Best Mini Maple Glazed Doughnuts With Coconut Bacon Recipes

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..

NEELY'S MAPLE GLAZED DONUTS

Steps:

• Preheat oil in a large Dutch oven to 375 degrees F.
• Whisk dry ingredients together in a large bowl.
• Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.
• Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.
• Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
• Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.
• In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

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.