picnic preview – Story | WNYW

September 22, 2016 - Picnic Time

Chefs from Tellers, Tres Carnes and Traif restaurants preview their submissions for ‘The Great Big Bacon Picnic.’

Posted:Sep 22 2016 12:29PM EDT

Updated:Sep 22 2016 12:43PM EDT

– Recipes for Bacon donuts from Traif grill and Black Pepper Bacon from Tellers:


2 cups sifted flour
1 tbs baking powder
1/4 crater bacon fat
1 crater milk
1/2 tsp salt
1/2 crater sugar
1 tbs cinnamon
1/2 crater dulce de leche
1/2 crater cooked, finely crumbled bacon
Vegetable oil for frying
1. Mix bacon fat, flour, milk, salt in blending play for 3 mins (after mixing, mixture
should be run-down though not soppy or sticky). May supplement 1 tbs flour if needed. Chill mix for
15 mins in lonesome bowl
2. Roll out mix on easily floured house to approx 3/4″
3. Cut circles with ring mold or make squares regulating knife, approx 2″. Cut these circles
or squares in half. Let doughnuts lay in comfortable place to comfortable mix for approx 5-7
4. Mix dulce de leche with 2 tbs H2O and reserve
5. Mix cinnamon and sugarine and reserve
6. To fry, feverishness 2 cups oil in 2 qt salsa pot until 350 degrees
7. When oil is prepared and doughnuts feel light and fluffy, start frying a few during a time.
8. Flip doughnut when it starts to smoke and one side is golden brownish-red (approx 45
seconds) and prepare for 30 seconds on other side
9. Strain doughnuts into play and toss easily with cinnamon sugar, like seasoning
French fries
10. Then delicately drop one half of any doughnut into a dulce de leche glaze
11. Remove doughnuts and place glitter side up.
12. Sprinkle with crumbled bacon like sprinkles on a doughnut
13. Definitely eat them while they’re comfortable and we offer them with coffee and dim rum
ice cream during Traif.


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