Maple Bacon Donuts are a tasty, lightened-up alternative to fried donuts and are perfect for enjoyment during a lazy weekend! {Donut batter recipe adapted from Joy The Baker
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Baked donuts, Maple Bacon Donuts
Servings: 8regular-size donuts
Calories: 319kcal
Ingredients
For the candied bacon:
5slicesthick center-cut bacon
1tablespoondark brown sugar
For the donuts:
1cupall-purpose flour
¾teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
⅓cupgranulated sugar
1large egg
½cupbuttermilkI used low-fat
1teaspoonpure vanilla extract
3tablespoonsunsalted buttermelted, browned, and cooled {see instructions for browning butter here
For the maple glaze:
Browned butter from above
3tablespoonsgrade B pure maple syrup
1cuppowdered sugar
1tablespoonmilkas needed
Special equipment: nonstick donut pan or mini donut pan
Instructions
For the candied bacon:
Preheat oven to 375. Line a baking sheet with foil. Measure out brown sugar into a small bowl. Place bacon slices on top of the foil. Sprinkle each slice of bacon with brown sugar and use your fingertips to rub the sugar evenly over each slice.
Bake for 12 minutes, drain the grease off of the bacon pan into a small container, then continue cooking for 5-8 minutes more until crisp. Remove bacon slices to a plate to let cool. {Hint: it's a good idea to brown your butter for the donut batter while the bacon is cooking!}
Once cool enough to handle, roughly chop the bacon slices into small pieces. Set aside until you are ready to assemble the donuts.
For the donuts:
Reduce oven temperature to 350 and place a rack in the upper third of the oven. Grease a donut pan with cooking spray and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, salt and granulated sugar to combine. Set aside.
In a small bowl, whisk together the egg, buttermilk, and vanilla extract. Add two tablespoons of the cooled brown butter to the wet ingredients and whisk to combine. Reserve the remaining tablespoon of brown butter for the donut glaze.
Add the wet ingredients to the medium bowl with the dry ingredients and whisk together just until combined - be careful not to overmix! Use a rubber spatula to gently fold in any remaining dry ingredients that may be on the sides or bottom of your bowl.
Gently spoon the donut batter into the wells of the prepared donut pan. Fill each well about ¾ full. Bake the donuts for 8-10 minutes until they are cooked through and spring back when touched.
Let the donuts cool in the pan for 2-3 minutes or until cool enough to safely transfer to a wire rack to cool completely.
For the glaze and donut assembly:
In a medium bowl, whisk together the remaining tablespoon of brown butter, maple syrup and powdered sugar until a slightly thick but pourable glaze forms. You can add up to one tablespoon of milk as needed to help the glaze reach the desired consistency.
Dip the cooled donuts into the glaze, then place glazed-side-up on the wire rack. As you glaze each donut, sprinkle the candied bacon bits on top. Allow the glaze to set for 10-15 minutes before serving.
Donuts are best served the day they are made, but will keep in the fridge in an airtight container for 2-3 days {the glaze will eventually just melt into the donut}. Enjoy them on a lazy, football-watching Saturday!
Notes
Nutrition information per serving: Calories 252, Total Fat 7.3g, Saturated Fat 3.7g, Trans Fat 0.0g, Cholesterol 41mg, Sodium 354mg, Potassium 144mg, Total Carbohydrates 42.6g, Sugars 29.6g, Protein 4.8g