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.
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?
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.
1 1/3– 1 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
Preheat oven to 400°F. Grease a standard sized donut pan and set aside.
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.
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.
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.