Maple Bacon Donuts OH MY!

Years ago if you would've told me I was going to make my own donuts, I would've said you were nuts.

And Maple Bacon Donuts? You are crazy.

If you've never tried this strange sounding combination, you are missing out. I buy them anytime I see them at a donut shop (which isn't often, I don't normally stop at donut shops....and Dunkin' Donuts is not my type of donut).

These are baked not fried, so not so bad in the calorie department......and if you are counting calories, then you shouldn't be eating donuts anyway. Just saying.

This recipe makes 12 donuts and they freeze beautifully, so you can take one out at night before bed and have it waiting for you in the a.m.

I am always thinking ahead.

Maple Bacon Donuts (adapted from this recipe)

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 large eggs
2/3 cup packed light brown sugar
1/2 cup milk
1/2 cup sour cream
4 tablespoons unsalted butter, melted
2 tsp vanilla extract
12 oz. cooked crisp crumbled bacon

For the glaze:
1/2 cup unsalted butter
1 cup pure maple syrup
2 cups confectioners sugar (powdered sugar)

Here we go.

Mix the wet ingredients into the dry ingredients, like baking a cake.

Here is the tricky part, but I am good at it now.

You will need to pipe the batter into the donut tins, by turning down the collar of a ziploc plastic freezer bag and filling the bag with the batter. Then squeeze it all to one corner of the bag, like a pastry piping bag.
Cut a tiny hole in the corner of the bag, and start squeezing the batter into the donut rings!

Make sure the pan is greased with cooking spray. Very important.

Bake in a 350F preheated oven for 9 minutes then flip out onto a cooling rack.

In a saucepan, heat the glaze ingredients until bubbling.

Dip each donut in the glaze and place on a rack on a baking paper lined baking sheet. Let the glaze harden then dip a second time with the maple glaze.

While the 2nd glaze is still warm, sprinkle the bacon pieces on the donuts and let the glaze harden.

Watch them disappear!