Vermont Maple Bacon Donuts – Yeast Donuts, Maple Glaze, Candied Bacon – Vermont

I can’t help but appreciate how Vermont’s maple bacon donuts blend sweet and savory elements, from the fluffy yeast dough to the glossy maple glaze and crispy candied bacon. Stick with me to uncover what sets this classic treat apart.

Ingredients

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You know, there’s something downright magical about Vermont Maple Bacon Donuts—they’re that perfect mash-up of sweet, sticky maple, crispy bacon bits, and fluffy dough that makes you pause and think, why didn’t I try this sooner? Gathering the ingredients is like setting the stage for a cozy kitchen adventure, where every item plays its part in creating something irresistible, and it’s all about keeping things simple yet flavorful to nail that classic New England vibe.

• For the donut dough: 2 cups all-purpose flour, sifted to keep it light and airy so your donuts don’t turn out dense like a brick; 1/2 cup granulated sugar, the everyday kind that adds just the right sweetness without overwhelming; 1 packet (about 2 1/4 teaspoons) active dry yeast, fresh from the package to guarantee it bubbles up properly and gives that perfect rise; 1/2 cup whole milk, warmed to around 110°F but not scorching hot, because nobody wants to kill the yeast before it gets started; 2 large eggs, at room temperature for better mixing and a tender texture; 1/4 cup unsalted butter, melted and cooled slightly, to add that rich, buttery flavor without making the dough greasy; and 1/2 teaspoon salt, just a basic table variety to balance everything out.
• For the bacon topping: 6 strips of thick-cut bacon, cooked until crispy and then crumbled into bite-sized pieces, aiming for about 1/2 cup total so you’ve got plenty of that smoky, salty punch in every bite.
• For the maple glaze: 1 cup pure maple syrup, the real deal from Vermont if you can swing it, not that artificially flavored stuff, measured out to give a genuine, deep sweetness; 2 cups powdered sugar, sifted to avoid lumps and make the glaze smooth as silk; and 1 teaspoon vanilla extract, pure and not imitation, for a subtle warmth that ties it all together without stealing the show.

Now, when it comes to these ingredients, a few things might cross your mind—do you really need that top-shelf maple syrup, or could a cheaper version slide by? Well, I suppose you could, but let’s face it, using the authentic stuff is like giving your donuts a VIP pass to flavor town, and who wants to settle for okay when a little extra effort makes all the difference? Keep an eye on freshness too; that yeast should be no older than its expiration date, or you might end up with flat disappointments, and as for the bacon, well, if you’re trying to lighten things up, turkey bacon works in a pinch, though it’ll never quite match that porky bliss—hey, I’m just saying, sometimes life’s too short not to indulge a bit, right? Oh, and measure twice if you’re like me and have a habit of eyeballing things, because a little precision here means your donuts come out picture-perfect every time.

Cooking Steps

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Alright, let’s delve into the heart of the matter—turning those simple ingredients into golden, irresistible Vermont Maple Bacon Donuts that could make anyone’s morning feel special. First things first, you’ll want to start with the donut dough by activating that packet of active dry yeast in 1/2 cup of warmed whole milk; just whisk it together in a bowl and let it sit for about 5-10 minutes until it gets all frothy, like it’s waking up for the day. Once that’s bubbly, mix in 2 cups of sifted all-purpose flour, 1/2 cup of granulated sugar, 2 large eggs, 1/4 cup of melted unsalted butter, and 1/2 teaspoon of salt to form a soft dough—think of it as giving your ingredients a little kitchen hug to bring out that fluffy texture.

– Knead and rise the dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic, which might make you feel like a pro baker, even if your kneading skills are a bit rusty like mine can be sometimes. Pop the dough into a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for 1-2 hours until it doubles in size—patience is key here, though I know waiting can feel like forever when you’re dreaming of that first bite.

Now, while the dough is rising, tackle the bacon by cooking 6 strips of thick-cut bacon in a skillet over medium heat until they’re crispy, which takes about 8-10 minutes; drain them on paper towels and crumble into roughly 1/2 cup of pieces for that salty crunch we’ll add later. For the maple glaze, whisk together 1 cup of pure maple syrup, 2 cups of sifted powdered sugar, and 1 teaspoon of vanilla extract in a bowl until it’s smooth and glossy—it’s like creating a sweet blanket for your donuts, and who could resist that?

– Shape, fry, and assemble: Roll out the risen dough to about 1/2-inch thick, cut out donut shapes with a cutter or a glass, and let them rest for another 10 minutes to puff up a bit more. Heat oil in a deep fryer or pot to 350°F and fry the donuts in batches for 1-2 minutes per side until they’re golden brown—keep an eye on them so they don’t turn into overcooked regrets. Once cooled slightly, dip each donut into the maple glaze, then sprinkle on those crumbled bacon pieces for the finishing touch, and there you have it, a treat that’s equal parts sweet and savory without any fuss.

Serving and Pairing Suggestions

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The best way to savor these Vermont Maple Bacon Donuts is fresh from the cooling rack, where their warm, glazed sweetness pairs perfectly with a steaming cup of coffee—I’m partial to a bold brew that cuts through the bacon’s saltiness. For beverage pairings, I always suggest iced tea. Regarding event decorations, I arrange them on platters for parties, making them a focal point.

Tips and Variations

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While we’ve enjoyed discussing pairings, I’ll share a few tips to tweak this Vermont Maple Bacon Donuts recipe for your preferences. Let’s jump in with these suggestions:

1. For effective Storage Options, store donuts in an airtight container at room temperature to keep them fresh for a few days.
2. Get creative with Creative Adaptations by substituting ingredients, like using turkey bacon or adding spices to the glaze.
3. Experiment with variations, such as altering the glaze thickness for personalized sweetness.

Enjoy experimenting!

Calories per serving

I’ll break down the calories per serving for these Vermont Maple Bacon Donuts to help you track your intake. For better Calorie Tracking, I’ll highlight Health Implications through this simple table, showing how each part contributes to the total—keep this in mind for balanced eating.

This information aids your Health Implications awareness and daily monitoring.

Tools

Troubleshooting

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Have you ever run into issues while making Vermont Maple Bacon Donuts? As I bake, I’ve learned that poor time estimation can leave dough underproofed, ruining the texture. Similarly, skipping a cost analysis often leads to unexpected expenses for ingredients like bacon or maple syrup. I troubleshoot by adjusting my timelines precisely and reviewing budgets upfront to keep everything on track.

Conclusion

Wrapping up my thoughts on Vermont Maple Bacon Donuts, I’ve discovered how this recipe balances sweet and savory flavors while teaching practical lessons along the way. For my final verdict, it’s a fantastic treat worth repeating. In personal reflection, I’ve enjoyed the creative process and gained skills that inspire me to experiment more, hoping you find the same delight in your kitchen.