Get the Recipe: Maple Bacon Donuts
Baked maple bacon donuts are coated in a maple glaze, then topped with crispy bacon pieces for a flavor combo that’s completely irresistible.
Ingredients
Donuts
- 2 cups (250 g) all purpose flour
- ⅔ cup (133 g) granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ⅔ cup (160 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 Tablespoons butter, melted
- 1 teaspoon maple extract
Glaze
- 3 Tablespoons unsalted butter
- ⅓ cup pure maple syrup, not pancake syrup
- 1 ½ cups (180 g) powdered sugar
- milk if needed for thinner consistency
- 6 pieces of bacon, cooked and chopped into small pieces
Instructions
- Preheat oven to 350℉. Grease a standard donut tin. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. Set aside.
- In a large bowl, whisk together the buttermilk, eggs, melted butter and vanilla.
- Add dry ingredients to wet ingredients, then mix to combine (avoid over-mixing).
- Using a piping bag or a spoon, transfer the batter to the prepared donut tin, filling each cavity about three-quarters full. Bake donuts at 350℉ for 10 minutes or until a toothpick inserted into one comes out with little to no crumbs. Allow the donuts to cool in the pan for a couple minutes before inverting them onto a wire rack.
- For the icing, add butter and maple syrup to a small saucepan over medium heat. Cook until butter is melted and mixture is smooth. Remove from heat and whisk in the powdered sugar. If the mixture is too thick, add 1 Tablespoon of milk.
- Dip the top of the cooled donuts into the glaze. Sprinkle chopped bacon on top and serve.
Notes
Pure maple syrup is required for proper consistency and flavor. Do not use pancake syrup, which is flavored corn syrup.
Buttermilk substitute can be used. Add 2 teaspoons white distilled vinegar to a liquid measuring cup and fill with milk to the 2/3 cup mark. Whisk and let the mixture sit for 10 minutes before using in the recipe.
Store in an airtight container in the refrigerator for up to 3 days. Place parchment paper between donut to prevent the glaze from sticking.
Serving: 1donut, Calories: 265kcal, Carbohydrates: 49g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 244mg, Potassium: 143mg, Fiber: 1g, Sugar: 32g, Vitamin A: 208IU, Vitamin C: 0.003mg, Calcium: 63mg, Iron: 1mg