Bec Sammie Recipe

Make dough

Whisk together flour, 2 tablespoons sugar, yeast, and 1/2 teaspoon salt in a large bowl. Warm the milk and warm water until lukewarm (105–115°F). Whisk the egg into the warm milk/water, then add to the dry ingredients. Mix until a shaggy dough forms. Add the 2 tablespoons softened butter and knead by hand or with a stand mixer fitted with a dough hook for 6–8 minutes, until smooth, elastic, and slightly tacky. If the dough is too sticky, dust with up to 1 tablespoon additional flour.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape doughnuts

Turn risen dough onto a lightly floured surface and press gently to deflate. Roll into a roughly 1/2-inch thick rectangle. Using a 3.5–4 inch round cutter, cut 8 circles. Place on a parchment-lined tray and cover lightly; let rest for 20–30 minutes until slightly puffed (second, short rise).

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Maintain temperature; adjust heat as needed to keep around 340–360°F while frying.

Fry doughnuts

Carefully lower 2–3 dough rounds into the hot oil (do not overcrowd). Fry 60–75 seconds per side, flipping once, until golden brown and puffed. Remove with a slotted spoon to a wire rack set over a sheet tray lined with paper towels to drain. Let cool slightly while preparing filling and bacon. Note: these are slightly thicker/firmer than cake doughnuts to hold a soufflé filling.

Prepare egg whites

While doughnuts rest, ensure a clean, dry metal or glass bowl and whisk attachment. Add 3 egg whites and 1/8 teaspoon salt. Begin whisking at medium speed until foamy.

Add sugar & cornstarch

Gradually add 2 tablespoons sugar while whisking. When soft peaks form, add 1 teaspoon cornstarch and 1/2 teaspoon vanilla. Increase speed and whip until glossy, stiff peaks form but still slightly pillowy — the texture should be light and souffle-like. Use immediately.

Fill doughnuts

Using a piping bag fitted with a small round tip (or a spoon), make a small hole in the side of each warm doughnut and pipe about 1.5 tablespoons of the whipped egg white mixture into the center of each doughnut. If preferred, slice doughnuts horizontally but keep bottoms intact and spoon the soufflé inside. The whipped filling will settle slightly but remain airy.

Cook and glaze bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay 8 bacon slices on the rack without overlap. Brush each slice lightly with melted butter and sprinkle evenly with brown sugar (about 1/2 teaspoon per slice). Bake 12–16 minutes until edges crisp and sugar is caramelized but not burnt. For extra smokiness, you can finish under the broiler for 30–60 seconds watching carefully. Remove and drain on paper towels. Once cool enough to handle, cut each slice in half crosswise to create 16 shorter pieces (2 per sammie).

Toast cheese

If you like warm melted cheese on the sammie, place the cheddar slices on a sheet and briefly broil for 30–45 seconds until edges soften (optional). Alternatively, place cheese directly on a warm fried doughnut to slightly melt from residual heat.

Assemble sammies

Spread about 1/2 teaspoon mayonnaise on the underside of the top half of each filled doughnut if you used the horizontal cut method, or lightly brush the top of the whole filled doughnut with melted butter. Place a lettuce leaf on the bottom doughnut, add a slice of warmed cheddar, then place 2 glazed bacon halves across the cheese. Season with a light crack of black pepper. Top with the other doughnut half (or close the hole if piped) and press gently to sandwich.

Finish & serve

Dust each sammie very lightly with powdered sugar (about 1/4 teaspoon) to create the visual contrast typical of a sweet-savory doughnut. Garnish with chives or microgreens if desired. Serve immediately while the soufflé filling is airy and bacon is warm and crisp.

Leftover whipped egg white mixture is best used immediately; it will deflate if held too long. If making ahead, cook and cool bacon and keep doughnuts at room temperature up to 2 hours before final assembly. Serve 1 sammie per person as a hearty breakfast/sandwich treat.