You guys, I bought a donut pan!

I found it at T.J. Maxx for like five bucks, so it basically jumped in my cart and wouldn’t take no for an answer. Now we can have donuts together every day!

I want to know who came up with the maple bacon combo first. I would like to shake that person’s hand. And then give them a hug that lasts too long and gets awkward. Because I love bacon and maple syrup together- it’s the work of a genius.

Maple bacon. Get on the bandwagon, friends!

As most of my treats have been lately, these are grain-free, gluten-free and paleo (as long as you use the appropriate sweeteners). These types of treats are probably supposed to be occasional.. but I ate two of them in one day. Just keepin’ it real for you. They’re good!

Are you guys enjoying the new recipes lately or did you prefer the old ones? I want to keep bringing you recipes that you would actually like to make some time. Can I get a little feedback? Be honest if you don’t like all the paleo stuff, but be kind.

These pictures keep making me lose my train of thought.. gah, these donuts were good! I love bacon and maple syrup and butter. The end.

5.0 from 4 reviews

Maple Bacon Donuts (Grain-Free, Gluten-Free, Paleo)

 

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Author: Oven Love

Recipe type: Breakfast, Baked Goods, Dessert

Serves: 6

Ingredients

• ½ cup coconut flour
• ½ teaspoon baking soda
• ¼ cup unrefined sugar (I used date sugar, you could try coconut sugar or maple sugar as well.)
• 2 eggs
• 2 tablespoons pure maple syrup
• ½ teaspoon maple extract
• 2 tablespoons applesauce
• ½ cup coconut milk or cow’s milk
• 6 tablespoons grass-fed butter (such as Kerrygold) at room temperature
• 1 tablespoon pure maple syrup
• ¼ teaspoon maple extract
• ½ teaspoon cinnamon (or more if you like)
• 3-4 pieces of bacon, cooked

Instructions

1. Preheat the oven to 350 degrees. Coat a donut pan with butter or cooking spray.
2. In a medium bowl, mix the coconut flour, baking soda and unrefined sugar. Make sure there are no lumps (break the lumps up with your fingers if you need to).
3. In another bowl, whisk eggs, maple syrup, maple extract, applesauce and milk. Add to the coconut flour mixture and mix until thick and smooth.
4. Spoon the batter into a piping bag and pipe the batter into the donut pan (You can spoon it in, but it will be messy- the piping bag makes it really easy to fill the pan). Bake the donuts for 25-30 minutes or until a toothpick comes out clean. Let cool on a wire rack.
5. While the donuts are cooling, make the maple buttercream. In a stand mixer, combine the butter, maple syrup, maple extract and cinnamon until well combined. When the donuts are completely cool, spread on the buttercream and top with bacon. Keep in an airtight container- the donuts are best eaten within a day or two.

#version#

Back in January, when I started this whole great adventure, I promised you doughnuts during Brunch Month.  It took me all month, but I can finally deliver!

Here’s my deal with doughnuts.  I usually don’t eat them.  I don’t work in an office these days, and I don’t make a habit of driving through Krispy Kreme (only once in my life while I was pregnant, don’t tell!).  They just aren’t my usual breakfast fare.  But I still think they’re a fantastic treat.

Here’s my other deal.  Why are they always fried?  Come on, America.  Let’s get it together.
I decided to search for a good looking baked doughnut recipe that didn’t require a doughnut pan (like lots of baked doughnut recipes out there do).
I think this one is just perfect.

And also- how good are doughnut holes?  I think they’re my favorite (higher cinnamon sugar to doughnut ratio).  I ate about a million.

Try not to overbake these little yummies.  You don’t want the insides to be dry, okay?

And try to make them to order if you can.  I had a group of my girlfriends over to taste test for me (thanks, girls!), and I made sure to plan ahead so they were ready to pop in the oven upon their arrival.  You just need about two hours ahead of time for the rising (so if brunch is at 10, start them at 8).

I think you’ll find that these are just as tasty as those Krispy Kremes (in their own way).
Did I mention there’s white whole wheat flour in these babies?
You have my permission to call them healthy.  Go get your brunch on!

Cinnamon Sugar Baked Doughnuts

 

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Prep time

2 hours 30 mins

Cook time

10 mins

Total time

2 hours 40 mins

 

only slightly adapted from 101 Cookbooks- http://www.101cookbooks.com/archives/001561.html

Author: Oven Love

Recipe type: Breakfast, Dessert

Serves: 18

Ingredients

• 1⅓ cups warm milk, 95 to 105 degrees (divided)
• 1 packet active dry yeast (2¼ teaspoons)
• 2 tablespoons butter
• ⅔ cup sugar
• 2 eggs
• 5 cups flour (I used 3 cups all-purpose flour, 2 cups white whole wheat flour)
• A pinch or two of nutmeg, freshly grated
• 1 teaspoon salt
• ½ cup unsalted butter, melted
• 1½ cups sugar
• 1 tablespoon cinnamon

Instructions

1. Place ⅓ cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
2. Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
3. Punch down the dough and roll it out ½-inch thick on your floured countertop. Most people (like myself) don’t have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
4. Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
5. Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

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