How To Make Homemade Maple Bacon Doughnuts
Sweet bacon is all the rage these days, and for good reason. These bacon doughnuts have a sweet maple icing that complements the saltiness.
- 1cupwhole milk,(warmed to about 110 degrees F)
- 1tbspactive dry yeast
- ⅓cupgranulated sugar
- 2large eggs
- 6tbspunsalted butter,melted and slightly cooled
- 1tsppure vanilla extract
- ¼tspground nutmeg
- 4cupsall-purpose flour,spoon & leveled, plus more as needed
- 2qtvegetable oil
- 3tbspunsalted butter
- ½cuppure maple syrup
- 1¾cupsconfectioners’ sugar,sifted
- ¼tspmaple extract,optional
- 12bacon slices,cooked and cut in half
Whisk the warm milk, yeast, and sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes.
Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed.
Add remaining flour and beat on medium speed for about 2 minutes until the dough comes together and pulls away from the sides of the bowl. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl.
Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.
Allow the dough to rise in a relatively warm environment for about 2 hours or until double in size.
When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface.
If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is ½ inch thick.
Using a 3 to 3½-inch doughnut cutter, cut into 12 doughnuts.
Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each.
Loosely cover and allow to rest while heating the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375 degrees F.
Add 2 to 3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon.
Place fried doughnuts onto prepared cooling rack. Repeat with remaining doughnuts, then turn off heat.
In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar, salt, and maple extract.
Dip each warm doughnut into the icing. The icing quickly thickens, so feel free to place it back over heat while dipping the doughnuts.
Place dipped doughnuts back onto cooling rack as excess icing drips down. Gently press bacon slices on top of each. After about 30 minutes, the glaze will set and harden.
Doughnuts are best enjoyed the same day. Store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.
- Calories: 1821.58kcal
- Fat: 171.44g
- Saturated Fat: 19.78g
- Trans Fat: 1.54g
- Monounsaturated Fat: 115.35g
- Polyunsaturated Fat: 28.10g
- Carbohydrates: 65.50g
- Fiber: 1.40g
- Sugar: 32.11g
- Protein: 10.15g
- Cholesterol: 75.07mg
- Sodium: 338.21mg
- Calcium: 52.02mg
- Potassium: 181.44mg
- Iron: 2.26mg
- Vitamin A: 98.72µg
- Vitamin C: 0.00mg
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