Canned biscuits serve as a base for a rich maple glaze and bacon sprinkles. There is no need for yeast! Next, try my baked eggnog donuts, red velvet cake mix donuts, and carrot cake doughnuts.
Happy Spring Equinox! And it’s snowing. I had intended to write a cheerful, Spring-y dish to remind us all that the snow will soon be gone and flowers will flourish once again. Then I glanced outside and saw snow.
Instead, let’s speak about how to make maple bacon doughnuts.
They have a maple and bacon flavor that reminds me of Vermont. I guess it helps that I used Vermont Smoke & Cure bacon and Cold Hollow Cider Mill’s Grade A medium amber maple syrup.
Let’s not forget that the slice of bacon in the center of the above image resembles the state of Vermont. Coincidence? Yes, most likely. However, still.
- Ingredients for maple bacon donuts
- How to make easy maple bacon donuts
- Easy Maple Bacon Donuts (No Yeast!)
- What is maple glaze made of for donuts?
- What is the name of the maple bacon donut?
- Do maple bacon donuts need to be refrigerated?
- How long do maple bacon donuts last?
- What are the 3 basic ingredients in glaze?
- What are the 4 main ingredients in glaze?
- What is the rarest donut in the world?
- What is the most expensive donut in the US?
- What is America’s 1 donut?
- What happens if you don’t refrigerate bacon bits after opening?
Ingredients for maple bacon donuts
- ¾ cup Grade A medium amber maple syrup
- ½ cup unsalted butter, melted
- 1 ¼ cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 4 slices of thick cut bacon, baked until crispy, then crumbled
- Oil for frying
- 8 large biscuits, preferably a 16.3oz can Grands! Homestyle Buttermilk
How to make easy maple bacon donuts
Here’s the deal with these donuts: These are not, in fact, doughnuts. I had cheated. I’ll confess it. You know I don’t like shortcuts and like to create everything from scratch, but sometimes you just need a doughnut and don’t have time to go through the laborious process of creating them.
Do you want to know the shortcut? Make use of canned biscuits. I’ll give you a minute to get your jaw back up off the floor.
It’s incredibly simple and involves almost little effort. Take a can of biscuits (not the very flaky variety, that would be a mess; I used Grands Homestyle Buttermilk) and cut out the center of each biscuit with something tiny and round.
I had a collection of circular cookie cutters of various sizes, and the smallest one worked well.
Don’t waste the middles! You can make mini donut holes out of them.
The next step is to heat some oil in a skillet and fry each biscuit for a few seconds on each side. You’ve got doughnuts. These come out lighter than a cakey doughnut, which is exactly what I like about them.
Since it’s not heavy, it’s alright that I topped it with maple glaze and bacon. Right? Right.
Have a look at those objects. Looking at them makes my mouth wet, yet I was just eating them.
I’m not really hungry, yet I still want to stuff at least two more into my mouth.
I’ll simply let you look at them for a bit. Don’t worry, I’ll wait for you.
Have you already gone to the kitchen? If that’s the case, you should probably return.
If you don’t keep scrolling down, you won’t know how to build them.
Are you sold yet?
You are, of course! Go forth and spread the maple-y bacon-y joy.
Easy Maple Bacon Donuts (No Yeast!)
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
High-sided sheet pan
Wire cooling racks
- ¾cupGrade A medium amber maple syrup
- ½cupunsalted butter, melted
- 1 ¼cuppowdered sugar, sifted
- ½teaspoonpure vanilla extract
- 4slicesof thick cut bacon, baked until crispy, then crumbled
- 8large biscuits, preferably a 16.3oz can Grands! Homestyle Buttermilk
- Oil for frying, I use sunflower oil
In a small saucepan on low heat, whisk together maple syrup and butter until melted.3/4 cup Grade A medium amber maple syrup, 1/2 cup unsalted butter
Remove from heat and add powdered sugar and vanilla extract. Whisk until completely combined.1 1/4 cup powdered sugar, 1/2 teaspoon pure vanilla extract
Set aside so that it will thicken as it cools.
Preheat oven to 400°F and prepare baking sheet (that has a lip) with aluminum foil. Place bacon on prepared sheet and bake for 10 minutes. Carefully flip each piece and bake for another 10 minutes or until crispy.4 slices of thick cut bacon
Remove from baking sheet and place on plate covered in several paper towels to soak up the grease. Once cooled, crumble or dice bacon into small pieces.
Use a small round cookie cutter or biscuit cutter to cut a hole in the center of each biscuit. Set aside the centers you removed.8 large biscuits
In a medium saucepan, heat oil over high heat. Using tongs, carefully set each donut (and donut hole!) in the hot oil for a few seconds until golden brown, then flip and brown the other side as well.Oil for frying
Place donuts on wire racks to cool completely. You’ll want to place parchment paper or paper towels underneath the racks to catch any drippings.
Place one side of each donut into the glaze and place back on cooling rack to set.
Immediately sprinkle pieces of bacon over the glaze and leave them to set.
Serve and enjoy!
- Should be eaten the same day and they get more dense and somewhat soggy the next day.
- Instead of dipping donuts in glaze, you could also place glaze in a pastry bag and drizzle it on top.