Maple-Sriracha Glazed Bacon Doughnuts

Reinventing the Doughnut

Forget everything you thought you knew about doughnuts. We’re taking this beloved confection on a wild ride with a glaze that’s as bold as it is brilliant. The familiar comfort of maple is electrified by a kick of sriracha, creating a vibrant sauce that clings to a soft, cakey doughnut. The final flourish of salty, crispy bacon makes each bite an explosion of flavor and texture. This is not just a doughnut; it’s a statement.

Cuisine: American | Diet: None | Skill Level: Intermediate | Cost: Affordable

Ingredients

• For the Doughnuts:
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 large egg, beaten
• 1 1/4 cups whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• For the Topping:
• 6 slices of bacon, cooked until very crispy and crumbled
• 1 cup powdered sugar
• 1/4 cup pure maple syrup
• 1-2 tbsp sriracha (adjust to your heat preference)
• 2 tbsp milk or cream

Preparation

1. Preheat oven to 350°F (175°C). Lightly grease a standard 12-cavity doughnut pan. This ensures the doughnuts release easily after baking.
2. Cook the bacon slices in a skillet until they are deeply browned and very crispy. The goal is for them to shatter when crumbled. Transfer to a paper towel-lined plate to drain and cool. Once cooled, finely chop or crumble them.
3. In a large bowl, whisk together the dry ingredients for the doughnuts: flour, sugar, baking powder, cinnamon, and salt. Whisking aerates the flour and ensures the leavening agent is evenly distributed, leading to a lighter doughnut.
4. In a separate medium bowl, whisk together the wet ingredients: egg, milk, melted butter, and vanilla extract. The butter should be cooled slightly so it doesn’t scramble the egg.
5. Pour the wet ingredients into the dry ingredients. Stir with a spatula only until just combined. A few lumps are okay. Over-mixing will develop the gluten and result in tough, dense doughnuts.
6. Transfer the batter to a piping bag or a large zip-top bag with a corner snipped off. This is the cleanest and easiest way to fill the doughnut pan. Pipe the batter into each cavity, filling it about two-thirds full.

Cooking

1. Bake for 12-15 minutes. To check for doneness, gently touch the top of a doughnut; it should spring back. A wooden skewer inserted into the center should come out clean, with no wet batter.
2. Let the doughnuts cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely. They must be completely cool before glazing, otherwise the glaze will melt right off.
3. While the doughnuts cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, sriracha, and 2 tablespoons of milk. Whisk until smooth. You’re looking for a thick but pourable consistency. If it’s too thick, add more milk, a teaspoon at a time. If it’s too thin, add more powdered sugar. The aroma should be a tantalizing mix of sweet maple and pungent chili.
4. Once doughnuts are cool, dip the top of each one into the glaze, allowing any excess to drip off. Place them back on the wire rack.
5. Immediately sprinkle the crumbled bacon over the wet glaze so it adheres properly. Let the glaze set for about 15-20 minutes before serving.

Serving

Serve these doughnuts fresh on the day they are made for the best texture. They are perfect for a weekend brunch, served on a platter alongside a pot of hot coffee.

Storage

These doughnuts are best eaten the same day. However, you can store them in an airtight container at room temperature for up to 2 days. The bacon may lose some of its crispness.

A Brunch You Won’t Forget

Congratulations, you’ve just elevated your brunch game to legendary status. The dynamic interplay of flavors in these doughnuts is a testament to how creative cooking can be. Enjoy the shocked and delighted faces of your guests as they take their first bite.

Tags: bacon doughnuts, maple bacon, sriracha glaze, spicy dessert, brunch recipe

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

Author

Rooted in the hearts of Dyment and Borups Corners, this recreational, participatory food security project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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