MAPLE BACON DOUGHNUT
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 541 kcal, Carbohydrate 57 g, Cholesterol 13 mg, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, Sodium 532 mg, Sugar 31 g, Fat 32 g, UnsaturatedFat 0 g
MAPLE GLAZED BACON DROP DOUGHNUTS
Maple-glazed bacon drop doughnuts are the breakfast sweet you need to try.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- In 3-quart heavy saucepan or 4-quart Dutch oven, heat 2 inches oil to 350°F.
- Meanwhile, in large bowl, beat egg, milk and butter with fork. Stir in flour, brown sugar, baking powder, salt, cinnamon and bacon.
- Carefully drop dough by heaping tablespoons, 6 balls at a time, into hot oil. Fry doughnut balls 30 seconds to 1 minute on each side, or until golden brown; drain on paper towels until cooled, about 20 minutes.
- In medium bowl, mix powdered sugar and water until smooth; stir in maple-flavored syrup. Add additional water, 1 teaspoon at a time, until thick glazing consistency. Dip cooled doughnut balls into glaze; let excess drip off. (If glaze disappears while drying, glaze may be too thin. Try dipping balls again, or thicken up glaze by adding a small amount of powdered sugar.) Place glazed doughnut balls on cooling rack; let stand until glaze is set, about 10 minutes.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Doughnut Ball, TransFat 0 g
MAPLE-BACON BISCUITS
The biscuits are fluffy and have both cooked bacon crumbles and a hint of maple syrup. I recommend using nonstick baking sheet.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
- Combine flour, sugar, baking powder, cream of tartar, and salt in a large bowl. Use a pastry cutter to cut cold butter into flour mixture, until you see small, pea-sized pieces of butter throughout the dough. Add milk, 2 tablespoons maple syrup, and egg and mix just until the ingredients are combined; do not overmix. Dough will be sticky with visible pieces of butter.
- Turn dough out onto generously floured surface and sprinkle bacon pieces on top. Gently knead dough 10 to 15 times to incorporate bacon, sprinkling with additional flour if the dough is super sticky.
- Pat the dough out to a 3/4- to 1-inch thickness and cut with a biscuit cutter or glass. Transfer biscuits to the prepared baking sheet.
- Bake in the preheated oven until golden brown on top, 10 to 15 minutes. Brush the tops with melted butter and remaining maple syrup for extra depth.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 33 g, Cholesterol 61 mg, Fat 17.7 g, Fiber 0.8 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 543.5 mg, Sugar 8.2 g
MAPLE-BACON DOUGHNUT BITES
While these delicious bite-size treats are ready in minutes, they'll disappear in a flash. And don't relegate the deep-fried goodness to the breakfast nook-I've never had anyone turn these down no matter the time of day. -Chelsea Turner, Lake Elsinore, CA
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened., Heat oil to 350° in an electric skillet or deep fryer. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry 3-4 minutes or until golden brown, turning often. Drain on paper towels., In a small bowl, mix confectioners' sugar, maple syrup, milk and vanilla until smooth. Dip warm doughnuts into glaze; sprinkle tops with bacon.
Nutrition Facts : Calories 101 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 115mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
MINI MAPLE-GLAZED DOUGHNUTS WITH COCONUT "BACON"
You may not know this about me, but I'm not one to gravitate towards doughnuts if there are other sweet treats available. That was, until I made these mini doughnuts. They are sooo good-salty and sweet at the same time, which is my favorite flavor combo of all.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the coconut "bacon": Preheat the oven to 350 degrees F.
- Mix together the coconut chips, soy sauce, liquid smoke and maple syrup in a medium bowl. Spread in a single layer on a parchment paper-lined baking sheet. Bake, stirring halfway through, until the coconut is golden brown, 8 to 10 minutes. Set aside to cool. The "bacon" will crisp up as it cools.
- For the doughnuts: Melt the butter in a medium saucepan over medium heat. Add the almond milk and coconut oil. Remove from the heat and set aside.
- Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F.
- Whisk together the flour, cane sugar, baking powder and salt in a medium bowl. Make a well in the center and pour the hot milk mixture in the well. Mix until a thick dough forms. Roll portions of dough into 12 balls and use your thumb to make holes in the centers.
- Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels.
- Meanwhile, make the maple glaze: Stir together the confectioners' sugar, maple syrup, maple extract and salt in a small bowl. Dip the doughnuts in the glaze and sprinkle with the coconut "bacon" before serving.
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- Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
- Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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