Maple Bacon Donuts Recipe
Easy maple bacon donuts featuring the delightful combination of salty, crispy bacon and pure maple syrup. For a perfect finish, these baked donuts are dipped into a sweet maple glaze and some crunchy bacon bits in top. It's like having homemade pancake and bacon breakfast in one bite!
Servings: 10
Calories: 295kcal
Equipment
- donut baking pan
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
- 3 tbsp heavy whipping cream
- 2-4 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.
Video
Notes
- Heavy whipping cream - this will provide the creamiest results but you can use half and half if needed. Note that half and half is thinner than heavy whipping cream so you will need to use a little less.
- Storing in the refrigerator: To extend the shelf life, store donuts in the refrigerator, still in an air-tight container. (If you live in a hot or humid environment, or if your donuts have cream filling or dairy toppings, it is always best to refrigerate them.) In the refrigerator, baked donuts should last 5-7 days.
- Storing on the counter: 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.
Nutrition
Calories: 295kcal | Carbohydrates: 49g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 247mg | Potassium: 179mg | Fiber: 1g | Sugar: 31g | Vitamin A: 116IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1mg