Love a sweet and salty combo? This Maple-Bacon Donut nails it.
Growing up, if we had ice cream for dessert after dinner, my mom would finish her bowl, get up, go to the kitchen, and grab a bag of chips. She’d just eat one or two, saying she needed “something salty to cut the sweet.” At the time, I thought that was just plain weird! Why mess up a perfectly good bowl of ice cream? Now that I’m older, however, I get it. I love a sweet and salty mix. Whether it’s chocolate-dipped pretzel rods, salted caramel ice cream, or, yes, even a maple-bacon donut.
While it may at first seem just plain wrong to have bacon on your donut, stick with me here. Who hasn’t loved crunching on a piece of bacon while enjoying pancakes doused in maple syrup? The flavor profile here is the same. You just get it all in one bite.
The salty, slightly crisp bacon is a wonderful pairing with the rich, caramel-colored maple glaze. Underneath these two toppings is the base holding it all together: a homemade donut. You will love making maple-bacon donuts from scratch because you get to enjoy them fresh and warm; they are perfect on a chilly winter weekend or even for a big brunch or breakfast party. Maple-bacon donuts are a swoon-worthy treat and are totally doable in your home kitchen.
Why is pure maple syrup so expensive?
If you compare the prices of 100% maple syrup with syrup brands like Log Cabin or Mrs. Butterworth’s, you might wonder if it’s worth it to spend so much more on the real deal. In a word, yes. Pure maple syrup is a different product altogether than Log Cabin syrups and the like. Those are maple-flavored corn syrups. The process of making maple syrup is arduous and not very mechanized; it takes nearly 40 gallons of sap from a maple tree to make a gallon of syrup! But the robust flavor and silky texture are worth it. Look for sales or buy in bulk to keep the costs lower. You won’t regret it.
How do I store leftovers?
Maple-bacon donuts are best enjoyed fresh and slightly warm. However, if you have leftovers, you can let them cool and place them in an airtight container. Store them in the fridge for up to 3 days. Freezing is not recommended.
Serving suggestions
Maple-bacon donuts are great on their own with a hot cup of coffee or a tall, cold glass of milk. However, they also work really well as part of a bigger breakfast. Since they are so sweet, consider serving them alongside savory breakfast and brunch dishes. For instance, Breakfast Potatoes or Scrambled Eggs work well. Or, make it easy on yourself and use your slow cooker to make a main to enjoy with the donuts on the side; consider the filling and savory Crock-Pot Breakfast Casserole.
Maple-Bacon Donut
Ingredients
For the Donuts:
- 1 cup whole milk about 110°F
- 2 1/2 teaspoons active dry yeast
- 5 tablespoons granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter melted and slightly cooled
- 1 1/4 teaspoons pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 cups all-purpose flour plus more as needed
- Vegetable oil for frying
For the Glaze and Topping:
- 2 tablespoons unsalted butter
- 1/2 cup pure maple syrup
- 1 3/4 cups sifted confectioners’ sugar
- 12 slices cooked bacon crumbled
Instructions
- Whisk the warm milk, yeast, and sugar together in a stand mixer bowl. Cover and let sit for 5 minutes until frothy.
- Add eggs, melted butter, vanilla, nutmeg, salt, and 2 cups of flour. Mix on low speed, then add remaining flour and mix until dough pulls away from the sides of the bowl.
- Knead with the mixer or by hand on a floured surface for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 1/2 to 2 hours until doubled in size.
- Punch down the dough, roll out to 1/2 inch thick, and cut with a donut cutter. Let cut donuts rise slightly, then fry in 375°F oil until golden.
- To make the glaze, melt butter with maple syrup, then turn off the heat and whisk in confectioners’ sugar. Dip warm donuts in glaze and top with bacon bits.
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