Bacon doughnut with white chocolate and caramelised Corn Flakes



200g Eskort Minced Bacon

oil for frying


500ml (2c) bread flour

125ml (½c) brown sugar

5ml (1t) salt

20g yeast dry

250ml (1c) warm water

2 eggs

125ml (½c) butter


  • Fry the Eskort Minced Bacon in a pan over a high heat until crispy. Remove and set aside to cool down.


  • Add the flour, sugar and salt in a large mixing bowl.
  • Pour the yeast over the warm water and stir to dissolve.
  • Rub the butter into the dry ingredients until it resembles breadcrumbs.
  • Beat the eggs into the yeast and add to the flour. Mix until a stiff dough forms.
  • Knead the dough until smooth and set aside to rest for 5 minutes.
  • Roll the dough out on a flour-dusted surface until 3cm thick.
  • Cut out large circles with a cookie cutter and use a smaller cutter to make the hole in the middle. Brush with cooking oil and set aside to proof.
  • Heat a pot with oil over a high heat. As soon as the doughnuts are ready, turn the heat to medium and fry until golden on both sides.



250ml (1c) castor sugar

60ml (¼c) water

500ml (2c) Corn Flakes

500ml (2c) white chocolate


  • Add the sugar and water to a small pan over a medium heat and stir until the sugar dissolves.
  • Heat over medium heat, without stirring, until amber in colour.
  • Pour over the Corn Flakes and mix well before the sugar sets.
  • Then break up the Corn Flakes.
  • Melt the white chocolate over a double boiler.
  • Dip the doughnuts into the white chocolate and sprinkle the Corn Flakes over. 

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