Easy homemade baked donuts made with bacon and maple syrup inside. For a perfect finish, coat donuts with a sweet maple glaze and some crunchy bacon bits. It’s like having homemade pancake and bacon breakfast in one bite!
Baked donuts are so tasty, fast, and easy, make sure to try my Glazed Blueberry Donuts, Black and White Donuts, and Honey Donuts.
BAKED DONUTS
I love making baked donuts. It’s so easy, so fast, and it’s actually healthier than fried ones.
From start to finish, it takes about 30 minutes to make but you do have to give it time to cool down. No matter how hard I try, I can never wait long to bite into a fresh donut. It’s just like biting into cookies fresh out of the oven, you know that you’ll burn your mouth but it seems worth it at the time.
To make these donuts, all you need is a mixing bowl, a whisk, and donut baking pan. Just bake some bacon ahead of time and the batter can come together with 5 minutes. Make sure to save the bacon grease after cooking bacon, it will used in the batter.
Another benefit to baked doughnuts is the healthier part. Since fried donuts are cooked in oil, most calories come from fat. Baked donuts are lighter in fat and calories. Do note that both types of donuts still would have about the same amount of sugar, depending on the flavor and glaze.
HOW TO MAKE BAKED DONUTS
Cooking bacon:
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.
Making donuts:
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.
Making glaze:
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.)
HOW TO STORE DONUTS
Store donuts in an air-tight container. At room temperature, donuts can be stored for 1-2 days. Keep the container away from direct sunlight and heat.
You can also store it in the refrigerator for 5-7 days. Reheat donuts in the microwave, at half power, in 15 second intervals.
To freeze donuts, do it before adding the glaze. Place cooled, unglazed donuts in a freezer bag, let the air out, seal, and place in the freezer. Freeze donuts for up to 2 months.
Defrost frozen donuts in the refrigerator overnight. Reheat them in a microwave, in 15 second increments. Prepare the glaze according to the recipe and glaze warm doughnuts.
SOME MORE RECIPES TO TRY
Old Fashioned Sour Cream Doughnuts
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Maple Bacon Donuts
Easy homemade baked donuts made with bacon and maple syrup inside, and coated with a sweet maple glaze and crunchy bacon.
Ingredients
Donuts:
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- pinch salt
- 2 eggs
- 3/4 cup low fat buttermilk
- 2 tbsp sour cream
- 3 tbsp bacon grease
- 1/4 cup maple syrup
- 1 tsp maple extract (optional)
- 1/3 cup crumbled bacon 3-4 slices
Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 2 tbsp heavy whipping cream
- 2-3 bacon slices - crumbled for topping
Instructions
Bacon:
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.
Donuts:
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.
Glaze:
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.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
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