Vermont Maple-Bacon Doughnut Holes

I’ve perfected Vermont Maple-Bacon Doughnut Holes, a cozy Vermont treat that blends sweet maple syrup with crispy bacon for an irresistible flavor. I mix flour, sugar, baking powder, and pure maple into the dough, then fold in crumbled bacon before frying them to golden perfection. It’s a nod to local traditions and festivals. Explore my full details on ingredients, steps, and tips just ahead.

History

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Vermont Maple-Bacon Doughnut Holes originated in the United States, particularly in Vermont, where the combination of locally sourced maple syrup and bacon reflects the state’s rich agricultural heritage and New England culinary traditions, blending Native American influences on maple production with European doughnut roots.

Regional variations include adaptations in neighboring states like New Hampshire or Canada, where different syrup grades or bacon types are used, signifying local pride in ingredients and fostering a sense of regional identity.

These treats are traditionally served at breakfast, fall festivals, or maple syrup harvest events, symbolizing comfort food and community gatherings in the cooler months.

Ingredients

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– All-purpose flour, about 2 cups: You know, flour’s the unsung hero here, holding everything together so your doughnut holes don’t turn into a sad, floppy mess—what a disaster that would be, huh?

Go for the plain old all-purpose kind; it’s versatile and forgiving, especially if you’re just dipping your toes into baking adventures.

– Granulated sugar, around 1/2 cup: This little sweetener adds that perfect touch of sweetness to balance the savory bacon, making you wonder, why didn’t I think of pairing these flavors sooner?

Measure it out carefully, because too much and it’ll overpower that lovely maple vibe, turning your treats into something overly sticky—oops, nobody wants that.

– Baking powder, 1 teaspoon: Ah, baking powder, my go-to for that fluffy lift—without it, we’d end up with dense little rocks, which, let’s face it, isn’t exactly inviting for a breakfast treat.

Just a teaspoon does the trick, keeping things light and airy, like a cozy cloud of comfort.

– Salt, 1/2 teaspoon: A pinch of salt might seem basic, but oh, it brings out the flavors in the bacon and maple, making you pause and think, how does something so simple make everything taste so much better?

Don’t skimp; it’s the secret handshake that ties the whole recipe together.

– Large eggs, 2 of them: Eggs act as the glue that binds your dough, giving it structure and a bit of richness—ever notice how they make baked goods feel more homemade?

Crack them fresh for the best results, and remember, they’re not just ingredients; they’re the heart of what makes these doughnut holes tender.

– Whole milk, 1/2 cup: Milk keeps the dough moist and tender, almost like it’s whispering, “Hey, let’s make this extra comforting on a chilly morning.”

If you’re feeling fancy, swap in buttermilk for a slight tang that plays off the bacon, but don’t overthink it—milk’s reliable, even on your off days.

– Pure maple syrup, 1/4 cup: Now, this is where Vermont’s magic shines—real, pure maple syrup, not that artificial stuff that tastes like, well, disappointment.

It’s the star that adds that signature sweetness and depth, making you crave another bite; drizzle it in thoughtfully, as it’s what gives these holes their irresistible glaze.

– Thick-cut bacon, about 6 slices, cooked and crumbled: Bacon’s the bold partner in this duo, bringing in that smoky, salty crunch that makes you chuckle and say, who knew pork and sweets could get along so well?

Cook it up crispy first, then crumble it in; it’s all about that textural surprise that keeps things exciting.

– Unsalted butter, 2 tablespoons, melted: Butter’s like that trusty friend who smooths everything out, adding richness without overwhelming the other flavors—do you ever wonder how life would be without it?

Melt it just right for mixing into the dough, and hey, it’s a small step that makes a big difference in that golden finish.

– Vanilla extract, 1 teaspoon: A dash of vanilla sneaks in warmth and a subtle complexity, almost like it’s saying, “Let’s elevate this from good to unforgettable.”

It’s not the main act, but skip it and you’d miss that cozy undertone; measure carefully to avoid turning your dough too fragrant.

– Vegetable oil, for frying—about 2 cups: Oil’s the workhorse for getting that perfect golden brown exterior, making you think, is there anything more satisfying than a fresh-fried treat?

Use a neutral oil with a high smoke point, and heat it just right so your doughnut holes come out crispy on the outside, without any greasy mishaps.

Cooking Steps

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Let’s delve into making these Vermont Maple-Bacon Doughnut Holes, where the real fun begins with mixing up that dough.

Start by whisking together about 2 cups of all-purpose flour, around 1/2 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt in a large bowl—think of it as gathering your team for the big game, each ingredient playing its part to create that perfect base.

Once mixed, you’ll notice how the flour absorbs the sugar’s sweetness, setting the stage for a dough that’s neither too dry nor too sticky, which can happen if you’re not paying attention.

Now, in another bowl, beat 2 large eggs with 1/2 cup of whole milk and 1/4 cup of pure maple syrup until it’s smooth and well combined, almost like you’re coaxing out the flavors for a cozy chat.

Gently fold this wet mixture into your dry ingredients, stirring just until everything comes together—overmixing is a common trap, turning your dough into a tough mess, so stop when it’s shaggy but unified.

Then, fold in the cooked and crumbled thick-cut bacon from about 6 slices, adding that smoky crunch that makes you wonder, how did something so simple elevate the whole thing?

Once your dough is ready, use a spoon or your hands to shape it into small balls, about 1 inch in diameter, on a floured surface—keep them uniform so they cook evenly, avoiding any lopsided surprises.

Heat oil in a deep pan to around 350°F, then fry the doughnut holes in batches for 2-3 minutes per side until they’re golden brown, flipping them carefully to make sure that bacon-infused goodness shines through.

After frying, let them drain on paper towels, then drizzle with a little extra maple syrup for that glossy finish, turning ordinary moments into something delightfully irresistible.

Tips and Variations

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When it comes to tweaking your Vermont Maple-Bacon Doughnut Holes, one smart tip is to watch that oil temperature like a hawk—aim for a steady 350°F to avoid greasy mishaps that could turn your crispy bites into soggy disappointments, because let’s face it, nobody enjoys a doughnut that feels like a bad decision.

For variations, why not play around with the bacon by swapping in crunchy walnuts or even a handful of mini chocolate chips for a sweeter spin, adding that extra layer of texture that makes each bite feel like a little party in your mouth, or perhaps lighten things up with a whole wheat flour swap to pretend you’re being healthy while still indulging, and I can imagine how that might just save your day when cravings hit out of nowhere.

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