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We're of the mind that, yes, bacon makes everything better—even doughnuts. As part of their Restaurant Series, the inventive folks over at the Doughnut Project are rolling out a doughnut inspired by chef Ryan Bartlow's composed bacon dish at Quality Eats, a plate that we dubbed one of the 100 Best Dishes of 2016.
Like Bartlow's bacon dish, the salty-sweet treat—which will be available this weekend from Friday, January 20th through Sunday, January 22nd—features thick-cut, grilled Nueske's bacon on top of a peanut-butter–glazed doughnut, which is filled with jalapeño jelly and diced green apples.
Other specialty doughnuts for the six-week series include a Gramercy Tavern–inspired squash-filled round with a green-grape glaze and fried capers (available January 27th through 29th), and an Italian-accented dessert filled with tomato jam and topped with olive oil glaze, pecorino cheese and guanciale, a sweet redux of the bucatini all' Amatriciana at Lupa (available February 10th through 12th).
Check out more doughnut goodness below:
