INGREDIENTS
- 1 cup AP flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup maple syrup
- 2 tbsp unsalted butter
- 1 egg
- 1/2 cup buttermilk
- 1 tsp pure vanilla
Maple bacon glaze
- 1 cup confectioners sugar
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1-2 tbsp whole milk
- 5 bacon strips
METHOD
- Preheat your oven to 350 degrees F.
- Lightly grease a doughnut pan and set it aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Brown your butter; In a small saucepan, add your butter and cook over medium-high heat until the butter begins to turn golden brown.
- Be sure to watch the butter because it browns very quickly. Remove it from the heat immediately and set it aside.
- In a small bowl whisk together egg, buttermilk, maple syrup and vanilla extract. Whisk in the browned butter. Add the wet ingredients all at once to the dry ingredients. Whisk together until no flour bits remain and all of the ingredients are well combined being sure not to overmix the batter.
- Transfer batter into a resealable plastic bag.
- Snip the tip (1 inch wide) with a pair of scissors and pipe batter into each doughnut mould about three-quarters full with batter.
- Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. You will know they are done when a toothpick inserted into the donut comes out clean.
- Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely. While the donuts cool, make the glaze.
- In a medium bowl, mix the confectioner’s sugar with maple syrup and vanilla extract until sugar starts dissolving. Slowly add milk to thin out the glaze.
- Dip the top of each donut into the glaze using a circular motion to make sure the tops of your donut are well coated.
- While glaze is still wet, add the bacon crumbles on top of each donut.
- Enjoy and eat your donuts within 24 hours for maximum freshness!
