Maple Bacon Donuts

Donuts
March 18, 2015
Donuts
March 18, 2015

Maple Bacon Donuts

When you can’t decide between savory and sweet, choose baked Maple Bacon Donuts! Because everything is better with a little

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Maple Bacon Donuts

When you can’t decide between savory and sweet, choose baked Maple Bacon Donuts! Because everything is better with a little bacon.

When you can't decide between savory and sweet, choose baked Maple Bacon Donuts! Because everything is better with a little bacon.

I am a brunch person. I heart brunch. Pancakes, sausages, waffles, eggs benny, french toast, quiche, pastries… I love them all. And I love everything that has to do with brunch. You wake up, you’re tired (/hungover) from the night before, and you just want to lay in bed. But you get yourself up, get dressed, and get out of the house.

You walk slowly. The morning air begins to wake you up. Once at your destination, you smell coffee in the air. You perk up more.

Sniff– is that pancakes you smell? You’re getting excited now. Your belly begins to rumble. And minutes later, you have a Nova Scotia smoked salmon eggs benedict in front of your face, with a short stack of blueberry pancakes to its left.

Yeah, I think I’m a little obsessed. 

When you can't decide between savory and sweet, choose baked Maple Bacon Donuts! Because everything is better with a little bacon.

The worst part about brunch? Deciding between savory and sweet. Normally my solution is simply to order both, but sometimes, you just wish you could have it all in one.

Enter Maple Bacon Donuts. Baked Maple Bacon Donuts (read: healthy. Lol.).

Like, crispy smoked bacon tucked inside fluffy donuts topped with a sinful maple glaze and more bacon. Are you sold yet?

When you can't decide between savory and sweet, choose baked Maple Bacon Donuts! Because everything is better with a little bacon.

 

But in all seriousness, I don’t even like bacon and I loved these.

Confession: I just stood up and went to the fridge to see if I had more of these donuts. Because just writing about them made me hungry.

Well, I guess that’s a good thing.

Print

Maple Bacon Donuts

5 from 4 reviews
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 donuts 1x
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 donuts 1x
Scale:
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 8 donuts 1x

Ingredients

For the donuts

  • 1 1/2 cup all-purpose flour
  • ⅓ cup light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 egg
  • 1/2 cup buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 strips well-cooked bacon, chopped finely into bits (about 1/3 cup)
  • donut pan

For the glaze

  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1/4 teaspoon maple extract
  • 1 1/31 1/2 cup powdered sugar (begin with 1 1/3 cups and use more as needed)
  • 2 strips well-cooked bacon, cut into small pieces for garnish

Instructions

  1. Preheat oven to 400°F. Grease a standard sized donut pan and set aside.
  2. In a large bowl, mix together flour, brown sugar, baking soda, baking powder, and salt. In a small bowl, whisk egg, vegetable oil, buttermilk, and vanilla extract. Add the wet ingredients to the dry, whisking to combine. Fold in bacon bits. Mixture will be slightly lumpy and thick.
  3. Spoon batter into a large ziplock bag and cut a 1/2 inch hole in one corner, creating a makeshift piping bag. Pipe the dough into the donut molds, filling 3/4 of the way to the top of the molds. Bake for 10 minutes, or until a knife inserted into the donut comes out clean. Allow to cool for 10 minutes before frosting.
  4. To make the glaze, combine all ingredients in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. If it’s too thin, add more powdered sugar. Too thick? Add more milk. Dip each donut into the glaze and garnish with bacon.

 

— STILL HUNGRY? —

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  1. Okay, this is next on my menu for things to bake. Looks amazing! I have a question though, what are your thoughts on silicone donut molds instead of a pan?

    • Hey Tessa! I’ve actually never used a silicone donut mold! I have used a cupcake one in the past for muffins and found it wasn’t as clean of a release as I would’ve liked. I’m interested to hear your thoughts on the silicone mold though! Let us know how it goes!

  2. This recipe was perfect! I recently fell in love with the maple bacon donuts from Great Maple in San Diego (the best!) and these helped satisfy my cravings over here in NYC. I will definitely be making batches of these for the winter!

  3. Does anyone know if the Maple Extract is absolutely necessary? and if the Syrup is enough? where i am it is hard to find any maple extract