Although not a traditional combination, chocolate and bacon desserts have been taking over the culinary world. And why not?

The salty, smoky bacon and the rich chocolate donut are a match made in heaven. But when you add in the sweet maple frosting, you have a donut that is seriously out of this world!

INGREDIENTS

• 1 cup all purpose flour, sifted
• 1⁄4 cup cocoa powder, sifted 
• 2 teaspoons baking powder
• 1 teaspoon instant espresso granules
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 3⁄4 cup whole milk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract

FOR FROSTING

• 1⁄2 teaspoon whole milk
• 2 tablespoons pure maple syrup
• 1⁄4 teaspoon maple extract
• 11⁄2 cups powdered sugar
• 8 strips center cut bacon, cooked and crumbled

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, instant espresso granules, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.
4. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and let cool completely.
5. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4  Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
6. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk, pure maple syrup, and maple extract. Add powdered sugar, whisking until smooth.
8. Dip the top of each donut into the frosting, transfer to a wire rack, and sprinkle with crumbled bacon. Let set for 5 minutes and then serve.
9. Donuts are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pate a choux, also known as that stuff you make cream puffs with.

I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar.

• Prep Time: 25 minutes
• Cook Time: 7 minutes
• Additional Time: 1 hrs
• Total Time: 1 hrs 32 minutes

Ingredients

• 1 cup cold water
• 2 tablespoons cold water
• ½ cup butter
• 2 tablespoons white sugar
• ¼ teaspoon salt
• ⅛ teaspoon freshly grated nutmeg
• 1 cup all-purpose flour
• ½ teaspoon vanilla extract
• 4 large eggs
• 12 strips bacon, sliced crosswise into 1/2-inch pieces
• vegetable oil for deep frying
• ¼ cup maple syrup, for serving
• ¼ teaspoon salt

Directions

1. Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour.
2. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl.
3. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes.
4. Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes.
5. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough.
6. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour.
7. Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes.
8. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts.
9. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
10. Remove dough from refrigerator and stir in bacon pieces.
11. Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally.
12. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly.
13. Serve hot, drizzled with maple syrup and topped with bacon pieces.

Nutrition Facts

• Servings Per Recipe 6
• Calories 542
• % Daily Value *
• Total Fat 41g 53%
• Saturated Fat 15g 76%
• Cholesterol 185mg 62%
• Sodium 784mg 34%
• Total Carbohydrate 30g 11%
• Dietary Fiber 1g 2%
• Total Sugars 12g
• Protein 13g
• Calcium 38mg 3%
• Iron 2mg 11%
• Potassium 205mg 4%

This recipe is the ultimate breakfast donut because it does, in fact, include both bacon and maple flavors. And it has REAL bacon!

Yields: Makes About 15 Mini Donuts.

Ingredients

• ¾ cup of milk
• ¼ cup of bacon grease (solid form)
• 2 ¼ teaspoons of active dry yeast (1 packet)
• ¼ cup of warm water
• 1 large egg, beaten
• 2 ½ teaspoons of granulated sugar
• ½ teaspoon of salt
• ½ teaspoon of fresh nutmeg
• 12 ounces of all-purpose flour
• 8 slices of bacon, fried and crumbled

For the Glaze

• 1 cup of powdered sugar
• 2 tablespoons of maple syrup
• 1 tablespoon of bacon fat, melted
• 1 tablespoon of milk
• 1 teaspoon of vanilla extract

Method of Preparation

• Add the milk to a saucepan heated over medium-low heat. It should be just warm enough to melt the bacon fat.
• Place the bacon fat in a small bowl, and pour the warm milk over the top. Stir constantly until melted. Let it cool to room temperature.
• In your electric mixer bowl, add the water and yeast. Let it sit for about 5 minutes, or until foamy.
• Add the milk mixture and turn the mixer on low.
• Add the eggs, nutmeg, salt, sugar, and half of the flour. Mix on low until combined.
• Add the remaining flour, and mix on medium speed until combined.
• Place the dough cook on the electric mixer, and mix on medium speed for 3 or 4 minutes.
• Add flour if the dough is too sticky. Remove the dough from the mixer and place in a well-oiled bowl. Cover it and let it rise in a warm spot for about an hour.
• Place the dough on a well-floured surface and roll until about 3/8- inches thick. You may need to add additional flour.
• Use a small biscuit cutter or lid to cut out circles of dough. Place the donuts on a baking sheet. Cover, and let it rise for an additional 30 minutes.
• Heat a large pot with oil to 365º F. Fry the donuts in batches. Fry for about 1 minute on each side.
• Remove the donuts and let them drain on a wire rack over paper towels.
• Combine all of the glaze ingredients together in a medium-sized mixing bowl. Whisk until a glaze forms.
• Dip the cooled donuts in the glaze and roll them in the bacon pieces.
• Serve immediately.