I was never a fan of yeast risen donuts topped with bacon. I’m serious! They just never did anything for me. I found them really greasy and the bland yeast risen donut did nothing for the crispy, salty bacon, in my view. That all changed for me this week when I tried this perfect recipe that I found on the Shutterbean blog. I just had to share this recipe because it changed my view of bacon on donuts for good. If any of you out there shared my aversion, or if you are a lover of bacon, then you have to try these!
The recipe calls for browned butter in the donut batter. The addition of browned butter does magical things for the flavour profile of this donut. The combination of flavours make me wonder why I didn’t try this recipe earlier!
Why did I try this recipe if I was never a fan of bacon on donuts, you ask? The reason is because my sister-in-law and I wanted to make a donut cake for my bacon-obsessed nephew’s 13th birthday (man, that makes me feel old!) He loved it!
I doubled the recipe because it only yields about 12 mini doughnuts, 8 medium doughnuts and only 6 large donuts. Depending on the size of your pan and the event you are making the donuts for, you may want to double the recipe too. Plus, these are so delicious that you will definitely want to eat more than one!
These donuts taste best when they are served the day of but I found that when I stored them in an air tight container, refrigerated them overnight, and took them out about 20 minutes prior to serving, they were equally as delicious. Something magical must happen overnight!Print