Bacon Maple Glazed Donut Grilled Cheese Recipes

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.

BACON, EGG AND MAPLE GRILLED CHEESE

Steps:

• Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.
• Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.
• Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.
• Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

BACON MAPLE GLAZED DONUT GRILLED CHEESE

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.

MAPLE GLAZED BACON DROP DOUGHNUTS

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.