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.

The use of real maple syrup in the frosting of these Maple Glazed Mini Donuts increases the wonderful depth of flavor. With a delicate vanilla donut as its base, this smooth maple frosting finally gets to be the star!

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 FROSTING

• 1⁄2 teaspoon whole milk
• 2 tablespoons pure maple syrup
• 1⁄4 teaspoon maple extract
• 11⁄2 cups powdered sugar
• Fleur de sel, to taste (optional)

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 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, then transfer to a wire rack. Lightly sprinkle the tops with fleur de sel if desired and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.

Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes

Ingredients

• 1 teaspoon vegetable oil, or as needed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon salt
• ⅛ teaspoon ground cloves
• ¼ cup light brown sugar
• ¾ cup pumpkin puree
• ⅓ cup vegetable oil
• ⅓ cup maple syrup
• ¼ cup buttermilk
• 1 large egg
• ½ cup confectioners’ sugar
• 3 tablespoons maple syrup
• ¼ cup finely chopped roasted pumpkin seeds

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
2. Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
3. Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth.
4. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
5. Scoop about 1/4 cup batter into each doughnut well.
6. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
7. Whisk confectioners’ sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
8. Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

Nutrition Facts

• Servings Per Recipe 8
• Calories 275
• % Daily Value *
• Total Fat 11g 14%
• Saturated Fat 2g 9%
• Cholesterol 24mg 8%
• Sodium 210mg 9%
• Total Carbohydrate 42g 15%
• Dietary Fiber 1g 5%
• Total Sugars 26g
• Protein 3g
• Vitamin C 1mg 6%
• Calcium 76mg 6%
• Iron 2mg 9%
• Potassium 155mg 3%

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.

These pumpkin donuts have a maple glaze that gives them a holiday flavor. Top them with chopped pumpkin seeds for extra flavor.

Yields: Makes 8 Servings.

Ingredients

• 1 teaspoon of vegetable oil (or as needed)
• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• ¾ teaspoon of ground cinnamon
• ½ teaspoon of ground ginger
• ¼ teaspoon of ground nutmeg
• ¼ teaspoon of ground allspice
• ¼ teaspoon of salt
• 1/8 teaspoon of ground cloves
• ¼ cup of light brown sugar
• ¾ cup of pumpkin puree
• 1/3 cup of vegetable oil
• 1/3 cup of maple syrup
• ¼ cup of buttermilk
• 1 large egg

For the Glaze

• ½ cup of confectioners’ sugar
• 3 tablespoons of maple syrup
• ¼ cup of finely chopped roasted pumpkin seeds

Method of Preparation

• Sift the baking powder, flour, and spices in a large bowl.
• Stir in the brown sugar until everything is mixed well.
• Whisk together the 1/3 cup of vegetable oil, maple syrup, buttermilk, and egg in a separate bowl. Whisk until smooth.
• Stir the pumpkin mixture into the flour mixture until everything is just combined. Refrigerate the batter for 20 to 40 minutes.
• Preheat the oven to 375º F. Grease a donut pan with the vegetable oil.
• Fill each donut well with about ¼ cup of batter.
• Bake in the preheated oven until you can insert a toothpick into the donut and it comes out clean, about 9 to 13 minutes.
• Cool the donuts completely in the pan. Transfer them to wire rack.
• Whisk the sugar and syrup together for the glaze. Whisk until it is smooth.
• Dip the donuts in the glaze, and return the donuts to the rack to allow the glaze to set.
• Sprinkle the pumpkin seeds over the glaze.