Step 1: Cook the Choux Paste

1. Boil: In a medium saucepan over medium-high heat, combine the water, butter, sugar, salt, and freshly grated nutmeg. Bring it to a simmer.

2. Add Flour: As soon as it simmers, drop the heat to medium and dump in the flour all at once. Stir vigorously and constantly with a wooden spoon. The mixture will quickly form a wet shaggy paste, then pull away from the sides into a cohesive, smooth dough ball (about 2 minutes of cooking).

3. Cool: Transfer the hot dough ball to a clean mixing bowl. Pour the vanilla extract over it. Use a fork or a whisk to break the ball apart slightly to let the steam escape. Let it cool for exactly 5 minutes so it doesn’t scramble the eggs in the next step.

Step 2: Incorporate the Eggs

4. One by One: Crack the first egg into the bowl with the warm dough. Whisk vigorously for 4–5 minutes until the egg completely disappears and the dough turns smooth, glossy, and sticky. Note: The dough will clump inside your whisk; just use a spatula to clear it out.

5. Repeat: Add the remaining three eggs one at a time, ensuring each egg is fully absorbed and the dough is glossy before adding the next one. Scrape down the sides of the bowl, cover tightly with plastic wrap, and chill in the fridge for 1 hour to firm up.

Step 3: Crisp the Bacon & Prep for Frying

6. Render: Place your chopped bacon into a cold skillet. Turn the heat to medium and cook, stirring occasionally, for 5–8 minutes until the bacon is deeply browned and crispy. Transfer to a paper towel-lined plate to drain. Once cooled, chop finely. Reserve a handful of bacon bits for topping later.

7. Heat Oil: Pour vegetable oil into a deep-fryer or a heavy-bottomed Dutch oven until it is at least 3 inches deep. Heat the oil to 350°F (175°C).

8. Combine: Remove the chilled dough from the fridge and fold the main batch of chopped bacon pieces directly into the batter until evenly distributed.

Step 4: Fry and Finish

9. Drop: Use a 2-tablespoon cookie scoop or two spoons to drop rounds of dough into the hot oil. Work in batches of 4 or 5 so you don’t crowd the pan and drop the oil temperature.

10. Expand & Flip: The dough will sink, then float up, puffing and cracking as it expands. Turn them occasionally using a slotted spoon or tongs so they brown evenly. Fry for about 7 minutes total until they are a deep, uniform golden brown.

11. Drain & Garnish: Transfer the hot doughnuts to a plate lined with paper towels to drain for a minute. Serve immediately while warm, drizzled with maple syrup and sprinkled with your reserved crispy bacon bits and a tiny pinch of salt.