This is the donut of your dreams — I kid you not. A light, baked donut (no frying = no mess!), topped with a thin layer of glaze and a generous sprinkling of maple-bourbon candied bacon.
This is the donut for those of you who love sweet with your salty, and crispy with your chewy. And if you’ve never had candied bacon before — get ready for your new favorite thing. Once you try it, you will want to use it on and in EVERYTHING.
I have made many variations of candied bacon and this one is tops. The maple syrup adds a sweetness that is sheer heaven when paired with the salty, smoky flavors. And the bourbon mellows it all out, preventing the maple syrup from overwhelming everything with too much sweetness.
Here are additional ways to use this melt-in-your-mouth bacon:
- Finely chop and stir into your favorite chocolate chip cookie batter.
- Leave whole, place in tall glasses, and serve with drinks.
- Use atop deviled eggs.
- Sprinkle on ice cream. And salad. And pancakes.
Maple-Bourbon Bacon Donuts
- 1 egg, lightly beaten
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Maple-Bourbon Bacon Ingredients
- 1/4 cup dark brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons bourbon
- 1/2 pound bacon, cut in half crosswise
- 1 cup confectioners’ sugar
- 1-2 tablespoons milk
- Start by making the donuts. Preheat oven to 350 F. Spray donut pans with non-stick cooking spray.
- Place the beaten egg, sour cream, vanilla, oil, and sugar in your mixer; beat until well blended. Add the flour, baking powder, and salt and beat until well incorporated.
- Transfer the batter to a zip-top or pastry bag and snip an opening in the corner. Fill the donut pans halfway and bake for 10-12 minutes. You’re looking for golden brown edges and tops that are springy to the touch. Remove from pan (use a small knife to assist if needed) and invert donuts onto a wire rack to cool completely.
- Next make the bacon. Raise oven temperature to 375 F. Then spray a wire rack with non-stick cooking spray and place over a baking sheet lined with parchment paper or tinfoil.
- Whisk the brown sugar, maple syrup, and bourbon in a small bowl. Working with one piece at a time, dip the bacon in the mixture, allowing the excess to drip off. Place on the wire rack and repeat with remaining bacon, making sure there’s no overlap.
- Bake bacon for 20 minutes, flip, and bake for another 20 minutes. Watch closely toward the end as the bacon burns easily. When deep golden brown and crisp, remove them from oven and let cool completely. Chop into small pieces.
- To make the glaze, whisk the sugar and milk until smooth. The glaze should be thick but pourable. Add more milk or sugar as needed until you get the right consistency.
- Working with one donut at a time, dip the top into the glaze and return to the wire rack (from your bacon). Repeat with remaining donuts. Sprinkle with chopped bacon and let set, about 30 minutes.