Nothing says “this is a breakfast food” more than these maple bacon baked donuts! Breakfast will be ready in no time and will satisfy both your sweet and salty craving!
Ingredients & Equipment Needed for This Recipe
- All-Purpose Flour– Can use a 1:1 Gluten-Free flour of choice as a substitute for a GF option.
- Granulated Sugar
- Baking Powder
- Kosher Salt
- Buttermilk– I almost always make my own buttermilk when it comes to baking. 1 cup of whole milk to 1 TBL of white distilled vinegar and that’s it!
- Large Egg
- Vegetable/Coconut Oil
- Unsalted Butter
- Whole Milk
- Maple Syrup
- Kosher Salt
- Powdered Sugar
Cooked & Chopped Bacon to your liking. Some people like crispy bacon (me!) or some people like it on the chewy side OR you can omit all together!! The maple glaze alone is amazing too.
- Donut Pan-I ended up finding mine at a thrift store from NordicWare®! They sell the same pan at Wal-Mart linked here.
- Piping Bag– Can spoon the batter into the molds if you don’t have a piping bag. This way just ensures more even donuts.
- Flour- Based Pan Spray
- 3 Mixing Bowls/2 Small & 1 Medium– The medium is for the batter and the small is for the glaze and the wet ingredients for the batter.
- Whisk or Fork– Mixing the dry ingredient together, also for the maple glaze (can use the same one, just make sure to rise and dry)
- Rubber Spatula– Mixing batter and to place into piping bag.
My Kinda Professional Tips For Maple Bacon Baked Donuts
- As with all recipes, making sure everything is ready to go before you get baking and assembling.
- Depending on how you like your donuts (hot or cold), will determine when you will add your glaze and chopped bacon. The hotter the donut is when you add the glaze the more it will soak into the donut, and the more cool your donut is the thicker the glaze will on top and stay on top. To each their own!
- The donuts will keep well wrapped or in a close-able container for up to 3 days and in the freezer for up to 2 weeks. The maple glaze should be enough for this recipe alone, but feel free to make extra if you’d like more.
Maple Bacon Baked Donuts
- Donut Pan
- Piping Bag
- Flour Based Pan Spray
- 3 Bowls/ 2 small & 1 medium
- Whisk or Fork
- Rubber Spatula
- 3/4 Cup All-Purpose Flour*or 1:1 GF Flour (95 g)
- 2 Tbl Cornstarch (30 g)
- 1/3 Cup Granulated Sugar (65 g)
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 tsp Vanilla Extract or Paste
- 1/3 Cup Buttermilk (80 ml)
- 1 each Large Egg
- 1 Tbl Vegetable or Coconut Oil (15 ml)
- 2 Tbl Unsalted Butter, melted (30 g)
- 1 Tbl Whole Milk (15 ml)
- 1 Tbl Maple Syrup (15 ml)
- 1/2 tsp Kosher Salt
- 1/2 Cup Powdered Sugar (80 g)
2-3 Strips of Cooked Bacon, chopped and cooled (or hot up to you!)
- Pre-heat oven to 350° F (175° C) and prepare the donut pan by spraying well with the flour-based pan spray. Place all of the dry ingredients in the medium bowl and whisk well to combine.
- In separate small bowl add all of the wet ingredients and combine well. Add the wet ingredients to the dry all at once. Using a spatula, fold all together until just combined.
- Transfer the batter to the piping bag. Can also scoop the batter into the pan with a spoon but the piping big will ensure even distribution.
- Bake for 9-10 minutes or until the cake tester/toothpick comes out clean.
- Can either let cool completely before adding the maple glaze or can add while still warm.
- Melt the butter. Add the milk and maple syrup and salt. Whisk together and add the powdered sugar until smooth. *If you prefer a thicker or thinner glaze: add 1 tsp of milk for a thinner and add 1 Tbl of powdered sugar for thicker glaze.
Did You Make This Recipe?
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