Bacon Fat Cake Recipe

Activate yeast and combine wet ingredients

In a large bowl whisk the warm milk, warm water, and sugar until dissolved. Sprinkle the instant yeast over the top and let sit 5–7 minutes until foamy. Whisk in the egg and vegetable oil.

Mix dry and wet

In a separate bowl combine the flour and salt. Add the dry ingredients to the wet mixture in two additions, stirring with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 5–6 minutes in a stand mixer on medium speed). The dough should be soft, slightly tacky but not sticky; add up to 2 tbsp flour if excessively sticky.

First rise

Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Cook bacon

While the dough rises, fry the bacon in a skillet over medium heat until crisp but not brittle, 6–8 minutes, turning as needed. Transfer to paper towels to drain. Reserve 1 tbsp of bacon fat and discard excess or save for another use.

Prepare bacon pieces

When cool enough to handle, chop 6 of the bacon slices into roughly 1/2-inch pieces for the filling. Reserve the remaining 2 slices whole or halved for optional topping.

Optional glaze

If using, warm the unsalted butter with the brown sugar in the skillet over low heat until the sugar dissolves and the mixture is glossy. Toss the chopped bacon pieces in the glaze to coat lightly. Set aside to cool slightly.

Divide dough

Punch down the risen dough and turn it onto a lightly floured surface. Divide into 8 equal pieces (about 90–100 g each).

Fill and shape

Flatten one piece into a 4–5 inch disc. Place about 1–2 tablespoons of chopped glazed (or plain) bacon in the center. Pull the dough edges up and pinch to seal, forming a tight ball. Tuck the seam side down and gently roll to smooth. Repeat with remaining pieces. If you reserved whole/halved bacon, press one piece onto the top of selected dough balls seam-side down.

Final proof

Place the filled dough balls seam-side down on a parchment-lined tray or plate, spaced 1–2 inches apart. Cover loosely and let rise 25–35 minutes until puffy.

Heat oil

Pour 1 to 1 1/2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat over medium until it reaches 350°F (175°C) or a small piece of dough sizzles and browns slowly.

Fry the fat cakes

Carefully slide 2–3 dough balls into the hot oil seam-side down, do not overcrowd. Fry 2–3 minutes per side until deep golden brown, flipping once with tongs. Maintain oil temperature between 325–350°F to ensure even cooking; adjust heat as needed.

Drain and finish

Transfer fried fat cakes to a wire rack set over a tray or to paper towels to drain briefly. While still warm, brush the tops lightly with the reserved bacon butter glaze or melted butter and sprinkle with a pinch of salt and a little freshly ground black pepper. If you used whole bacon tops, press them onto the top immediately after brushing.

Prepare for baking

If you prefer baking: preheat oven to 400°F (200°C). Place filled dough balls on a parchment-lined baking sheet, seam-side down, spaced 2 inches apart. Brush tops with a little oil or beaten egg for color.

Bake

Bake for 14–18 minutes until golden brown and cooked through. Rotate the pan once halfway through for even color.

Finish

Brush with the bacon butter glaze or melted butter, sprinkle with a pinch of salt and black pepper, and press reserved bacon pieces on top while warm if desired.

Serve warm. Fat cakes are best the day they are made — eat them plain, with extra bacon on the side, or with a drizzle of maple syrup for a sweet-savory contrast.