Ingredients

For the candied bacon

* 100g light brown brown sugar
* 3 rashers thin streaky bacon

For the doughnuts

* 1 ½ to 2 litre sunflower oil, for deep frying
* 250g flour, plus extra for dusting
* 1 ½ tsp baking powder
* ½ tsp ground cinnamon
* ½ tsp salt
* ¼ tsp bicarbonate of soda
* 1 large egg
* 115g granulated sugar
* ½ tsp vanilla extract
* 30g butter, melted
* 125g crème fraîche

For the glaze

* 300g icing sugar, (use a little less if you want a thinner glaze)
* 60ml whole milk
* 1 tsp vanilla extract

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Result: 00.00
Method
1. For the candied bacon: preheat the oven to 200C/180C fan/gas 6. Sprinkle sugar onto a plate and coat both sides of the bacon with it. Place strips on a baking tray and cook in the oven for 12-13 minutes until caramelised and golden brown. Drain on a rack and cool until crisp and glossy. Chop into small pieces with a sharp knife and set aside.

2. For the doughnuts: heat the oil in a heavy-based pan over a medium heat to 180C. Check the temperature frequently using a cooking thermometer, making sure it remains consistent. Combine the flour, baking powder, cinnamon, salt and bicarbonate of soda in a large mixing bowl and set aside.

3. In a mixer, whisk the egg and sugar on a high speed for 4 minutes until light and fluffy. Add the vanilla extract, reduce the speed to medium and slowly pour in the melted butter, then the crème fraîche. Transfer to a large bowl and, using a rubber spatula, incorporate the dry mix in 4 batches. Cover the resulting sticky dough with cling film and rest for 45 minutes at room temperature.

4. Dust a flat surface with flour and scoop dough out on to it. Shape into a ball and dust the top with flour. Roll the dough into a round shape about 1cm to 1.5cm thick and, using two round cookie cutters, cut out 10-12 x 6.5cm circles, each with a 3cm hole. Deep-fry the doughnuts in the hot oil for about 45 seconds each side until golden brown. Drain on a rack.

5. For the glaze: combine the icing sugar, milk and vanilla together in a pan over a medium-low heat, whisking constantly to prevent burning. Once the sugar is dissolved and the glaze is a dipping consistency, remove from heat and set aside in a warm place.

6. Dip the doughnut tops in glaze and quickly sprinkle over candied bacon bits before it sets.