Bacon Donuts with Maple Cinnamon Cream are breakfast heaven! Bacon, maple, and cinnamon are the best of friends and these donuts take it to a whole new level!
Bacon is one of my all time favorite breakfast foods. I love dipping my bacon in syrup when I get French toast or pancakes. The salty sweet combination is a-mazing! When donuts were on the menu for 12 Bloggers this month it was game on. I had to make my breakfast pastry fantasy a reality, and I kind of did. These donuts are crispy on the outside, and soft on the inside with a delicious maple cinnamon flavor just waiting to be discovered. Excuse me while I grab another one!
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I hope you are all ready for some more 12 bloggers goodness this year, cause the party is just getting started! Each month on the 12th, all 12 bloggers will share a themed recipe with 12 ingredients or less. We have a bad ass team this year, and you do not want to miss this kids! At the bottom of this post you’ll find all the delectable donut recipes being shared today. And stay tuned, because March is casseroles!!
- Chocolate Dipped Cream Filled Doughnuts From Big Bears Wife
- Dark chocolate cookie butter donuts from Betsy Life
- Mini Pineapple Upside Down Cake Doughnuts from Home Cooking Memories
- Pina Colada Donut from Cooking on the Front Burner
- Vanilla Cake Donuts with Strawberry Glaze from Love Bakes Good Cakes
- Easy Funfetti Donuts from A Million Moments
- Baked Cake Donuts from A Night Owl Blog
- Mini Chocolate Cake Donuts with Zebra Glaze from Pink Cake Plate
- Princess Cake Donuts from I Love My Disorganized Life
- Paleo Coconut Donuts with Chocolate Glaze from See Vanessa Craft
- Chocolate Donuts with Cherry Glaze from Around My Family Table
- 3 strips bacon, cooked crispy and diced
- 1 cup 2% milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 1/2 teaspoons active dry yeast, (or 1/4 ounce package)
- 2 tablespoons warm water, 105 to 110 degrees F
- 2 1/2 cups all-purpose flour, plus additional for dusting
- 1 cup all-purpose flour, for flouring counter
- 2 tablespoons vegetable oil, plus more for frying
- 2 large eggs, lightly beaten
- Bring milk to simmer in a small saucepan over medium heat. Add salt and sugar, and stir until dissolved. Remove from heat, and allow to cool while yeast blooms.
- In a small bowl, add yeast and water and stir to combine. Let sit for 5 minutes.
- In a large bowl, combine 2 1/2 cups flour 2 tablespoons oil, eggs, bacon, yeast mixture, and milk mixture with a wooden spoon to form a soft dough.
- Flour your counter (or silicone rolling mat) with the remaining 1 cup flour. Transfer dough to the floured surface, and knead in all flour until dough springs back when pressed, about 5 to 6 minutes.
- Place dough in a large bowl coated with non-stick cooking spray. Sprinkle flour on top of the dough, and cover the bowl with a tea towel. Let sit in a warm place for 1 1/2 hours, or until the dough has doubled in size.
- Removed dough from the bowl onto a lightly floured surface. Roll dough out until 1/2-inch thick. Using a 2-inch round cookie cutter, cut out dough and press to flatten to a 2 1/2-inch circle. Repeat with remaining dough. (Once all the circles were cut, I used a knife to cut the remaining dough into small fritter sized pieces instead of re-rolling.)
- Heat 2-inches of oil in a large cast-iron pot (or deep fryer) over medium-high heat. Once the oil is hot, place 4 to 5 dough circles in the oil. Cook until golden brown, about 1 minute, and then flip to cook the other side until browned. Remove donuts to a wire rack placed over a paper towel lined baking sheet, to let the excess oil drain. Repeat with remaining dough.
- Let donuts cool completely before filling.
- In a large bowl, whisk together heavy cream, syrup, sugar, and cinnamon until they form medium peaks. Transfer whipped cream to a pastry bag fitted with a large piping tip.
- Insert piping tip into the side of each donut and squeeze bag until cream pushed the piping tip out of the donut = donut is filled. Repeat until all donuts are filled.
- Sprinkle the top of each donut generously with powdered sugar. Serve immediately.