I did a bad, bad thing.
It started out as an innocent thing. Absolutely benign, as a matter of fact.
I woke up Sunday morning, determined to finally conquer a recipe out of the my Babycakes cookbooks. It’s not that I hadn’t tried any of them. In fact, I had tried seven of them (from frosting to soda bread and everything in between), following the recipes to a T, and none of them turned out the way they should.
When I say none, I mean, like, zero. And when I say the recipes didn’t turn out as they should, I mean that I had stark, raving messes which made me wonder if either my books had misprints or I was illiterate.
Anyway, back to Sunday morning; I had a new donut pan, and I wanted to put it to good use. Babycakes Covers the Classics has donut recipes. But, if I can be real honest, I mean rrrrruuuullly rrruuuulllly honest, I was in no mood to waste ingredients. So, some liberties were going to be taken and some bastardization was going to happen to one of those recipes.
I asked Mr. Hausfrau what kind of donuts he wanted. He wrinkled his nose, “I want eggs. And bacon.”
I was going to tell him what a
royal pain-in-the-ass party-pooper he was, but hormones intervened inspiration struck and suddenly sweet and salty was tap-tap-tap-dancing on my tongue.
. . . bacon was already on the menu. . . .
. . . and we all know how much I love maple syrup and bacon. . . .
So, I took a lovely vegan donut recipe and adapted it.
And I think that is just one more reason I will end up in hell.
Maple Bacon Donuts
(adapted from Babycakes Covers the Classics)
For the donuts:
1/2 cup brown rice flour
1/4 cup white rice flour
1/3 cup Bob’s Red Mill all purpose gluten-free baking flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 cup sugar
1/2 cup maple syrup
1/3 cup melted coconut oil
6 tablespoons unsweetened apple sauce
2 tablespoons vanilla extract
1 teaspoon maple extract
For the glaze:
1 1/2 cup powdered sugar
1/8 teaspoon maple extract
1/4 cup half and half
For the bacon garnish:
6 strips of thick-cut bacon, diced, fried until crisp
Preheat the oven to 325. Grease your donut pan(s) liberally.
In a large bowl, whisk together the first 8 ingredients.
In a medium bowl, whisk together the sugar, maple syrup, coconut oil, applesauce, vanilla and maple extracts. Fold the wet ingredients into the dry ingredients and stir until combined.
Using a pastry or plastic bag with a #12 tip, pipe the donut mixture into the donut molds, filling the wells halfway. (The batter does thicken upon standing, so you may need to use a small knife or spatula to evenly spread it around the donut molds)
Bake for 18 minutes, rotating the pan(s) halfway through the cooking time. Allow the donuts to cool in their molds for at least 30 minutes. Carefully run a thin knife between the finished donut and the mold. Twist/lift the donuts from their molds and allow them to rest on a baking rack.
While the donuts rest, prepare the glaze by whisking the powdered sugar, half and half, and maple extract in a shallow bowl until smooth.
Dip the donuts in the glaze and place the glazed donuts back on the baking rack, allowing the excess glaze to run off. Sprinkle the glazed donuts with the bacon garnish.