After food blogging for a relatively short time, it’s come to our attention that you foodies love you some over-the-top, never-gonna-be-good-for-you ideas. We should know – we’re no exception! Who doesn’t love to pin and tweet and Facebook post outrageous food these days? Hey, it’s safe, right? You’re just window shopping, as it were. There’s no tasting and therefore calories involved. So we decided to once again feature something you could feast on with your eyes but not necessarily your mouth. Unless, you know, you wake up and find you’ve baked these things, too. Never know, it could happen!
Wowzas, would you look at this crowd? These donuts need ALL THE THINGS. Lookit – all the sugar, two rising agents, eggs, butter, maple syrup – good grief! Plus bacon! Yup, we’re in the right place. Rub your hands with glee and let’s begin!
I don’t like cooking bacon on my stove top cuz it hisses and spits at me and then the stove top is a big ‘ole mess. I’d rather just put it in the oven and let it do all that in there. I’ll clean that mess up…later. Yeah.
So the first step after cooking said wondrous hissing bacon, is to place some in your cooking spray-prepped donut pan. See directions below on an alternate muffin pan method. For our purposes, we went with my mini donut pan. Cuz we were trying to be good.
After the BACON BACON BACON splash each well with a little maple syrup. It’s like getting two old friends back together again. Two friends that really encourage one another’s bad behavior.
The batter turns out pretty thick, a lot like whoopie pie batter. And it tastes…really good. I almost couldn’t keep my kid out of it.
As demo-ed in the above pic, we actually filled the wells too much the first time and ended up with donut tires. But those became taste testers, so it was all good!
And yes, it was all good.
We present to you an army of miniature bacon-clad donuts. Muhahaha!
Since our donuts were so small, and so soon after baking, still a little delicate, we made the glaze a little looser so it could be drizzled as opposed to spread. The original recipe directions produced a pretty thick topping. You can decide whether to add more liquid or not. so that it wouldn’t be too, too sweet, we did use milk as the additional liquid to thin the glaze.
I liked these best after they’d rested a bit, when the glaze had hardened just a little. The bacon was definitely an interesting additive, but I’d also want to try these again as regular-sized donuts. I think the bacon might come across better in a bigger bite. Or maybe I should just make more bacon next time and chomp off an extra bite of it with the bacon-clad mini donut. At the same time. Cuz, really, what’s so odd about that after putting bacon in a donut?
Maple-Glazed Bacon Donuts
from King Arthur Flour
Prep Time: 20 minutes Cook Time: 15 minutes Level: Easy Makes: 12 donuts
For the donuts:
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract or 1/2 teaspoon maple flavor (or to taste)
- 2 2/3 cup King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- 6 slices bacon, cooked, cooled, and snipped into squares
- 3 to 4 tablespoons maple syrup
For the glaze:
- 1 cup confectioners’ sugar
- pinch of salt
- about 1/4 cup maple syrup, enough to make a spreadable frosting
Preheat the oven to 350°F. Grease the wells of two standard doughnut pans. If you don’t have two pans, no problem; you can bake in two shifts. (Don’t have a doughnut pan? See “tips,” on their site).
In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, salt, and vanilla or maple flavor. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Distribute the bacon pieces evenly among the wells. Drizzle the maple syrup over the bacon, using about 3/4 to 1 teaspoon per doughnut. Spoon the batter evenly into the pan(s), filling the wells up to the rim.
Bake the doughnuts for 15 minutes, or until they’re raised and firm, and a toothpick inserted into the middle of one comes out clean. Remove them from the oven, and place on a rack or trivet. Loosen the edges of the doughnuts with a table knife or spatula, and immediately turn the pan(s) over onto a piece of parchment or waxed paper. Rap the edges of the pan gently to loosen the doughnuts, and lift it off. Place the doughnuts on a rack to cool slightly while you make the glaze.
To make the glaze: Stir together the confectioners’ sugar, salt, and enough maple syrup to make a spreadable glaze. Spread the glaze over the doughnuts. Serve warm, or at room temperature. Wrap any leftovers loosely in plastic, and store for 1 day at room temperature; refrigerate or freeze for longer storage.
As a reminder, head over to King Arthur Flour’s site if you’d rather make these as muffins to see their tips on doing so. If you make mini ones with the Wilton mini donut pan, be aware that the middle piece in each well doesn’t actually come up to the top of said wells. It sits slightly below the top, so if you do put too much batter in, that nice little hole you want your donut to have will close right up. Hence why our forst ones looked like tires, albeit yummy tires.
Obviously if you go the mini donut route, you’ll make tons more donuts. We stopped at four batches to move on to other recipes but probably could still have done two more. You might need extra bacon if you go this route.