Bourbon Vanilla Doughnuts
with Maple Bacon Glaze
(Discloser: I received free product from Nature’s Flavors; However, all opinions and thoughts are my own. Thank you for supporting the brands that keep Inspiration Apron running!)
Sweet and savory collide for an amazing breakfast doughnut experience. These Bourbon Vanilla Doughnuts are easily baked for a slightly healthier take on the fried version. Topped off with a maple glaze and sprinkled with candied bacon bits. Who wouldn’t want to wake up to these in the morning? Pair them with a hot cup of coffee and I know I’m going to have a great day.
A slight hint of bourbon, thanks to Nature’s Flavors Organic Bourbon Flavor Powder, combined with vanilla, baked in doughnut pans and a maple glaze that is super simple to make along with sweet and savory candied bacon, also made in a no-fuss, no-frying pan method. This recipe makes two dozen doughnuts.
Nature’s Flavors Organic Bourbon Flavor Powder is vegan, kosher, and gluten-free, so it can be safely used in a variety of recipes and in powder form, it doesn’t compromise dry mixes or baked goods.
To find this flavor powder, click HERE and also check out all their other amazing products such as essential oils, extracts, syrups, fragrances and more! They are a family-owned business of over 40 years and all products are made in USA.
Let’s begin!
Ingredients:
For Doughnut:
2 cups all-purpose flour
2/3 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
4 tbsp butter
2 large eggs
3/4 cup buttermilk (you can use skim or almond milk, but will be slightly drier)
1 tsp pure vanilla extract
For Glaze and Candied Bacon:
1 cup powdered sugar
1 1/2 tbsp pure maple syrup +1 tsp separate for bacon topping
1/2 tsp vanilla extract
1 1/2 tbsp unsweetened vanilla almond milk or water
1/2 cup real bacon bits
2 tbsp brown sugar, packed
Instructions:
First, make the candied bacon:
Mix bacon bits, brown sugar and 1 tsp maple syrup in a small bowl with a fork.
Spread out mixture onto a baking sheet and toast in convection oven on medium-high for around five minutes, or until sugar dissolves and starts to bubble.
NOTE: You can also set oven to 375℉ and toast in oven.
Remove from oven and spread out on parchment paper and set aside for later use.
Next, start on the doughnut batter:
In a large bowl, add flour, sugar, bourbon flavor powder, baking powder, baking soda and salt. Whisk to combine and set aside.
In a medium bowl, whisk together eggs, milk, butter and vanilla extract.
Add wet mixture to the flour mixture and stir together just until no dry flour remains, do not overmix.
Transfer doughnut batter into a plastic gallon bag and cut corner to pipe out in doughnut pans, filling 3/4 full.
You can also carefully spoon mixture into the doughnut pan cavities. (This recipe makes two dozen doughnuts.)
Bake for 8-10 minutes, then remove and transfer to a cooling rack with wax paper underneath to reduce mess from glaze process.
To make glaze, add powdered sugar, 1 1/2 tbsp maple syrup, vanilla extract and milk (or water) to a small bowl and vigorously whisk all ingredients together until a smooth glaze is achieved.
If too thick, add 1/2 tsp milk or water until desired consistency is achieved.
Set up your glazing station with a bowl of your glaze and candied bacon nearby cooled doughnuts.
Start dipping each doughnut in glaze, placing back on rack and sprinkle with candied bacon before glaze sets.
Let glaze set for at least 15-20 minutes before serving.
