MAPLE BACON DOUGHNUT
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 541 kcal, Carbohydrate 57 g, Cholesterol 13 mg, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, Sodium 532 mg, Sugar 31 g, Fat 32 g, UnsaturatedFat 0 g
MINI MAPLE-GLAZED DOUGHNUTS WITH COCONUT "BACON"
You may not know this about me, but I'm not one to gravitate towards doughnuts if there are other sweet treats available. That was, until I made these mini doughnuts. They are sooo good-salty and sweet at the same time, which is my favorite flavor combo of all.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the coconut "bacon": Preheat the oven to 350 degrees F.
- Mix together the coconut chips, soy sauce, liquid smoke and maple syrup in a medium bowl. Spread in a single layer on a parchment paper-lined baking sheet. Bake, stirring halfway through, until the coconut is golden brown, 8 to 10 minutes. Set aside to cool. The "bacon" will crisp up as it cools.
- For the doughnuts: Melt the butter in a medium saucepan over medium heat. Add the almond milk and coconut oil. Remove from the heat and set aside.
- Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F.
- Whisk together the flour, cane sugar, baking powder and salt in a medium bowl. Make a well in the center and pour the hot milk mixture in the well. Mix until a thick dough forms. Roll portions of dough into 12 balls and use your thumb to make holes in the centers.
- Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels.
- Meanwhile, make the maple glaze: Stir together the confectioners' sugar, maple syrup, maple extract and salt in a small bowl. Dip the doughnuts in the glaze and sprinkle with the coconut "bacon" before serving.
MAPLE BACON DONUTS
Steps:
- Preheat oven to 400°, line a rimmed baking sheet with aluminum foil, and place a cookie wire rack inside the baking sheet.
- Lay raw bacon strips on the wire rack and bake for 13-20 minutes, depending on the thickness of bacon.
- Take out of the oven and set aside. Make sure to save the bacon grease for the donut batter.
- Preheat oven to 350° and grease a donut baking pan.
- Combine all wet ingredients for the batter in a mixing bowl and whisk well. Sift in dry ingredients and whisk until incorporated. Fold in bacon pieces.
- Scoop the batter into a large piping bag. Cut the tip off the piping bag, leaving only about 1/2- 3/4 inch opening.
- Squeeze batter into the donut cups of the pan in one smooth circular motion, filling each cup about 3/4 full. Make sure there is an even amount of batter all around.
- Bake for 11-12 minutes and let donuts cool on the wire rack, just until it's cooled enough to be handled. Spread paper towel under the cooling rack to catch glaze drippings.
- Add powdered sugar into a small mixing bowl.
- Heat up maple syrup in a microwave for a few seconds, until hot but not boiling. Add heavy whipping cream to maple syrup and whisk until smooth.
- Pour the mixture into powdered sugar and whisk until completely incorporated.
- Dip each donut into the glaze to coat it on the top and sides. (You can even dip the bottoms as well.)
- Top each glazed donut with some bacon crumbles.
Nutrition Facts : Calories 295 kcal, Carbohydrate 49 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 250 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
MAPLE, WALNUT AND BACON BRIE BITES
Steps:
- Preheat the oven to 250 degrees F.
- On a baking sheet or ovensafe serving platter, bake the Brie wheels until warm to the touch and slightly oozy, 3 to 5 minutes.
- In a small bowl, combine the walnuts, maple syrup, vinegar and bacon. Top each warmed Brie bite with a spoonful of the maple syrup mixture. Garnish with scallions. Serve immediately.
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- While the oil is heating, cut a hole in the center of each refrigerated biscuit using a small round cookie cutter or an apple corer. Save the center pieces for making donut holes.
- Add the biscuits to the hot oil, 2-3 at a time. Cook 2-3 minutes, or until browned, then flip and cook an additional 2-3 minutes. Remove carefully from the oil and place on paper towels to drain. Repeat with remaining biscuits and centers.
- Allow the donuts to cool for 10-15 minutes, or until they are cool enough to handle. While the donuts are cooling, whisk together the butter, powdered sugar, maple extract, and enough half and half to make a smooth and runny glaze.
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