Maple Bacon Donuts

I’m going to confess something I’ve failed to mention: I’m obsessed with donuts. I’ts true. So much to the point that, when my boyfriend went away for a business trip all the way on the other side of the US, the only thing I asked him to bring me back was some donuts.

I wish I was kidding.

So it was only a matter of time until they made their way onto this blog! And, actually, they’re not that hard to make as long as a) you’ve given the dough enough time to rise, and b) the oil is hot enough. If the dough doesn’t reach the right temp, you’ll end up with soggy donuts instead of nice fluffy ones.

Otherwise, enjoy these fresh–they’re great with a cup of coffee.

What You NeedBlog Ingredients.jpg

Dough

  • 1 teaspoon dry yeast
  • 2 tablespoons warm water
  • ¾ cup warm milk
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon maple syrup
  • 3 teaspoons salted butter, softened
  • 2 ¼ cups flour, plus extra as needed

Glaze & Topping

  • 10 slices of maple bacon
  • 4 cups powdered sugar
  • 2 tablespoons salted butter, softened
  • 1 ½ cup maple syrup, plus 1-2 tablespoons

Other

  • Oil for frying

How You Do It
Dough

  1. Microwave milk for 30 seconds.
  2. Pour water into stand mixer or large bowl. Sprinkle yeast over top, avoiding creating tall piles of yeast. Tip: If you’re using a stand mixer, put on the lid and fill with hot water to help keep the bowl warm (good for the yeast), otherwise, drape a warm towel over. Let set for at least 10 minutes undisturbed, until yeast swells and turns foamy.Blog Yeast 1Blog Yeast 2
  3. When yeast and milk are ready, add milk and sugar and stir with a fork.Blog Sugar Milk
  4. Using a dough hook, mix in 1 ½ cup of flour.Blog Flour
  5. Add in the egg, butter, and maple. Do not over mix at this point! If there are still some lumps, that’s okay.Blog Wet Ingredients
  6. Going a ¼ a cup at a time, at in the remaining flour. Blog Flour 2
  7. When dough begin lifting from the side but is still slightly sticky, remove from bowl, oil bowl, place dough back inside, and flip. This will allow the entire ball of dough to be lightly coated in oil. Cover, fill lid as in step 2, and let set for at least an hour, until dough is doubled in size.

Glaze & Topping

  1. Begin to heat oil for frying.
  2. While dough rises, cook bacon according to directions (do not cook until crispy). When done, drain off grease, let cool, and chop into pieces of desired size.
  3. Return bacon to pan, drizzle over 1-2 tablespoons, and cook on medium-low until bacon is slightly crispy. Remove from pan and set aside. Pieces will be sticky due to the syrup.Blog Bacon
  4. To make glaze, combine all ingredients. If too thick (or you simply want it sweeter!), feel free to add more maple syrup.Blog Maple GlazeBlog Glaze Completed

Putting it together

  1. When dough has doubled in size, carefully remove from bowl and place on a lightly floured surface. Roll out into ½-inch thickness, being cautious to handle the dough as carefully/ little as possible.
  2. Flour your cutouts. Donut cutouts would be ideal, but I just used two circular cookie cutouts in different sizes.Blog Cookie Cutters
  3. Cut out donuts.Blog Cut outs (2)
  4. When the oil reaches 365F, drop in 3 donuts at a time. Fry for 2 minutes per side. Because you’re going to be adding and taking things out of the oil, the temp will change throughout each round, meaning fry time will vary. As long as they’re a golden brown, you should be good to go. When done, place on cooling rack to let drain.Blog Frying 2
  5. To apply the glaze, either dunk the donuts into the glaze itself, or put glaze into a piping bag and pipe on.Blog Glaze Donut 1 (2)Blog Glaze Donut 2
  6. Put on the bacon, adding more than you think you’ll need. Because there’s maple in every component of this donut (dough, glaze, bacon), it can slightly drown out the saltiness of the bacon, so use more than you think you’ll need!Blog Add Bacon
  7. When you’re done, step back, admire your work… and devour them all!Blog Complete 3

Look at these beauties.Blog Complete 1

I set a high bar for myself, but even I’m impressed.Blog Complete 4

They’re almost too gorgeous to eat. Note: almost.Blog Complete 2

That’s all for now. Give these a try and let me know how it goes. I promise they only look intimidating. Until next time,

♥Danielle

Mix it Up: Keep the leftover dough and make donut holes–you can even sprinkle over some cinnamon sugar if you want to omit the glaze!

S’mores Cupcakes

Picture it: it’s a warm summer night, you’re gathered around the campfire, you have nowhere to be the next morning, and you’ve spend a full day relaxing. The only thing that can make it better? S’mores, of course!

But how do you create s’mores without the campfire? And how do you make it a cupcake? Actually, its really easy! This recipe comes together with minimal effort, you can decorate it however you want, and there’s marshmallow fluff in the frosting to really amp up the flavor and texture. You know how a roasted marshmallow is gooey? Same concept here.

A quick note: this post is NOT sponsored by Hershey’s. I know their product is featured heavily in some of the photos, and while you’re more than welcome to use any chocolate you want, when I think of s’mores, I automatically think of Hershey’s. Yes, their branding is that strong.

What You Need

20180715_084101.jpgGraham Cracker Crust

  • 8 graham crackers (approximately 1 ¼ cup)
  • 4 tablespoons of butter, melted
  • 1 tablespoon sugar

Blog Cake Batter IngredientsCupcake Batter

  • 2 cups sugar
  • 2 eggs
  • 1 cup milk
  • ½ cup canola oil
  • 2 teaspoons vanilla
  • 1 ¾ cup flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 cup cocoa
  • 1 cup water
  • 1 tablespoon coffee

Marshmallow Frosting

  • 2 ½ cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup marshmallow fluff
  • 2 tablespoons milk

Decorations

  • Graham crackers crumbs
  • Chocolate bars

 

How You Do It
Graham Cracker Crust

  1. Preheat oven to 350 F and place liners in cupcake pan.
  2. Using a rolling pin, crush the graham crackers into fine crumbs.
  3. Add in the sugar and butter until fully mixed. Mixture should be slightly crumbly.20180715_085538.jpg
  4. Spoon about 1 tablespoon of mixture into each liner, pressing down lightly.20180715_085828
  5. Bake for no more than five minutes. Because the crusts are prone to burning, check halfway through.
  6. When done, remove from oven and let cool. Keep oven at 350 F.

Cupcake Batter

  1. Mix together sugar and butter until combined.Blog Sugar Eggs
  2. Add in milk, oil, and vanilla. Mixture will become slightly foamy and might not fully combine. To avoid splatters, mix on low (speed 2 on stand mixer).Blog Wet Ingredients
  3. Add in flour, baking soda, and baking powder.Blog Flour
  4. When combined, add cocoa. The consistency should be that of brownie batter.Blog Cocoa
  5. Finally, stir in water and coffee.
  6. Pour batter into cupcake pan. Because the batter is fairly thin, it would rise too much during baking, so you can just about fill up the liners.
  7. Bake for 15 minutes or until a toothpick comes out clean. When done, place on cooling rack until ready to frost

Frosting & Decorations

  1. Combine all ingredients. Mixture should be sticky and not overly firm. Soft peaks should form.Blog Finished Frosting
  2. Place in decorating bag and begin to pipe the cupcakes. Because frosting isn’t firm, it will level out slightly.Blog Piping
  3. After the frosting flattens out, crush graham crackers and sprinkle over cupcakes.Blog Decorate 1
  4. Lightly press pieces of chocolate into the middle of the top of the cupcake.20180715_105607.jpg

That’s it! A delicious cupcake with a no-stress decoration. These are amazing both warm and cold, but should we take a second to just admire them?

Blog Finished 2

And that graham cracker crust? Gorgeous!20180715_112851.jpg

I know I should share these, but I absolutely don’t want to.

Blog Finished 3

What do you think? Are you a huge fan of s’mores? What’s your favorite summer dessert? Let me know below. Until next time,

Danielle

Mix It Up: Don’t want to use chunks of chocolate to decorate? Try chocolate syrup instead! You can even use bigger pieces of graham crackers–it’s entirely up to you!