Mini Maple Glazed Doughnuts With Coconut Bacon Recipes

VEGAN MAPLE GLAZED DOUGHNUTS WITH COCONUT BACON

Steps:

• Preheat your oven to 350˚F (176˚C) and lightly grease the doughnut pan.
• In a large mixing bowl, whisk the flour, baking powder, nutmeg, cardamom, and salt until completely combined.
• Melt the vegan butter.
• In a medium sized bowl, whisk the plant-based milk (anything except coconut milk will do) and lemon juice together. Let sit for 5 minutes.
• Pour the melted butter into the milk and add the brown sugar, vanilla, maple syrup, and vegan egg and whisk until the sugar melts.
• Pour the butter and sugar mixture into the flour mixture and stir until just combined.
• The batter will be thick.
• Fill a pastry bag with the batter or spoon it into the greased doughnut pan, filling three-quarters of the way full, making sure that the batter is evenly distributed around the ring.
• Bake for approximately 10 to 12 minutes, or until the edges begin to pull away from the pan.
• Let the doughnuts cool in the pan for about 5 minutes then remove them from the pan and let them cool completely on a rack.
• FOR THE GLAZE
• In a small bowl, whisk the powdered sugar and maple syrup. Add 1 tsp of water at a time and whisk until it turns into a sticky and smooth glaze.
• Dip the tops of the completely cool doughnuts into the glaze, sprinkle with the coconut bacon chips, and place them on a parchment lined baking sheet to set.
• CLICK HERE FOR THE COCONUT BACON RECIPE

MAPLE DONUTS WITH COCONUT BACON SPRINKLES

Steps:

• Preheat the oven to 325°F. Grease a mini doughnut pan and set it aside.
• In a large bowl, combine the flour, cornstarch, xanthan gum (if using), baking powder, baking soda, ground cinnamon, salt, cream of tartar, maple sugar, and brown sugar. Whisk to combine. Add the butter, eggs,maple syrup, and extract then beat with a whisk to combine well. The batter will be thin.
• Transfer the batter to a piping bag fitted with a small plain tip or a squeeze bottle. If using a piping bag, be careful not to let the batter come out of the tip where you don't want it to. Squeeze the batter into the prepared doughnut wells until they are each about 2/3 of the way full. Shake the pan back and forth, tapping it lightly on the counter until the batter is in an even layer in each well.
• Place the pan in the center of the preheated oven and bake until the tops of the doughnuts spring back when pressed (about 10-12 minutes). The underside will be browned, but the tops will still be pale. Remove the pan from the oven and allow the doughnuts to cool for about 3 minutes, or until they are no longer too hot to touch. The transfer to a wire rack and repeat the baking process with the remaining batter. Allow the donuts to cool completely.
• Combine the powdered sugar and 3 tablespoons of water in a large mixing bowl. Beat with a whisk until no lumps remain. If the mixture is too thick add more water a tablespoon at a time until the desired consistency for dipping donuts in achieved. Dip the presentation side of the donut in the icing and press down to coat completely. Pull it straight up from the icing allowing the excess to drip back into the bowl then transfer back to the wire rack. Complete this dipping process with all of the remaining donuts.
• Once the donuts are iced sprinkle coconut bacon on top of each donut.
• Serve immediately, or at least within a day or two stored uncovered at room temperature..

MAPLE GLAZED BACON LONG JOHN

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.

MAPLE-BACON DOUGHNUT BITES

Steps:

• In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened., Heat oil to 350° in an electric skillet or deep fryer. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry 3-4 minutes or until golden brown, turning often. Drain on paper towels., In a small bowl, mix confectioners' sugar, maple syrup, milk and vanilla until smooth. Dip warm doughnuts into glaze; sprinkle tops with bacon.

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.