Make tender old-fashioned doughnuts from scratch with our oven-baked recipe with a creamy maple glaze and crispy bacon for a delightful surprise.
Ingredients
- 1 package Applewood Smoked Bacon, cooked and cooled, divided use
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cup all-purpose flour
- 1 cup milk
- 1/3 cup pure maple syrup, divided use
- 1 cup confectioners’ sugar
- Sea salt, to taste
Instructions
- Preheat oven to 350 degrees F. Lightly grease two standard doughnut pans.
- Using a stand mixer with the paddle attachment, beat together butter, vegetable oil, and both sugars using medium-high speed, until smooth. Using low speed, add eggs one at a time, beating to combine. Add baking powder, baking soda, ¾ teaspoon salt, and vanilla.
- On low, slowly add the flour to the butter mixture in batches, alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined without over mixing. Put dough into a large piping bag. Set aside.
- Roughly chop 6 slices of the cooked and cooled bacon. Evenly distribute bacon into the wells of the doughnut pans. Drizzle 4 tablespoons of maple syrup over the bacon, using about 3/4 to 1 teaspoon per doughnut.
- Pipe the batter into each well, filling up to the rim. Gently rap each pan on the counter to remove air bubbles before baking for 15 minutes, or until doughnuts are raised and firm. A toothpick inserted into the center should come out clean.
- Remove from the oven. Using a small spatula, gently loosen the edges of the doughnuts, then turn them out onto a rack to cool.
- Finely chop the remaining bacon. In a small bowl, stir together confectioner’s sugar, a pinch of sea salt, and enough of the remaining syrup to make a spreadable glaze.
- Spread the glaze over the doughnuts. Sprinkle each one with chopped bacon. Serve warm, or at room temperature.
