Maple Bacon Doughnut Recipes
MAPLE BACON DONUTS
Steps:
- Preheat oven to 400°, line a rimmed baking sheet with aluminum foil, and place a cookie wire rack inside the baking sheet.
- Lay raw bacon strips on the wire rack and bake for 13-20 minutes, depending on the thickness of bacon.
- Take out of the oven and set aside. Make sure to save the bacon grease for the donut batter.
- Preheat oven to 350° and grease a donut baking pan.
- Combine all wet ingredients for the batter in a mixing bowl and whisk well. Sift in dry ingredients and whisk until incorporated. Fold in bacon pieces.
- Scoop the batter into a large piping bag. Cut the tip off the piping bag, leaving only about 1/2- 3/4 inch opening.
- Squeeze batter into the donut cups of the pan in one smooth circular motion, filling each cup about 3/4 full. Make sure there is an even amount of batter all around.
- Bake for 11-12 minutes and let donuts cool on the wire rack, just until it's cooled enough to be handled. Spread paper towel under the cooling rack to catch glaze drippings.
- Add powdered sugar into a small mixing bowl.
- Heat up maple syrup in a microwave for a few seconds, until hot but not boiling. Add heavy whipping cream to maple syrup and whisk until smooth.
- Pour the mixture into powdered sugar and whisk until completely incorporated.
- Dip each donut into the glaze to coat it on the top and sides. (You can even dip the bottoms as well.)
- Top each glazed donut with some bacon crumbles.
Nutrition Facts : Calories 295 kcal, Carbohydrate 49 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 250 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
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.
VEGAN MAPLE BACON DOUGHNUTS
Steps:
- Preheat the oven to 325.
- In a small bowl combine soy sauce, maple syrup, liquid smoke, and salt. Place coconut chips in a larger bowl and toss with maple syrup/soy sauce mixture. Lay in a single layer on a baking sheet and bake for 15-20 minutes, stirring occasionally. Keep a close eye on the coconut to prevent burning. Remove from oven and set aside to let cool while making the doughnuts.
- Turn oven up to 350 degrees. F. Spray two doughnut pans and set aside.
- In a small bowl whisk together soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
- Add brown and white sugar, sour cream, oil, and vanilla to soy milk mixture. Whisk together. Slowly pour wet ingredients into the dry. Mix together until a uniform batter has formed.
- With a piping bag, pipe the batter into prepared doughnut pans so they are about 2/3rd full, each. Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes before flipping out onto cooling racks to let doughnuts completely cool.
- While doughnuts are cooling, mix together the ingredients for the glaze. Add maple syrup slowly until the glaze is pourable but still thick. Dip doughnuts into glaze and top immediately with coconut bacon.
Nutrition Facts : Calories 225 kcal, Carbohydrate 35 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Sodium 268 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
MAPLE BACON DOUGHNUT BARS
Steps:
- Gather the ingredients.
- Soften the yeast in the lukewarm water.
- Combine the scalded milk (make sure not to boil the milk!), sugar, butter, and salt. Let it cool until it is lukewarm.
- Place the milk mixture in the bowl of a stand mixer. Add one cup of the flour and mix to combine.
- Add the softened yeast and beaten egg.
- Add in the remaining flour.
- The dough will be soft. Using the paddle attachment, knead the dough until smooth and satiny (about 5 minutes).
- Place the dough in a greased bowl (turn the dough in the bowl to grease all sides)
- Cover with a towel and let them rise until double. It should take about an hour.
- Punch the dough dough and let it rise again for another 30 minutes.
- Cut the dough into two balls. Roll out each ball into a a rectangle that is about 1/2-inch thick. Cut each rectangle into 6 rectangles.
- Separate the bars on a piece of parchment paper. Cover then and let them rise another 30 minutes.
- Heat the oil in a large dutch oven or heavy bottomed pot to 375 F.
- Fry about 2 bars at a time, until brown on each side.
- Drain on paper towels and then place them on a cooling rack.
- Whisk together all of the frosting ingredients.
- Let the doughnuts completely cool and then spread the frosting over each bar.
- Lastly, sprinkle with bacon.
- Serve and enjoy!
Nutrition Facts : Calories 424 kcal, Carbohydrate 53 g, Cholesterol 35 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 328 mg, Sugar 24 g, Fat 20 g, ServingSize 12 doughnuts (12 servings), UnsaturatedFat 0 g
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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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- Don't have a doughnut pan? See "tips," below., In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars till smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, salt, and vanilla or maple flavor., Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined., Distribute the bacon pieces evenly among the wells.
- Drizzle the maple syrup over the bacon, using about 3/4 to 1 teaspoon per doughnut., Spoon the batter evenly into the pan(s), filling the wells up to the rim., Bake the doughnuts for 15 minutes, or until they're raised and firm, and a toothpick inserted into the middle of one comes out clean., Remove them from the oven, and place on a rack or trivet.
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- Meanwhile, to the bowl of a stand mixer, add remaining sugar, flour, salt, shortening, egg and vanilla. With mixer running on low-medium speed, slowly add yeast mixture. Increase speed as needed, mixing until dough comes together. Dough may be sticky. Lightly grease your hands and a medium bowl with baking spray. Shape dough into a ball, transfer to prepared bowl. Cover and allow to rise in a warm location until doubled in size, roughly 45 minutes.
- Roll out dough on a lightly floured surface to between 1/4 and 1/2-inch in thickness. Cut out donuts using desired sized donut cutters (large or small. Transfer dough to prepared baking sheet. Allow dough to continue rising while heating oil in a large stockpot to 325°F, monitoring with a thermometer for accuracy.
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- Lay out bacon on a baking sheet. Stir together brown sugar and maple syrup and top bacon strips with sugar mixture. Place the bacon in a cold oven and heat oven to 350°F. Let bake for 20 minutes until bacon is very crispy. Remove bacon and chop roughly.
- Working with one biscuit at a time, roll it out into a flat round and sprinkle a small handful of crispy bacon on top, being sure to reserve some bacon bits to garnish the iced donuts at the end.
- Fold the biscuit over and reshape it into a round. Use a small cutter to cut a round hole out of the center of the donut. Repeat, shaping all the donuts. If the dough gets really sticky, flour the donuts lightly.
- Preheat the vegetable oil to 325°F in a cast iron skillet or other large pan. Once oil is hot, add donuts in batches and fry for 2-3 minutes per side until they are golden brown. Remove donuts and let them drain on a paper towel.
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- Mix together the eggs, brown sugar, milk, sour cream, melted butter, & vanilla extract. Stir in the flour until just combined. Pour the batter evenly into donut tins that have been sprayed with non stick cooking spray. An easy way to do this is to pour the batter into a ziploc bag, snip off the corner, & pipe it into the donut cavities. Bake at 350 for 8 minutes.
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- In the bowl of your stand mixer with the paddle attachment (or a large bowl if you are going to kneed the dough by hand), whisk together yeast and warm water and let stand for 5 minutes.
- Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 1 1/2 cups flour a half a cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high and continue to knead dough for 3-4 minutes, until dough is smooth.
- Transfer dough to a greased bowl and cover with a slightly damp tea towel. Place bowl in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.
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