Maple Bacon Donuts |Cooking With Amanda

My name is Amanda, and I am a certified donut-holic. (Hi, Amanda!) When I was pregnant with my daughter, I would crave donuts every single day. I went wild for these blueberry donut holes for a good three weeks. When I discovered Oreo donuts, I knew I needed to figure out how to make my own at home. The last post I made here was for Honey Buns, which is another donut. Yes, it's safe to say I am in love with donuts.

For me, one of the biggest appeals of having a donut is that it can pass as both breakfast and dessert. This means I can have it multiple times a day and no one will think twice about it. I am also in love with breakfast. It's the main reason I wake up in the morning. So making this sweet and salty breakfast maple bacon donut was inevitable. It's everything good about breakfast and donuts wrapped into one delicious bite.

Unlike the honey buns, these are baked, which makes them easier to make, but you do need a donut pan. Luckily, you can easily get a donut pan at a lot of stores, or you can order one online.

If you absolutely cannot get a donut pan for whatever reason, you can turn these into muffins using a regular or mini muffin pan. Please keep in mind that the baking times will be different. When in doubt, insert a toothpick in the middle. The toothpick will come out clean, or with a couple of crumbs clinging to it when the donuts are finished baking.

You need to use real maple in these maple bacon donuts, especially in the batter. There is no way around that. You can get away with using the other pancake syrup in the glaze if you need.

When shopping for real maple syrup, disregard the grade, as it doesn't have any meaning to the quality and taste of the syrup. Instead look at the color. You want to use a very dark amber.

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Maple Bacon Donuts Recipe

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Ingredients

2 slices Bacon
1 cup All-Purpose Flour
1/4 teaspoon Salt
1/4 teaspoon Ground Nutmeg
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 cup Packed Brown Sugar
1/4 cup Pure Maple Syrup, plus 2 tablespoons, divided
1 Egg, room temperature
1/2 cup Milk, room temperature
2 tablespoons Melted Butter
1 teaspoon Pure Vanilla Extract
1 tablespoon Water
2 cups Powdered Sugar

Directions

Preheat the oven to 350°F. Grease 1 – 2 donut pans. You need about 9 donut wells.
Heat a skillet on medium high. Cook the bacon until crispy – about 3 minutes per side. Pat the grease with a paper towel and crumble.
In a medium-large bowl, mix together the flour, salt, nutmeg, baking powder, and baking soda. Mix well to combine.
In a smaller bowl, mix together the brown sugar, 1/4 cup of the maple syrup, egg, milk, melted butter, and vanilla. Whisk well for about 3 minutes to thoroughly combine.
Mix the wet ingredients into the flour mixture. Stir until there are no streaks of flour. It's okay if there are lumps.
Allow the batter to sit for about 5-10 minutes.
Evenly divide the batter among the donut wells and place the donut pan on the middle rack.
Bake for about 10-12 minutes, or until the donuts spring back when pressed down.
Transfer the donuts to a wire rack and allow to cool.
While they are cooling, mix together remaining syrup, water, and powdered sugar together until it is completely combined.
Dip the donuts in the glaze and allow to sit for about a minute before topping with the crumbled bacon.
Best served immediately.