Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Maple Bacon Donuts


  • Author: Julie
  • Total Time: 25 mins
  • Yield: 12 mini sized, 8 medium sized, 6 large 1x

Description

Recipe adapted from Shutterbean.


Ingredients

Scale
  • for the doughnuts:
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • **If you do not have buttermilk: Combine 1 Tbsp of white vinegar with 1 cup milk in a bowl and set aside for 5-10 minutes to “sour”. Use this substitute as you would buttermilk in this recipe.

  • for the maple bacon glaze:
  • 1 cup confectioner’s sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoons vanilla extract
  • 12 tablespoons whole milk
  • 5 strips bacon, cooked & crumbled

Instructions

  1. make the doughnuts:
  2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
  4. In a small saucepan over medium-low heat, melt butter. Butter will begin to crackle and pop as it melts. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately and set aside to cool.
  5. In a small bowl whisk together egg, buttermilk, and vanilla extract. Add browned butter and whisk into the wet ingredients.
  6. Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined being sure not to overmix batter.
  7. Transfer batter into a plastic sandwich bag. Snip the tip with a pair of scissors and pipe batter into each doughnut mold about three-quarters full with batter.
  8. Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. You will know they are done when a toothpick inserted into the donut comes out clean. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
  9. While the donuts cool, make the glaze.
  10. make the glaze:
  11. In a medium bowl, mix the confectioner’s sugar with maple syrup and vanilla extract until sugar starts dissolving. Slowly add milk to thin out the glaze. I like my glaze to have an almost school glue like consistency so that you can really see it on the tops of your donuts and you get a nice bite of it when you go to eat your donuts.
  12. Dip the top of each donut into the glaze using a circular motion to make sure the tops of your donut are well coated. While glaze is still wet, add the bacon crumbles on top of each donut. Drizzle your donuts with some maple syrup to finish them off. These donuts also store really well so you will be glad if you have leftovers (which I highly doubt that you will!)
  • Prep Time: 15 mins
  • Cook Time: 10 mins