Words by Ilysa Miller
Photo by Ilysa Miller
That’s right; bacon and doughnuts do go together! I admit, when I first discovered a recipe for this combination, I was a little apprehensive. The only thing I could imagine in my mind when I read the word “bacon,” was a big, black cast-iron skillet full of bacon grease and doughnut batter. That is not the case for this recipe, so go ahead and erase that image from your thoughts.
After all, this is a baking blog, and in no way shape or form am I about to tell you to break out a skillet to fry up some bacon or deep fry some doughnuts.
When it comes to baking doughnuts there are a few things to keep in mind. First of all, you cannot expect it to have the texture or appearance of a doughnut that has been fried. Second, do not be intimidated to change the recipe to match your preferred flavor profiles.
That is one of my favorite things about baking and especially this doughnut recipe! The dough mixture and the glaze can be altered to match what you prefer. You can make the first batch plain, according to the recipe, and the second by adding a little maple syrup extract to the remaining batter. There are no limitations, so don’t be afraid to experiment.
When it comes to baking there are endless possibilities, so never let the ingredients prevent you from creating something tasty, even if the combination might seem a little mismatched.
Bacon Maple Glazed Doughnuts
- Start to finish: 1 hour and 15 minutes
- Serving size: 6
- 1 teaspoon of apple cider vinegar
(or white vinegar)
- 2/3 cup of milk
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of almond extract
- 3 tablespoons of vegetable oil
- 1 cup of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/3 cup of sugar
- 2 tablespoons of brown sugar
- 1/4 teaspoon of salt
Preheat oven to 350 F and grease a doughnut pan if you have one. Combine apple cider vinegar, milk, vanilla extract, almond extract and vegetable oil in a small bowl and whisk well. In a large measuring bowl, combine all remaining ingredients and stir until completely mixed. Then mix the wet ingredients into the dry and pour the mixture into the doughnut pan and bake 15 minutes. Allow them to cool before removing them from the pan, then top with maple glaze and bacon.
(Recipe derived from chocolatecoveredkatie.com)
- 3/4 cup of confectioners’ sugar
(also known as powdered sugar)
- 2 tablespoons of milk
- 2 teaspoons of maple extract
- 1/2 teaspoon of maple syrup extract
Combine milk and maple extract in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into the milk mixture. Whisk slowly until well-combined. Remove the glaze from the heat and set over a bowl of warm water (this prevents the glaze from hardening). Dip doughnuts into the glaze one at a time and set aside. The best way it to set them on a wire rack and allow the excess drip off.
- 4 slices of choice bacon
- Maple syrup (optional)
Preheat oven to 400 F. Place the bacon slices in a single layer on a foil-lined baking sheet and place into the oven. Depending on the thickness of the bacon and texture preference, bake 10 to 15 minutes. Remove from oven and place slices onto paper towels to drain additional grease. (Pat dry if needed.) Once cooled, if desired, drizzle with maple syrup and use a knife to dice the bacon into small pieces. The bacon should resemble a crumble or bacon bits to top the doughnuts.
(Recipe originally from a family recipe)