The Ultimate Guide to Homemade Maple Bacon Donuts: Baked Perfection with Candied Crunch
Imagine this: a fluffy, lightly spiced baked donut, generously coated in a sweet maple glaze, and then crowned with crispy, salty-sweet candied bacon. This isn’t just a dream; it’s a delicious reality, and one you can easily create in your own kitchen!
For months, I’d heard whispers and rhapsodies about the legendary maple bacon donut from Voodoo Doughnut, a sensation that had recently graced Denver. Despite my eagerness, the notoriously long lines always deterred me. My patience, especially when faced with the promise of something so incredibly tempting, runs thin. So, instead of endlessly waiting, I took matters into my own hands and developed a baked version that brings all the magic of that iconic flavor combination right to my home.
Why These Baked Maple Bacon Donuts Are a Must-Try
This recipe isn’t just about recreating a popular treat; it’s about elevating your breakfast or brunch experience with a symphony of flavors and textures. The combination of sweet and savory is a culinary delight, and these donuts hit every note perfectly. Baking them instead of frying offers a lighter, less greasy alternative without sacrificing any of the decadent taste or fluffy texture. It also makes the process much simpler and less intimidating for the home baker, eliminating the need for a deep fryer and hot oil.
Each component of these maple bacon donuts plays a crucial role. The tender, cake-like donut base provides a comforting foundation, lightly spiced to warm the palate. The generous coating of maple glaze delivers that quintessential sweetness and a beautiful sheen. But the true star, the element that transforms these from great to extraordinary, is the candied bacon. It introduces a delightful crispiness, a smoky depth, and a crucial salty counterpoint that perfectly balances the sweetness of the maple.
The Magic of Candied Bacon
If you’ve never experienced candied bacon, prepare for a revelation. It’s a game-changer, not just for these donuts, but for life itself! This simple addition transforms ordinary bacon into something unbelievably addictive. The process involves coating bacon slices with brown sugar and baking them until they’re caramelized and shatteringly crisp. The sugar provides a beautiful crust and a touch of sweetness, which, when combined with the inherent saltiness and smoky flavor of the bacon, creates an unparalleled sweet and savory sensation. It’s truly incredible, bringing the ideal amount of salty kick to these otherwise sweet treats.
For these baked maple bacon donuts, the candied bacon isn’t just a garnish; it’s an integral part of the flavor profile. Each bite offers the best parts of a classic breakfast – the warmth of a pastry, the richness of maple, and the irresistible crunch of bacon. Make extra candied bacon; you’ll thank yourself later, as it’s perfect for snacking, adding to salads, or crumbling over other desserts.
Crafting the Perfect Baked Donut
The base of these delightful pastries is a light, fluffy baked donut. Achieving this perfect texture involves a careful balance of dry and wet ingredients and a gentle hand. Unlike their fried counterparts, baked donuts tend to be more cake-like, offering a tender crumb that soaks up the glaze beautifully. The subtle hint of cinnamon in the donut batter adds a comforting warmth that complements the maple and bacon perfectly, creating a harmonious blend of flavors.
Baking donuts is also incredibly straightforward. You’ll need a donut pan, which creates that iconic ring shape. Filling the pan can be made even easier by using a piping bag or a zip-top bag with a corner snipped off, allowing for a cleaner and more even distribution of batter. Don’t overfill the cavities; about three-quarters full is ideal to prevent overflow and ensure a perfectly shaped donut. The result is a uniformly golden-brown donut that’s ready to be glazed and adorned.
The Irresistible Maple Glaze
No maple bacon donut is complete without a luscious maple glaze. This simple yet effective topping adds an essential layer of sweetness and a beautiful shine to the donuts. Made with confectioner’s sugar, pure maple syrup, heavy cream, and a pinch of salt, this glaze is thick enough to cling to the donut but fluid enough to create a smooth, even coating. The salt in the glaze, though tiny in amount, is crucial; it enhances the maple flavor and helps to bridge the gap between the sweet donut and the savory bacon, tying all the elements together into one cohesive, mouth-watering treat.
Dipping the warm donuts into the freshly made glaze is a satisfying process. The residual heat from the donuts helps the glaze to set slightly, creating a wonderfully soft and sticky exterior. Once glazed, they are perfectly primed for their crown of candied bacon.
Table of Contents
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Maple Bacon Donuts
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 large egg
- 1 1/4 cups milk
- 2 Tbsp unsalted butter melted
- 2 tsp vanilla extract
For the Glaze
- 2 cups confectioner’s sugar
- 1/3 cup maple syrup
- 1/4 cup heavy cream
- 1/8 tsp salt
For the Candied Bacon
- 4-5 slices of bacon
- 1/4 cup brown sugar
Instructions
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For the Candied Bacon: Preheat oven to 325°F (160°C). Line a rimmed baking sheet with a Silpat mat or aluminum foil, ideally greased lightly if using foil.
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In a small bowl, combine the bacon and brown sugar. Using your hands, ensure each piece of bacon is thoroughly coated in sugar. Lay the bacon slices flat on the prepared baking sheet, ensuring they don’t overlap. Sprinkle any leftover sugar evenly on top of the bacon.
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Bake for 20-25 minutes, or until the bacon is crispy and the sugar has caramelized. Keep a close eye on it to prevent burning. Remove from oven and allow to cool completely on the baking sheet. As it cools, it will become even crispier. Once cool, roughly chop the candied bacon and set it aside.
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For the Donuts: Increase the oven temperature to 350°F (175°C). Lightly spray two donut pans with nonstick cooking spray.
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In a large bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Sifting helps to ensure a lump-free batter and a light texture. In a separate small bowl, whisk together the egg, melted butter, milk, and vanilla extract until well combined. Add the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough donuts.
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Spoon the batter into each donut cavity in the prepared baking pans until they are about 3/4 full. For easier filling, you can transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Bake for 17 to 20 minutes, or until the edges are just golden brown and a toothpick inserted comes out clean. Cool the donuts in the pans for approximately 3-5 minutes before carefully tapping them out onto a wire cooling rack to cool completely.
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For the Maple Glaze: While the donuts are cooling, whisk together the confectioner’s sugar, maple syrup, heavy cream, and salt in a medium bowl until smooth and well-combined. If the glaze is too thick, add a tiny bit more cream; if too thin, add a small amount of extra confectioner’s sugar.
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Assembly: To glaze each donut, hold it upside down and dip the top into the prepared maple glaze, allowing any excess to drip off. Place the glazed donuts back on the wire cooling rack (you can place parchment paper underneath for easy cleanup). Immediately top each glazed donut with a generous sprinkle of the chopped candied bacon before the glaze sets. Allow the glaze to set for a few minutes before serving.
Tips for Success and Variations
- Donut vs. Doughnut: While “doughnut” is often considered the traditional spelling, “donut” is widely accepted and used. Both are correct, so choose whichever you prefer! For consistency, I’ve opted for “donuts” throughout this recipe description.
- Bacon Quality: Use good quality bacon for the candied topping. Thick-cut bacon works wonderfully as it holds up well to the caramelization and provides a substantial crunch.
- Donut Pan: Most donut pans yield 6 donuts, so you’ll likely need two pans or bake in batches. Silicone donut molds also work great and make removal even easier.
- Cooling is Key: Ensure your donuts are mostly cool before glazing. If they’re too hot, the glaze will melt and run off, rather than adhering nicely.
- Storage: These donuts are best enjoyed fresh on the day they are made. However, they can be stored in an airtight container at room temperature for up to 2 days. The bacon might lose some of its crispiness over time, but the flavor will still be fantastic.
- Make Ahead: You can make the candied bacon ahead of time and store it in an airtight container for a day or two. This can save you a bit of time on baking day.
- Flavor Enhancements: Feel free to experiment! A tiny pinch of nutmeg or allspice in the donut batter can deepen its flavor. A splash of bourbon or rum in the glaze could also add an interesting twist for adult palates.
These homemade maple bacon donuts offer a perfect balance of sweet, salty, and savory, creating an irresistible treat that’s far more rewarding than waiting in a long line. They’re ideal for a special breakfast, a memorable brunch, or simply as a decadent dessert. Get ready to impress your friends and family with this incredible baked delight!