Maple-Glazed Bacon Doughnuts
Cake doughnuts are baked (not fried) with maple syrup and squares of crisp fried bacon, then topped with a maple syrup glaze. The result? A tender doughnut that tastes like pancakes with maple syrup and bacon — in portable form.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons (57g) butter, softened
- 1/4 cup (50g) vegetable oil
- 1/2 cup (99g) granulated sugar
- 1/3 cup (71g) light brown sugar or dark brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 teaspoon King Arthur Pure Vanilla Extract or 1/2 teaspoon natural maple flavor, or to taste
- 2 2/3 cup (320g) King Arthur Unbleached All-Purpose Flour
- 1 cup (227g) milk
- 6 slices bacon, cooked, cooled, and snipped into squares
- 3 to 4 tablespoons (64g to 85g) maple syrup
- 1 cup (113g) confectioners' sugar
- pinch of table salt
- about 1/4 cup maple syrup, enough to make a spreadable frosting
Instructions
- 1
Preheat the oven to 350°F. Grease the wells of two standard doughnut pans. If you don't have two pans, no problem; you can bake in two shifts. Don't have a doughnut pan? See "tips," below.
- 2
In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars till smooth.
- 3
Add the eggs, beating to combine.
- 4
Stir in the baking powder, baking soda, salt, and vanilla or maple flavor.
- 5
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- 6
Distribute the bacon pieces evenly among the wells. Drizzle the maple syrup over the bacon, using about 3/4 to 1 teaspoon per doughnut.
- 7
Spoon the batter evenly into the pan(s), filling the wells up to the rim.
- 8
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.
- 9
Remove them from the oven, and place on a rack or trivet. Loosen the edges of the doughnuts with a table knife or spatula, and immediately turn the pan(s) over onto a piece of parchment or waxed paper. Rap the edges of the pan gently to loosen the doughnuts, and lift it off.
- 10
Place the doughnuts on a rack to cool slightly while you make the glaze.
- 11
To make the glaze: Stir together the confectioners' sugar, salt, and enough maple syrup to make a spreadable glaze.
- 12
Spread the glaze over the doughnuts. Serve warm, or at room temperature. Wrap any leftovers loosely in plastic, and store for 1 day at room temperature; refrigerate or freeze for longer storage.