Baked Maple Bacon Doughnuts Recipe- Learn Like a Pro

Baked Maple Bacon Doughnuts Recipe- Learn Like a Pro:-These maple bacon doughnuts, which are made at home using a yeasted dough that is extremely soft and straightforward, are just like the version that you would find in a bakery: they are unabashedly rich and perfectly satisfying!

Baked Maple Bacon Doughnuts Recipe- Learn Like a Pro

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The icing made with sweet maple is creamy, but it hardens very quickly, and the bacon has a wonderful salty flavour. Allow me to guide you through the process of making homemade doughnuts by providing you with success tips, step-by-step photos, and a helpful video tutorial. Homemade doughnuts are really much simpler than you might think.

• 1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
• 1 Tablespoon active dry yeast*
• 1/3 cup (65g) granulated sugar
• 2 large eggs
• 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 cups (500g) all-purpose flour (spooned & leveled), plus more as needed
• 1 – 2 quarts vegetable oil*

Topping

• 3 Tablespoons (43g) unsalted butter
• 1/2 cup (120ml) pure maple syrup
• 1 and 3/4 cups (195g) sifted confectioners’ sugar*
• 1/8 teaspoon salt
• 1/4 teaspoon maple extract (optional)
• 12 slices cooked bacon, cut in half

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• Get the dough ready: Warm the milk and add the sugar and yeast. Mix them together in the bowl of a stand mixer with a dough hook or paddle attachment.
• Put the lid on top and wait 5 minutes. It should have a little foam on top after 5 minutes. If not, get new yeast and start over.

• Put in the salt, vanilla, nutmeg, eggs, butter, and 2 cups (245g) flour. For one minute, beat slowly. If you need to, use a rubber spatula to clean the sides of the bowl.
• On medium speed, add the rest of the flour and beat until the dough comes together and pulls away from the bowl’s sides. This should take about 2 minutes.
• Once every other tablespoon, add more flour until the dough comes away from the bowl’s sides. But don’t put in too much flour. You want the dough to be a little sticky.
• But you don’t need a mixer to mix this dough. You can use a big wooden spoon or a rubber spatula instead. It’s going to take some arm strength!*

• Knead the dough: Either leave the dough in the mixer and beat it for two more minutes, or knead it by hand for two minutes on a dry surface.

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• Pour a little oil or nonstick spray into a large bowl and set it aside to rise. Turn the dough around in the bowl to cover all sides with oil.
• Put foil, plastic wrap, or a clean kitchen towel over the bowl to keep it from getting dirty. Let the dough rise somewhere warm for about two hours, or until it doubles in size.

• How to Shape Donuts: Punch the dough down to get rid of the air when it’s ready. Get the dough out of the bowl and place it on a lightly floured surface.
• If you need to, punch down again to get rid of any more bubbles of air. Spread the dough out with a rolling pin until it is 1/2 inch thick.
• Cut into 12 doughnuts with a 3- to 3-1/2-inch doughnut cutter. If you don’t get 12 pieces, roll up the extras again and cut more.
• *1 large and 1 small circle cookie cutter will work if you don’t have a doughnut cutter. Big should be about 3 and a half inches.

• Paper or silicone baking mats should be used to line one or two baking sheets. Each one should have doughnuts and doughnut holes on it.
• If you don’t want to make doughnut holes, feel free to throw them away. Open the lid a little and let it rest while you heat the oil.
• As they rest, they will rise a little. On top of another baking sheet, put a cooling rack.

• Put oil in a big, heavy pot that is set over medium-low heat. Warm the oil up to 375°F (191°C). Do this two or three at a time, and cook for one minute on each side.
• Carefully take them off with a metal spoon or spatula with a slot in it. Don’t touch the oil without kitchen gloves on.
• Put the fried doughnuts on the cooling rack that has been set up. Do it again with the rest of the doughnuts, and then turn off the heat.

• To make the frosting: While the butter and maple syrup melt in a small saucepan over low heat, whisk them together every so often.
• Take it off the heat once the butter is melted and add the sifted sugar, salt, and maple extract. Add icing to each warm doughnut and dip them in it.
• If you want to keep the icing warm while you dip the doughnuts, you can put it back over low heat.
• As the extra icing drips down, put the dipped doughnuts back on the cooling rack.
• Put a few slices of bacon on top of each. If you want to add bacon, you can also crumble or chop it up.
• The glaze will set and get hard after about 30 minutes.

• The day you eat the doughnuts is best. You can keep it at room temperature or in the fridge for an extra one to two days in an airtight container.

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