Description
These indulgent donuts combine sweet and savory flavors with the crunch of candied bacon, a cinnamon-sugar coating, and a fluffy bourbon-spiked whipped cream. Perfect for a decadent breakfast or dessert treat!
Ingredients
Units
Scale
For the donuts:
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (180 ml) whole milk
- 2 large eggs
- 1/4 cup (60 g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the bacon topping:
- 6 slices of bacon
- 1/4 cup (50 g) brown sugar
For the cinnamon sugar coating:
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup (60 g) unsalted butter, melted
For the bourbon whipped cream:
- 1 cup (240 ml) heavy cream (cold)
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon (optional, adjust to taste)
- 1 teaspoon vanilla extract
Instructions
- Prepare the bacon topping:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Coat the bacon slices with brown sugar on both sides and lay them flat on the baking sheet.
- Bake for 15-20 minutes until the bacon is crispy and caramelized. Let cool, then chop into small pieces.
- Make the donuts:
- Preheat your donut maker or grease a donut pan if baking in the oven.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Spoon or pipe the batter into the donut molds, filling them about 2/3 full.
- Bake in the oven at 375°F (190°C) for 8-10 minutes or cook according to your donut maker’s instructions until golden.
- Coat the donuts:
- Mix the cinnamon and sugar in a shallow dish.
- Once the donuts are cool enough to handle, brush them lightly with melted butter and roll them in the cinnamon sugar mixture.
- Prepare the bourbon whipped cream:
- In a chilled bowl, whisk the heavy cream, powdered sugar, bourbon, and vanilla extract until soft peaks form. Be careful not to overwhip.
- Assemble and serve:
- Top each donut with chopped candied bacon and serve with a dollop of bourbon whipped cream on the side or for dipping.
Notes
- For a non-alcoholic version, skip the bourbon in the whipped cream and replace it with an extra teaspoon of vanilla extract.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- You can bake the donuts in a muffin tin if you don’t have a donut pan; just adjust the baking time slightly.