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.

Between the chocolate in the donut batter and the white chocolate shavings on top, this White Chocolate–Red Velvet Mini Donut truly is the epitome of

Chocolate2. In this recipe, tangy red velvet is combined with creamy cream cheese in this fun spin on the classic red cake.

INGREDIENTS

• 1 cup all purpose flour
• 1 tablespoon cocoa powder
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup granulated sugar
• 1 large egg
• 1⁄2 cup buttermilk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon white distilled vinegar
• 1⁄2 teaspoon red food coloring

FOR FROSTING

• 2 ounces cream cheese, softened 1 cup powdered sugar
• 1 tablespoon whole milk

FOR TOPPING

• 2 ounces white chocolate, shaved

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, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together the sugar and egg. Then add buttermilk, oil, vanilla extract, and vinegar, mixing until thoroughly combined.
4. Gently stir in the flour mixture, stirring until there are no lumps. Slowly add 1⁄2 teaspoon red food coloring, adding a few more drops if needed.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until donuts are slightly browned and spring back when touched.
6. Remove from oven, transfer to a cooling rack, and let cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. Bake according to manufacturer’s instructions or until the donuts are slightly browned and spring back when touched. Transfer donuts to a cooling rack and let cool completely.
8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a stand mixer, blend together cream cheese and powdered sugar. Slowly add milk, whisking constantly, until you get a smooth frosting.
9. Dip the top of each donut into the frosting and transfer to a wire rack. Immediately sprinkle the top of each donut with white chocolate shavings. Let frosting set for 5 minutes and then serve.
10. Donuts can be stored in an airtight container in the refrigerator for up to 2 days but are best when eaten fresh.

These Chocolate Glazed Fried Mini Donuts are the answer to any problem. Bad day? They are here to comfort you. Hungry? You know they can fix that. Lost your keys again? Well, maybe they can’t help with that, but they are the sugary answer to just about anything else!

INGREDIENTS

• 2 tablespoons water, warmed
• 25 ounce envelope fast rise yeast
• 3⁄4 cup whole milk, warmed
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon salt
• 1 large egg
• 3 tablespoons shortening or lard
• 21⁄2 cups all purpose flour
• Vegetable oil or peanut oil, for frying

FOR FROSTING

• 4 tablespoons butter
• 2 tablespoons whole milk
• 1 tablespoon light corn syrup
• 2 ounces bittersweet chocolate, roughly chopped
• 1 cup powdered sugar, sifted

How to make

1. In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), whisk together warm water and yeast and let stand for 5 minutes.
2. Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 11⁄2 cups of flour, 1⁄2 cup at a time.
3. Once you have added all the flour, knead on medium for 2–3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high, and continue to knead dough for 3–4 minutes, until dough is smooth.
4. Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200°F and then turned off) for about one hour. Dough is ready when it has doubled in size.
5. Transfer raised dough to a lightly floured surface, and carefully rollout until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
6. Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a slightly damp tea towel.
7. Place in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
8. Heat oil in a large, deep skillet or a deep fryer set to 350°F.
9. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1–2 minutes or until golden brown; flip each donut and fry the other side.
10. Remove and drain on a plate lined with newspaper or paper towels. Continue this process until each donut has been fried.
11. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter.
12. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.
13. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack.
14. Let frosting set for 10 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

A traditional buttermilk donut is slightly scented with nutmeg and cinnamon, but adding chocolate to these little pieces of heaven really makes them stand out! If you are feeling frisky, try using the maple icing (see the Maple Glazed Mini Donut recipe in Chapter 1) for a funky twist.

INGREDIENTS

• 1 cup all purpose flour, sifted
• 1⁄3 cup cocoa powder, sifted 
• 2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄2 cup sour cream
• 1⁄4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 4 tablespoons butter
• 2 tablespoons whole milk
• 1 tablespoon light corn syrup
• 2 ounces bittersweet chocolate, roughly chopped
• 1 cup powdered sugar, sifted

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, cinnamon, nutmeg, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then add sour cream, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, alternating with the buttermilk, stirring until there are no large 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.
5. Transfer donuts to a cooling rack and let cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
6. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. 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 saucepan over medium heat, melt butter.
8. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.
9. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and then transfer to a wire rack.
10. Let icing set for 10 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

The Chocolate Glazed Mini Donut is a sign that everything is right in this world. With its perfect mix of a vanilla donut and rich chocolate icing, this donut showcases the perfection of light and dark. It’s not too rich, not too boring, but just right!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 3⁄4 cup whole milk
• 3 tablespoons vegetable oil
• 2 teaspoons vanilla extract

FOR ICING

• 4 tablespoons butter
• 2 tablespoons whole milk
• 1 tablespoon light corn syrup
• 2 ounces bittersweet chocolate, roughly chopped
• 1 cup powdered sugar, sifted

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, baking powder, 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.
5. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
6. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. 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 saucepan over medium heat, melt butter. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.
8. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack.
9. Let icing set for 10 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

Like a fine wine, these mini donuts only get better with age. Surprisingly, these donuts are tasty the first day, but delicious the second day. If you are looking for a make ahead donut, this is the one for you!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted
• 1⁄2 cup cocoa powder
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt 1 large egg
• 3⁄4 cup granulated sugar
• 3 tablespoons vegetable oil
• 1⁄4 cup sour cream
• 1 teaspoon vanilla extract
• 1⁄2 cup whole milk

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

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, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then, add oil, sour cream, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, alternating with the milk, 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 cool completely.
5. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. 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 5 minutes.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar and whisk until smooth.
8. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.

When you add chocolate to a sour cream donut, you pretty much guarantee that your taste buds will be treated to a moist, sweet, chocolate treat. With a sprinkle of cinnamon, you are also deepening the chocolate flavor and giving the donut a spicy surprise!

INGREDIENTS

• 12⁄3 cups all purpose flour, sifted
• 1⁄3 cup cocoa powder, sifted
• 2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄4 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

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, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then, add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
4. Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc baggie with a hole cut in the tip.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4
6. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. 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 and vanilla extract. Add powdered sugar, whisking until smooth.
8. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

These donut holes are glazed and sprinkled to make the perfect guilty treat. They taste more like cake than donuts, but have that wonderful donut glaze.

Roll the donuts in sprinkles after dipping in glaze to make these donut holes a bit more colorful.

Yields: Makes 3 dozen donut holes.

Ingredients

• 2 ½ cups of all-purpose flour
• 1 cup of unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda ¼ teaspoon of salt
• 1 cup of granulated sugar
• ¾ cup of buttermilk
• 2 large eggs
• ¼ cups of unsalted butter
• 2 teaspoons of vanilla extract
• Vegetable oil for frying

For the Glaze

• 2 ½ cups of powdered sugar
• 4 to 5 tablespoons of milk
• ¼ teaspoon of vanilla extract

Method of Preparation

• Sift the flour, baking powder and soda, cocoa powder, and salt into a large bowl.
• Whisk the eggs, buttermilk, sugar, butter, and vanilla together in a smaller bowl.
• Add the wet ingredients to the flour mixture and stir with a large spoon.
• Line a baking sheet with parchment or wax paper. Roll the dough into balls that are slightly smaller than golf ball size.
• Add the vegetable oil to a large pot and heat it over medium heat.
• When it reaches 350º F, fry the donut holes in batches for 2 or 3 minutes each.
• Remove with a slotted spoon and set them on paper towels to drain.
• Combine the glaze ingredients in a mixing bowl. Add more powdered sugar if the glaze is too running. Add more water if the glaze is too thick.
• Dip the donuts in the glaze and set them on a wire rack to drain off the excess glaze.
• Allow the donuts to set for 10 to 15 minutes to allow the glaze to set.

This little recipe is great for you just want a few donuts as a dessert or sugary breakfast. They are fried and covered in chocolate, so they make a great dessert!

Yields: Makes 6 Donuts.

Ingredients

• ½ cup of oat flour
• ½ cup of sweet rice flour
• 2 tablespoons of coconut flour
• ¼ cup of creamy peanut butter, melted
• 1/3 cup of pure can sugar
• 2 large eggs
• 2 tablespoons of unsweetened applesauce
• ½ cup of unsweetened almond milk
• 2 teaspoons of vanilla extract
• ½ teaspoon of salt
• 1 teaspoon of baking powder
• 1/8 teaspoon of cinnamon
• 1/3 cup of peanut butter chips (optional)

For the Glaze

• 2 cup of dark chocolate chips
• 2 tablespoons of creamy peanut butter

Method of Preparation

• Preheat the oven to 350º F. Lightly grease your donut pan.
• Mix the flours, sugar, salt, and baking powder in a medium-sized mixing bowl.
• Whisk the eggs, milk, vanilla, and applesauce in a small bowl.
• Add the melted peanut butter. Add the wet mixture to the dry mixture. Stir only until combined. The mixture will be lumpy.
• Stir in the peanut butter chips.
• Transfer the batter to the plan, filling just under completely full.
• Bake for 16 to 20 minutes. Test with a toothpick; the toothpick should be slightly moist.
• Let the donuts cool in the plan for 2 or 3 minutes then remove to a cooling rack.
• Mix the glaze ingredients together by heating them in a microwave for 20 seconds, then stirring. Repeat until combined.
• Let it cool and thicken. Then, dip the donuts in the glaze.
• Place them on a cooling rack or in the refrigerator to allow the glaze to set.
• Serve at room temperature.

This recipe is easy and delicious. It includes a rich chocolate glaze that your guests will love.

Yields: Makes 12 donuts.

Ingredients

• 1 loaf of thawed but still frozen
• bread dough
• Vegetable oil

Chocolate Glaze

• 8 tablespoons of butter, melted (1 stick)
• 2 tablespoons of cocoa
• 3 tablespoons of milk
• ½ teaspoon of vanilla
• 3-4 cups of powdered sugar

Method of Preparation

• Thaw the frozen dough overnight in the refrigerator.
• Cut the loaf into 12 sections.
• Using your fingers, poke a hole in the middle of each section. Use two hands to stretch the hole and wind slightly.
• Place the donuts on a lightly greased baking sheet.
• Spray plastic wrap with non-stick cooking spray. Cover the donuts and set them in a warm spot to rise for 30 minutes.
• Fry the donuts in the vegetable oil for just 30 seconds on each side. Remove the donuts and put them on tray lined with paper towels.
• To make the glaze, add cocoa to the melted butter and stir.
• Add the milk, vanilla, and powdered sugar. Add more powdered sugar if you want to thicken the glaze. Stir well.
• Cover the donuts in glaze while they are still warm.