Maple Bacon Donuts
My Maple Bacon Donuts are light, delicate, and sweet & salty all at once. They’re baked, so they’re super simple to whip up a batch. With the double glazing & airy dough, you won’t even be able to tell that they’re not fried. SO DELICIOUS!
I hope you’re enjoying Donut Week so far!
There’s this little donut shop not far from my home that has the best donuts – and my personal favorite from there is their Maple Bacon Donut Bars. If you follow me on Instagram, you have seen a couple pics here & there of me
inhaling enjoying one & I’ve even mentioned them before back in 2013 here on the blog.
They’re so good!
So, why not try making them at home? That’s what us food bloggers do when we really enjoy a dish out somewhere. We come home & recreate it so we can share it with everyone!
As much as I love those donuts up the street from my house, I must admit that the version I made at home are even better…. and the ones I make at home are baked and not fried! How many times can you say you’ve made a baked donut that tastes better than a fried one? Yeah…. this one is a definite keeper, that’s for sure.
I had 3 of these donuts just a little while ago. I know my waistline is much appreciate of that little fact. 😉
The donuts themselves are light & airy. They’re doubled dipped in maple glaze, which gives them a bit of crispy exterior, reminiscent of a fried donut. Before the second glazing is set, crumbled bacon is sprinkled on top to complete these glorious sweet & salty masterpieces.
Sometimes I even make these without the bacon because I enjoy maple donuts so much – although, everything is better with bacon. 😉
Stay tuned for more delicious donut recipes on the blog this week!
Maple Bacon Baked Donuts
- 2 cups self rising flour (if using all purpose, add 2 tsps baking powder, 1/2 tsp baking soda, & 1/2 tsp salt)
- 2 large eggs
- 2/3 cup packed light brown sugar
- 1/2 cup milk
- 1/2 cup sour cream
- 4 tablespoons unsalted butter, melted
- 3 teaspoons vanilla extract
- 12oz crumbled bacon
- For the glaze:
- 1/2 cup unsalted butter
- 1 cup pure maple syrup
- 2 cups sifted confectioners’ sugar
- 1 teaspoon maple extract (or more to taste)
Preheat your oven to 350 degrees.
Mix together the eggs, brown sugar, milk, sour cream, melted butter, & vanilla extract. Stir in the flour until just combined. Pour the batter evenly into donut tins that have been sprayed with non stick cooking spray. An easy way to do this is to pour the batter into a ziploc bag, snip off the corner, & pipe it into the donut cavities. Bake at 350 for 8 minutes.
Mix all the glaze ingredients in a saucepan & cook on medium low heat until the sugars are all dissolved. Dip the slightly cooled, but still warm, donuts in the maple glaze – then let rest on a wire rack on top of baking sheet for the glaze to set. Once the first layer of glaze is set, dip the donuts again, working in small batches (about 3 or so at a time). Sprinkle the crumbled bacon over the second layer of wet glaze. If the glaze starts to solidify before you’re finished with the glazing, just return it to the heat for a couple minutes before continuing.