Maple Bacon Doughnuts

So for the month of February I decided to bake things using at least two ingredients that really compliment each other. Like perfect pairs. I went with something I like baking which are doughnuts. As far as the flavor that I choose I went with maple and bacon. I love a little salty plus sweet. These doughnuts are still baked, which take a little longer to make because I had to make a yeast dough. I also did a couple of different toppings with peanuts,  pecans and chocolate sprinkles. Overall I think they are beautiful and delicious.

Maple Bacon Baked Doughnut

Maple Bacon Doughnuts
makes 12-15 doughnuts

• 1 egg
• 1/4 cup granulated sugar
• 1 cup whole milk, heated to 120F
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 2 teaspoons almond extract
• 2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
• 1/2 cup (1 stick) butter, room temperature, cut into small pieces

In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute.

Add the milk, yeast, salt and almond , and stir to blend.

With the machine on low speed, add 2 cups of flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.

Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes.

 Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.

Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl.

Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.

Punch down the dough and roll out to 1/2 inch thick. With a doughnut or cookie cutter cut out 3-inch diameter rounds with 1-inch diameter holes.

I don't have a doughnut cutter so I just used a round cookie cutter and the bottom of a round pastry tip

Preheat the oven to 400º and line a baking sheet with parchment paper. Place the doughnuts and holes at least 1-inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 30 minutes.

Bake until the doughnuts are light golden brown, 5 to 8 minutes, being careful not to over-bake them.


For maple frosted: While donuts are still warm, dip tops of doughnuts into maple icing and transfer to a wire rack (place wax paper under wire rack to collect any drippings for easy clean up) and let set for about 5 minutes. Add cooked bacon to the top

Maple Bacon:
Take three strips of bacon and brush maple syrup on both sides. Sprinkle with brown sugar  and bake on 400F for 20 minutes then flip and bake for 20 more minutes.  ( I line a baking sheet with aluminum foil and then place a wire rack on top of the foil.)

I like to let the bacon sit on a brown paper bag because it sticks to paper towel 

Maple Glaze:

• 3 tablespoons whole milk
• 4 tablespoons pure maple syrup
• 2 cups powdered sugar

In a small bowl whisk together milk, maple syrup and  powdered sugar, whisking until smooth. If icing is too stiff, add a teaspoon of milk at a time until desired consistency is reached.

and then dip each donut and add desired toppings

Yummy bacon doughnuts

close up of that crispy maple bacon

different toppings like crushed honey peanuts and potato chips

Crushed pecans with chocolate drizzle and chocolate sprinkles

So this was the first time I made a yeast donut and I baked them. I'm a fatty so I kind of miss the fried taste. Anyways I think the next bake will be something with Peanut Butter and Jelly.