Maple Bacon Doughnuts

by Julie Ruble on May 3, 2011 · 100 comments

My mom trudged through four years of college with four kids to earn her nursing degree (and graduated magna cum laude, she will promptly — and repeatedly — inform you).

Her job as a nurse left her with little time or energy to spend on being an extraordinary entertainer, something she’s always had an innate talent for. One day as a small girl, though, I went to forage in the kitchen and found her frantically frying doughnuts.

There was literally a multi-tiered tower of doughnuts on the kitchen table. There were more doughnuts bouncing around in hot oil on the stove. There were pale, puffy rings on the counter waiting for their turn in the stock pot.

And then there was little Julie in the middle of the madness — and I was all about eating some doughnuts.

Mom immediately shattered my doughnut devouring dreams, though, explaining that her friends from work were on their way to discuss some adultish, worky things, and that the doughnuts were for them. I had thoughts of launching an all-out siege à la Hyperbole and a Half, but managed to control myself.

When the ladies arrived, Mom was somehow curled and coiffed, standing in a clean kitchen, and wearing a cute outfit. The tower of doughnuts beckoned enthusiastically from the table as she invited each of her friends to sit and poured them coffee. I watched in eager anticipation, certain they were about to notice the doughnuts and react with appropriate awe.

But they didn’t.

No worries. My mom would offer them the doughnuts in a moment, and they were probably just waiting on that polite social cue to reveal their utter amazement. Sure enough, she gestured toward one of tiers resplendent with multicolored rings, saying, “Would you like a doughnut?” But the unthinkable happened.

“Oh, no thanks.”

That’s right. Those ladies did not eat a single doughnut. They were dieting, or they weren’t hungry, or some such something.

My mom carried on warm conversation, refilling their coffee like nothing had happened. Like fresh homemade doughnuts just appeared on her kitchen table any old day! Like she hadn’t just spent literally hours making them from scratch!

At 7 or 8 years old, I was not so deft a hostess. I sort of wanted to grab one of those ladies by both shoulders and give her a good shaking, screaming, “SHE MADE YOU HOMEMADE DOUGHNUTS, WOMAN!” I had seen Mom’s hours of hard work, and I was heartbroken for her.

The ladies left before too long, having accomplished their adulty, workish business, and the doughnuts still sat undisturbed on the table. I could tell Mom was sad about it, despite my assurances that I would both eat and enjoy every last one.

Seriously, who turns down a homemade doughnut?! In fact, who turns down ANY version of a yeast doughnut?! (Those cakey things are another story altogether; you’ll have to forgive my obvious bias.)

Indeed, Mike’s mom told me a story years ago about when she was in school. She and her friends would wait for the “Hot Doughnuts Now” sign to come on at the nearby Krispy Kreme, drive over, and eat a dozen doughnuts each. That’s the power of a yeast doughnut. (And youthful metabolism).

Well, in honor of my mother and doughnut lovers everywhere, I made a variety of filled doughnuts last weekend. I’m still tweaking my super secret version — and will share it soon, along with a great little trick for using yeast dough scraps — but this flavor combination I found on Cherry Tea Cakes had me immediately intrigued. Maple Bacon Doughnuts!

They don’t just sound amazing; they are amazing! And even though it may seem like a trendy flavor combination, these are not simply novelty doughnuts — they taste flippin’ awesome. They’re pillows of salty-sweet, doughnut-pancake, breakfast-dessert heaven. I feel like I should be confused, but I’m not. I just want another one.

While we’re talking doughnuts, we might as well jump in the fray: Are you a cake doughnut or yeast doughnut person?

Maple Bacon Doughnuts



Recipe by: Adapted from Cherry Tea Cakes
Yield: about 12 3-inch doughnuts

Doughnut Ingredients:
1 0.25-ounce package yeast
2 tablespoons hot water, roughly 110 degrees in temperature
3/4 cups milk, scalded (heated to a slight simmer-not a boil) and cooled
1/4 cup sugar
1/2 teaspoon kosher salt
1 egg
2 tablespoons and 2 teaspoons shortening
2 1/2 cups all-purpose flour
vegetable oil for frying

Maple Mousse Filling Ingredients:
1/2 cup pure maple syrup
2 large egg yolks
1 1/4 teaspoon unflavored gelatin
3/4 cup whipping cream

Maple Glaze Ingredients:
2 tablespoons plus 2 teaspoons bacon grease/melted butter
1 cups powdered sugar
5-6 tablespoons maple syrup
about 1/2 pound bacon, for topping

Directions: Make the doughnut dough: Dissolve the yeast in warm water in the bowl of your stand mixer, and then let it sit for about 5 minutes. The yeast should foam to show that it’s active. Beat in milk, sugar, salt, eggs, shortening, and 1 cup flour (scraping down bowl when needed). Beat on medium speed for 2 minutes to fully combine. Mix in remaining flour completely. Cover this dough and let it rise in a draft-free place (I warm my oven for a few seconds on 200 degrees just to get the chill out — make sure it’s not hot! — and then put my dough in there to rise) until doubled, about 50-60 minutes.

Make the Maple Mousse: While the dough is rising, bring maple syrup to a boil over medium-high heat. In a separate bowl, whisk together egg yolks. Pour about 1/4 cup of the hot maple syrup into the egg yolks, whisking constantly, to temper them and be sure they won’t cook from the heat. Then whisk the egg yolks into the maple syrup. Whisk constantly until the mixture reaches about 170 degrees F on a candy thermometer. In a separate bowl, measure out 1/4 cup of the whipping cream and sprinkle the gelatin over it to soften. Let it sit for about 5 minutes before mixing a couple of tablespoons of the warm syrup mixture in and stirring to dissolve the gelatin. You can heat for 10 seconds at a time, stirring between each, to ensure the gelatin is dissolved. Whisk this mixture into the syrup mixture, and then whisk it occasionally for the next hour while it cools.

Beat the remaining cream to soft peaks. Stir about a third of it into your now-cool maple syrup mixture to lighten it, and then gently fold the remaining cream into it. Refrigerate for at least an hour while you complete the rest of the components.

Make your doughnuts: Flour a surface well and turn your doughnut dough out onto it, flouring the dough as well. Gently roll the dough out to 1/2-inch thick and cut into solid rounds with a 3-inch cooking cutter. Place each round on a baking sheet and let these rise until doubled, about 30-45 minutes. About 25 minutes into their rise time, start heating your oil in a heavy, deep stock pot to 350 degrees F on a candy/fry thermometer.

Cook bacon topping: Preheat oven to 400 degrees (only once your doughnuts aren’t in there rising!) Cover a baking sheet with aluminum foil and lay your bacon slices out side by side. Bake for 15-20 minutes or until crisp. Remove bacon to a paper towel lined plate, reserving the bacon grease in a small bowl. When cool, crumble bacon up.

Fry your doughnuts: Gently lower 2-3 doughnuts at a time into hot oil with a slotted spoon. Fry about 1 minute on each side or until golden brown. Remove to a paper towel lined plate to drain.

Make the Maple Bacon Glaze: Add enough melted butter to your bacon grease to make it 2 tablespoons and 2 teaspoons worth. Whisk this together with the confectioner’s sugar until combined. Add maple syrup one tablespoon at a time until you reach desired consistency. Set aside.

Assemble doughnuts: Use a chopstick or butter knife to poke into each doughnut and “sweep” gently to create a pocket. Pipe mousse into each doughnut using a piping bag. Then dip them in the glaze and sprinkle cooked bacon on top. Best eaten the same day.

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{ 99 comments… read them below or add one }

Avanika (Yumsilicious Bakes) May 3, 2011 at 2:43 am

I would probably jump up and scream ever now. I can’t imagine people doing such a thing, even though I’m dieting, if somebody offers me homemade anything, I make sure to have atleast one! I’m sure that wouldn’t happen to these doughnuts though, they look amazing!

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Julie @ Willow Bird Baking May 3, 2011 at 2:23 pm

Thanks, Avanika! I know, right? Homemade sweets are the best!

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Vanessa May 3, 2011 at 5:21 am

Maple bacon donuts. Bestill my heart. Need to try these ASAP!!!

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Julie @ Willow Bird Baking May 3, 2011 at 2:24 pm

I hope you do, Vanessa!! I loved them so much. Thanks :)

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Kaitlin May 3, 2011 at 6:38 am

Yum yum yum. I can’t wait to do something maple and bacon flavored!

I feel so bad for your mom :( I’ve been in that position before too (and not just with doughnuts) and as much as I understand, it still really sucks. I get so excited about sharing and then people are just like, “eh… No thanks.” I’m not so much sad that they’re not eating them, just sad that they can’t bring themselves to appreciate them.

Anyway, I am definitely a yeast doughnut kind of girl. Cake doughnuts are lameeeeee.

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Julie @ Willow Bird Baking May 3, 2011 at 2:25 pm

I know, Kaitlin — usually it’s something that’s taken hours and of course others might not realize that. They think you just whipped something up.

I’m a yeast doughnut fan as well. Can’t get enough of them!

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Lauren at Keep It Sweet May 3, 2011 at 6:48 am

These are some incredible looking donuts! Sounds like a perfect tribute to your mom a few days before Mother’s Day!

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Julie @ Willow Bird Baking May 3, 2011 at 2:28 pm

Thanks, Lauren!

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Barbara Bakes May 3, 2011 at 9:03 am

You wouldn’t have to twist my arm to eat homemade donuts. I’m sure their irresistible.

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Julie @ Willow Bird Baking May 3, 2011 at 2:28 pm

Thanks, Barbara!

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Lisa May 3, 2011 at 9:30 am

I am a doughnut person. :D I like them both. It’s hard to get good cake doughnuts around here, though, so yeast wins.

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Julie @ Willow Bird Baking May 3, 2011 at 2:27 pm

I’ve heard there are better cake doughnuts than Dunkin Donuts, but those are the only ones I’ve tried. Maybe I could be converted . . . ;)

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Vivian (AKA Mom) May 3, 2011 at 10:03 am

I do not remember making them, but I remember thinking “more for us” when they leave! I remember eating a ton of them, myself, when they left… (back then I had a super-metabolism, too). Now, I would probably be one to say a polite “no thanks”! I did eat NINE cream filled KK when told I HAD to eat whatever I could get down to gain weight with Alex!

I also have a recipe for a Maple Bacon yeast roll that is SO good! And although is sounds awful, do you remember the pancake batter coated hot dog roll pastries? From the Bill Rice Ranch? I could never believe they were hot dog buns!!! :0 Tasted like fresh, filled pastries!

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Julie @ Willow Bird Baking May 3, 2011 at 2:27 pm

Mom, I don’t remember those, but I WANT ONE.

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Sweet T. May 3, 2011 at 10:17 am

These look soooooo good they almost make me want to get over my fear of home frying.
Almost :/

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Julie @ Willow Bird Baking May 3, 2011 at 2:27 pm

I have that same fear, Sweet T, but trust me — with a sturdy, tall pot and a good candy/fry thermometer, you can do it!!

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Sweet T. May 5, 2011 at 10:06 am

The tallest pot I have is non-stick coated. Would that work or would the oil be too hot?

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Julie @ Willow Bird Baking May 5, 2011 at 10:43 am

That should be fine, Sweet T., since you’ll be maintaining the oil temperature around 350 degrees and Teflon is supposed to be measured safe up to 500, I think.

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Joanne May 3, 2011 at 2:12 pm

I am constantly on a diet and yet I would never EVER turn down homemade donuts. EVER.

Especially not maple bacon ones. Hellz yeah.

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Julie @ Willow Bird Baking May 3, 2011 at 2:26 pm

Amen. :)

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Cara May 3, 2011 at 2:21 pm

My hands down favorite doughnut is maple and I can only fathom that bacon would make it 100% better!

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Julie @ Willow Bird Baking May 3, 2011 at 2:26 pm

You’d love these, Cara!!

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Megan May 3, 2011 at 2:23 pm

Ha ha. I know all about waiting for that Krispy Kreme sign. Not much beats a hit doughnut. Those ladies should be ashamed of themselves! I definitely would have taken one… or 10.

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Julie @ Willow Bird Baking May 3, 2011 at 2:24 pm

I LOVE those hot yeast doughnuts, oh goodness. I can definitely down a dozen of those things.

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karen d May 3, 2011 at 3:25 pm

Is there anything better than a hot yeast doughnut? Only if there’s maple and bacon too!

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Julie @ Willow Bird Baking May 3, 2011 at 3:31 pm

Amen!! :D

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Lucy @ The Sweet Touch May 3, 2011 at 7:39 pm

These look amazing!! Do you have to have a deep fryer to make them or can you just put some oil in a pan? I’m a donut newbie I need all the help I can get!

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Julie @ Willow Bird Baking May 3, 2011 at 9:26 pm

You can definitely just use a pot! Get a tall, heavy stock pot and fill it with oil a few inches deep. Use a candy/fry thermometer to keep the oil at the right temp. :D

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Meggie Wallace May 3, 2011 at 9:06 pm

Those ladies just don’t know what they were missing out on. I personally think it is a little rude to not try something that someone made, even if I am not hungry or on a diet.

I think I am drooling over those chocolate donuts… they look wonderful!

My husbands favorite is a good cake donut. I, however, prefer my donuts yeasty…. with some jelly inside. Oh geez, crazy good!

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Julie @ Willow Bird Baking May 3, 2011 at 9:28 pm

I’m with you! I’m excited to try cake doughnuts other than just Dunkin, though — someone said theirs weren’t great, and they’re the only ones I’ve tried. Hmmm!

Thanks, Meggie!

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Tracey May 3, 2011 at 9:08 pm

I love all doughnuts, yeasted or not – I’m easy to please :) These sound really delicious, I know I’d love them! I would have wanted to shake those ladies too – who turns down doughnuts??

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Julie @ Willow Bird Baking May 3, 2011 at 9:37 pm

I love the equal opportunity doughnut folks! I like them both, too, but yeasties are my fave! Thanks, Tracey :)

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stephanie May 3, 2011 at 10:48 pm

There are no words!! Simply amazing! I love bacon with syrup…and in a donut!! Heaven!!

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Julie @ Willow Bird Baking May 3, 2011 at 11:27 pm

Thanks, Stephanie :D

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Jennifer-The Adventuresome Kitchen May 3, 2011 at 11:23 pm

I was always a cinnamon cake donut myself. I think the other ones were glazed/filled with too much sugar for me….of course it’s moot now since I’m celiac- BUT- I am drooling to try a maple bacon donut! Oh heavens! Maple bacon anything is incredible, but I”m loving the donut. I’m going to have to figure out how to get a second rise out of my yeast dough and see if I can’t come up with something that will work. And your Mom- what an awesome human being!

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Julie @ Willow Bird Baking May 3, 2011 at 11:26 pm

She really is :) Thanks, Jennifer! I hope you can make a gf version work!

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Katie May 4, 2011 at 2:34 am

I am a yeast doughnut girl 100%. We make them in the bakery: they are called Berliners in German. Everyday I have to fill and glaze a few hundred, if not a few thousand of them depending on the time of year! The resistance I have to not shove them all in mouth is ridiculous because they are hot and waaaay too delicious! Yummmm!

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Julie @ Willow Bird Baking May 4, 2011 at 10:24 am

Oh my goodness, how I want to visit your bakery now! :) Sounds like a delicious (and hectic) job!

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Ro May 4, 2011 at 2:38 am

I have never had a yeast doughnut! What’s it like?

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Julie @ Willow Bird Baking May 4, 2011 at 10:25 am

Ro, they are fantastic! They’re very light and pluffy, almost like eating a pillow of fried, glazed dough. They seem hollow because they’re so fluffy. It’s basically heaven :)

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June g. May 4, 2011 at 9:27 am

I shall pay for overnight shipping :D

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Julie @ Willow Bird Baking May 4, 2011 at 10:25 am
Platanos, Mangoes and Me! May 4, 2011 at 10:10 am

ooooh…..you are so bad….

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Julie @ Willow Bird Baking May 4, 2011 at 3:21 pm

Sooo bad, it’s good! ;)

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Jenn (Cookies Cupcakes Cardio) May 4, 2011 at 10:13 am

Hi! Your doughnuts look delicious….would it be rude to eat them all? JK. But seriously, I DO think that it is rude to snub the work that your host has clearly gone to! It’s not as if your mom whipped out to Tim Horten’s and grabbed a box of doughnuts. They were FRESH!! Helloooo! Anyway, yours look delicious and I can’t wait to see your recipe!

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Julie @ Willow Bird Baking May 4, 2011 at 3:21 pm

For real! Hard to believe people’s nerve ;) Thanks, Jenn!

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PJ Mullen May 4, 2011 at 10:50 am

Do you actually have to “eat” a hot Krispy Kreme? They kind of just melt in your mouth :)

I can’t believe those ladies didn’t even eat one of those donuts. I would have. And I need one of those maple bacon donuts right now.

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Julie @ Willow Bird Baking May 4, 2011 at 3:22 pm

I agree re: the melting! It’s no hard task to eat a dozen of them in a go, for sure!

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MrsDragon May 4, 2011 at 3:01 pm

Yeast doughnuts all the way. Those cakey things are awful.

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Julie @ Willow Bird Baking May 4, 2011 at 3:28 pm

I kind of want to try some various cake doughnuts now after someone mentioned Dunkin aren’t the best — they’re the only ones I’ve had! But I still think I’ll be a yeast doughnut gal when all is said and done :)

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Kim May 4, 2011 at 11:22 pm

these look so good, but unless they’re the frsh doughnuts from the farmer’s stand about 15 minutes from my house, I’m a cake doughnut girl all the way. I could live off Tim Horton’s Maple Dipped or their Vanilla Dipped doughnuts, I swear.

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Julie @ Willow Bird Baking May 4, 2011 at 11:24 pm

This is the second person to mention Tim Horton’s! I’ve never tried them — but they’re on my “to do” list now!

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Vivian (AKA Mom) May 4, 2011 at 11:55 pm

I think Tim Horton’s is in Canada, Julie! ROAD TRIP!!! :) What could be better than a road trip AND doughnuts!?

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Julie @ Willow Bird Baking May 4, 2011 at 11:56 pm

We may be the only family in the world willing to drive to another country for doughnuts, Mom.

But I’m in.

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Vivian (AKA Mom) May 5, 2011 at 12:01 am

Dad, Alex, and I actually ate doughnuts all through Vermont (or was it Maine?) once! We ate our way through about 3 states eating from establishments from the book Roadfood. :) Yep, you didn’t get your love of food from the air, ya know!

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Monica H May 5, 2011 at 1:21 am

Who turns down homemade donuts?! Those wacky women. I want to go back in time and eat them for her. ha!

These llok amazing by the way, and they are a perfect tribut to your momma. You’re so sweet.

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Julie @ Willow Bird Baking May 5, 2011 at 10:41 am

Thanks, Monica :) I think YOU are so sweet!

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starre May 5, 2011 at 9:27 am

when I was little my gramps did carpentry for a company that built Krispy Kreme shops; this was back in the 60’s He would bring home boxes of free doughnuts. Thus began my love affair with deep fried wonders. He had a soft spot for cruellers. To this day when I see that kind of doughnut I think of my grampa. My favs are those old fashion buttermilk ones with that perfect slight hint of nutmeg. Having said that though I will eat any kind and can’t even conceive of someone turning down a fresh homemade doughnut. I mean come on were they CRAZY

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Julie @ Willow Bird Baking May 5, 2011 at 10:44 am

I love this story, Starre! How sweet! I live for these kind of familial food memories <3 Thanks for sharing.

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Clinton May 5, 2011 at 10:04 am

I’m a lover of all things donuts. These look incredible!

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Julie @ Willow Bird Baking May 5, 2011 at 10:43 am

Thanks, Clinton!

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DessertForTwo May 5, 2011 at 10:05 am

Such a cute story :) Love that your mom just smiled and went on like nothing happened :)

These look so good!

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Julie @ Willow Bird Baking May 5, 2011 at 10:43 am

She’s quite the gracious hostess! :) Thanks!

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Idealcufflinks May 6, 2011 at 1:43 am

Nice good!!!

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Sweetapolita (Rosie) May 6, 2011 at 8:42 am

Wow, Julie! Those look incredible, and perfectly suited to my Canadian-ness! :) I’ve never made donuts, but have always wanted to. This may be the reason to go for it. Thanks for sharing!

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Julie @ Willow Bird Baking May 6, 2011 at 9:20 am

Thanks, Rosie! :)

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creativkitchen May 6, 2011 at 11:15 pm

Oh wow….can’t pass up Krispy Kreme ever!! I grew up in Winston-Salem, NC from age 10 on….and seriously thought those were the only kind of doughnuts. Imagine my disappointment biting into a dunkin doughnut for the first time. I was stumped as to why they didn’t taste as good. Every summer when I’m back home, I treat my 3 girls to hot Krispy Kremes with ice cold milk. It’s a tradition we ALL love!!!

You’ve got me thinking of trying the homemade yeasted doughnuts here…it’s been ages since I have. My girls would flip :)

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Julie @ Willow Bird Baking May 9, 2011 at 10:16 am

Sounds like a wonderful tradition! I think you should go for it for your girls! :)

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blushingstrawberries May 7, 2011 at 5:21 pm

They would never be invited over to my house again!! These look soo good!

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Julie @ Willow Bird Baking May 9, 2011 at 10:16 am

Why thank ya!

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gingerbreadbagels May 9, 2011 at 10:09 am

Oh my word I need these doughnuts in my life. Maple and bacon is heaven. :) They look AMAZING!!

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Julie @ Willow Bird Baking May 9, 2011 at 10:17 am

Thank you! I agree — maple and bacon were made for each other.

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Maranda May 9, 2011 at 5:39 pm

Oh my! I saw maple bacon doughnuts on a show a couple years ago and have drooled over them ever since. For some reason I still haven’t tried them! **gasp**

And yes, I am a doughnut person. I don’t care if they are cake or yeast doughnuts, just pass them over and I’ll take care of them.

And I would LOVE to eat a dozen “hot now” Krispy Kreme doughnuts thank you! Or you could just send me a box of these maple bacon donuts. Thanks!

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Julie @ Willow Bird Baking May 10, 2011 at 4:59 pm

Thanks, Maranda! You will LOVE them when you try them! They’re fantastic!

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Cathy (cattarina) May 15, 2011 at 8:01 pm

I want to change my answer. I originially said yeast, and while I’m still partial to yeast – especially filled….I want to choose donuts that YOU or your Mom make!!! My heavens Julie, those look so good I think I’m drooling :)

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Julie @ Willow Bird Baking May 16, 2011 at 12:15 am

Aww :D Thanks, Cathy!

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Cathy September 1, 2011 at 9:46 pm

I’m going to attempt these this weekend for a bacon-lover friend’s birthday! I hope they turn out well, this is my first doughnut attempt!! :)

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Julie @ Willow Bird Baking September 1, 2011 at 10:12 pm

Yayyy I hope your friend LOVES them! If you’re new to deep frying as well, just be sure to use a candy thermometer and get the oil to the right temperature — then just take your time and fry up a doughnut or two at a time. My first ones ALWAYS come out too dark, and then I can fiddle with how long I leave them in :) Good luck!! Let me know how it goes!

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Cathy September 3, 2011 at 8:45 pm

He and my Dad loved them! I somehow messed up the mousse though, so they didn’t have that. I may have measured tablespoons instead of teaspoons and when I took it out of the fridge it was hard!! :( ooops! They were still good without it though! After all that work though, I can imagine how pissed your mom must have been!! :)

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Julie @ Willow Bird Baking September 4, 2011 at 12:45 am

Oops, hard mousse! Oh well! I’m so glad they were delicious anyway, and that you enjoyed them!!

Re: my mom, I KNOW! After making doughnuts from scratch, I now understand it as well ;)

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AnonymousPortlander December 14, 2011 at 12:49 pm

The maple bacon doughnut originated in Portland, Oregon at Voodoo Doughnuts in 2003. It however has no filling which makes me sad as my favourites are the ones with fillings. If you wanted to get some more ideas of insane doughnut creations check them out sometime. Capt Crunch, Cocoa Puffs and Tang are all toppings…they even had a Nyquil one at a point in time!

http://voodoodoughnut.com/

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Julie @ Willow Bird Baking December 14, 2011 at 1:29 pm

Innnteresting! But a Nyquil doughnut?! Now that’s just crazy talk ;)

I wouldn’t mind getting my hands on the rest of them, though!

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AnonymousPortlander December 16, 2011 at 7:18 am

if you have netflix look up no reservations with anthony bourdain and check out the northwest episode, it makes an appearance! man v food does too :D

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sara February 19, 2012 at 4:18 am

Wow, I don’t know how anyone could turn down those doughnuts…they look insanely tasty!: )

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Julie @ Willow Bird Baking February 19, 2012 at 4:47 am

Thanks, Sara :)

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Ms. D April 13, 2012 at 6:30 pm

Thank you, for sharing!! Beautiful presentation. I’m a yeast doughnut fan.

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Julie @ Willow Bird Baking April 13, 2012 at 6:34 pm

Thank you, Ms. D!

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Kimberly July 17, 2012 at 7:00 pm

I’m trying this recipe and when reading the Mousse ingredients, it says 11 1/4 teaspoon of gelatin. Is that really eleven and a quarter or supposed to be two and a quarter. Help, please and thank you.

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Kimberly July 17, 2012 at 8:32 pm

Got it. Nevermind. I found another recipe. Sometimes my common sense takes a nap.

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Julie @ Willow Bird Baking July 17, 2012 at 8:46 pm

No worries — I hate trying to decide to follow my intuition or a recipe! Sorry about the typo :)

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Kimberly July 17, 2012 at 9:44 pm

Well, my attempt was a disaster. In all honesty, these are probably the most difficult directions I have ever tried to follow. Cathy…do not feel alone. My mousse did not come out either. Had I been thinking ahead of time, I would have known better than to heat sugar to 170 degrees F. At this point, we have taffy. I had to throw it down the sink. So disheartening considering the cost of pure maple syrup. I only had enough syrup left to make the glaze. I improvised and made regular shaped donuts (with a hole in the middle) and then glazed and bacon’d (I know that is not a word, but anything bacon’d is better, don’t you agree?) them. All in all, an okay recipe, but not for first timers and I will not attempt it again. And by all means, please do not use 11 1/4 teaspoons of gelatin. :o)

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Julie @ Willow Bird Baking July 17, 2012 at 9:51 pm

Hi Kimberly, I’m so sorry these didn’t work out for you! FYI, the 170 is just the point needed to cook the eggs — you’ll find this temperature is standard in almost any custard recipe that includes raw eggs (think lemon curd, for instance). Are you sure you weren’t looking at 270? The mixture should still be creamy at 170.

I know how sad it is to put energy into a recipe and have it not turn out, so I’m sorry your experience wasn’t a good one!

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Kimberly July 17, 2012 at 9:58 pm

Girl, I don’t know, lol. The directions say to temper the eggs and then pour back into the maple syrup (sugar) and whisk constantly until they reach 170. Maybe my thermometer was off? I’ve cooked enough to know that you win some and lose some. Losses are mainly due to user error (being me) so I always factor that in. My time in the kitchen is therapy for me so good or bad, I’ve had a good day. I feel terrible for your mother, now knowing how much work she put into these. The end result was just fine. Thank you for your blog and your response. Happy baking!

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Joy August 29, 2012 at 10:20 am

I made these this morning. They are incredible! My husband even photographed them. They were also super easy to make. I’ve never posted a thank you to a blog before, but this warrants it. Thanks so much!

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Joy August 29, 2012 at 10:24 am

I also want to say that I’ve tried the maple bacon doughnuts at Voodoo in Portland and Nickel Diner in LA. No contest at all. Yours are the best!

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Katie Kocher February 14, 2013 at 3:29 pm

Any tips on doubling this recipe??

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Julie @ Willow Bird Baking February 14, 2013 at 4:08 pm

Honestly, I don’t ever double/half yeast recipes because they get wonky! I’d just whip up two batches of dough and let them proof at the same time. Then double filling and glaze recipes :)

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terry April 11, 2013 at 8:21 pm

Oh. my. gosh. !! Maple bacon donuts!! I think I am seriously in love, with your site that is….I have been bouncing around your site and I have yet to see something that I don’t think I’ll love.

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Julie Ruble April 11, 2013 at 8:23 pm

Thank you, Terry!

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