MAPLE GLAZED BACON DROP DOUGHNUTS
Maple-glazed bacon drop doughnuts are the breakfast sweet you need to try.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- In 3-quart heavy saucepan or 4-quart Dutch oven, heat 2 inches oil to 350°F.
- Meanwhile, in large bowl, beat egg, milk and butter with fork. Stir in flour, brown sugar, baking powder, salt, cinnamon and bacon.
- Carefully drop dough by heaping tablespoons, 6 balls at a time, into hot oil. Fry doughnut balls 30 seconds to 1 minute on each side, or until golden brown; drain on paper towels until cooled, about 20 minutes.
- In medium bowl, mix powdered sugar and water until smooth; stir in maple-flavored syrup. Add additional water, 1 teaspoon at a time, until thick glazing consistency. Dip cooled doughnut balls into glaze; let excess drip off. (If glaze disappears while drying, glaze may be too thin. Try dipping balls again, or thicken up glaze by adding a small amount of powdered sugar.) Place glazed doughnut balls on cooling rack; let stand until glaze is set, about 10 minutes.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Doughnut Ball, TransFat 0 g
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
MAPLE GLAZED BACON LONG JOHN
Provided by Food Network
Time 3h20m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
- In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
- Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
- Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
- Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
- While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
- Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.
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 GLAZED BACON LONG JOHN
Make and share this Maple Glazed Bacon Long John recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
- In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
- Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
- Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
- Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
- While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
- Maple Glaze:.
- Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.
Nutrition Facts : Calories 474.5, Fat 7.6, SaturatedFat 2.5, Cholesterol 52.2, Sodium 300.6, Carbohydrate 91.1, Fiber 1.9, Sugar 34, Protein 10.1
BACON MAPLE GLAZED DONUT GRILLED CHEESE
Make and share this Bacon Maple Glazed Donut Grilled Cheese recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 9m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice donut in half width-wise to create two slices. Cut the bacon in half crosswise. Cut each of the cheese slices into 3 strips.
- Flip the donut slice over so the cut side will be on the outside. Overlap cheese slices along the top of the donut slice to cover. Add bacon slices and drizzle with maple syrup. Top with remaining cheese slices and the second half of the donut with the cut side facing out.
- Pre-heat skillet over medium heat. Add the butter and swirl to melt. Place sandwich in pan and cook on both sides until golden brown and cheese is melted, about 1 minute per side. Cut and serve.
Nutrition Facts : Calories 607.9, Fat 49.9, SaturatedFat 27.4, Cholesterol 131.3, Sodium 860.1, Carbohydrate 16.8, Fiber 0.7, Sugar 7, Protein 23.6
MAPLE-GLAZED BACON
This recipe is courtesy of Country Living magazine. This bacon goes wonderful with pancakes and syrup.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 25m
Yield 12 slices bacon
Number Of Ingredients 4
Steps:
- Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside.
- In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside.
- Return the bacon back to the skillet and brush with glaze, then turn the bacon over.
- Cook the glazed side down for 2 minutes over low heat.
- Glaze then turn and cook for another 2 minutes over low heat.
- Repeat until all the glaze is used up.
- Serve immediately.
Nutrition Facts : Calories 123, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 194.2, Carbohydrate 5.1, Sugar 4.4, Protein 2.6
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- Don't have a doughnut pan? See "tips," below., In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars till smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, salt, and vanilla or maple flavor., Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined., Distribute the bacon pieces evenly among the wells.
- Drizzle the maple syrup over the bacon, using about 3/4 to 1 teaspoon per doughnut., Spoon the batter evenly into the pan(s), filling the wells up to the rim., Bake the doughnuts for 15 minutes, or until they're raised and firm, and a toothpick inserted into the middle of one comes out clean., Remove them from the oven, and place on a rack or trivet.
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- Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
- Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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