Soft and fluffy doughnut with a sticky maple glaze and crunchy bacon bits.
These Maple Bacon Doughnuts combine a sweet maple glaze with crispy bacon for the ultimate savory-sweet treat. Perfectly baked, they're a delightful twist on a classic doughnut.
Why you'll want it now, The irresistible combination of sweet maple and salty bacon makes these doughnuts a must-try.
Why this recipe works
The combination of a fluffy baked doughnut with a rich maple glaze and crunchy bacon bits creates a balanced flavor profile, while baking the doughnuts ensures a light and airy texture.
Equipment
Mixing bowls
Whisk
Doughnut pan (standard size)
Wire rack
How to make it
Preheat the oven to 350°F (175°C). Lightly grease a standard doughnut pan.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In another bowl, mix the milk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
Bake for 12 minutes or until the doughnuts are lightly golden and spring back when touched.
Allow the doughnuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth. The glaze should be thick but pourable.
Dip each cooled doughnut into the maple glaze, allowing any excess to drip off.
Sprinkle crumbled bacon over the glazed doughnuts while the glaze is still wet.
Enjoy the perfect pairing of sweet maple and salty bacon in every bite of these delightful doughnuts.
How you'll know it's ready
Doughnuts are ready when they are lightly golden and spring back when touched.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (165°C) and start checking for readiness a few minutes early, as the fan can cause quicker baking.
Frosting, filling & glaze notes
The glaze should be thick but pourable, coating the doughnuts well without dripping off completely.
Troubleshooting
If doughnuts are dense, ensure your baking powder is fresh and do not overmix the batter.
If the glaze is too thin, add more powdered sugar until it reaches the desired consistency.
If bacon isn't crispy, ensure you cook it longer until fully crisp before crumbling.
If doughnuts stick to the pan, ensure the pan is well greased before adding the batter.
Storage
Store doughnuts in an airtight container at room temperature for up to 2 days. For best texture, consume within the first day.
Make ahead
The doughnut batter can be prepared and stored in the refrigerator overnight. Bake fresh the next day.
Variations
Swap bacon for candied pecans for a nutty twist.
Add a pinch of cayenne pepper to the glaze for a spicy kick.
Use maple-flavored bacon for an extra layer of maple flavor.
Frequently asked questions
Can I fry these doughnuts instead of baking?
This recipe is specifically designed for baking, but you can adapt it by using a different doughnut recipe meant for frying.
How do I make sure the bacon stays crispy?
Pat the cooked bacon dry with paper towels to remove excess grease before crumbling.
Can I use maple extract instead of syrup in the glaze?
Yes, you can replace some or all of the syrup with maple extract for a more intense flavor.
What can I use instead of a doughnut pan?
You can use a muffin tin and create a makeshift hole with foil balls, but the shape may not be as perfect.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
