A tender doughnut that tastes like pancakes with maple syrup and bacon.
Maple-Glazed Bacon Doughnuts
- ¼ cup butter
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon vanilla extract or ½ teaspoon maple flavor (or to taste)
- 2⅔ 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
- 1 cup confectioners' sugar
- pinch of salt
- about ¼ 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," below.
- 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 ¾ 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.
Recipe courtesy and reprinted with permission of King Arthur Flour