maple bacon and/or espresso dark chocolate doughnuts


Doughnut worry. Listen to me and everything will be dough-kay. This is nut a drill, but as long as you follow these easy steps we’ll all get out hole.


Go here. Buy one of these.


Wait patiently. In the interim check out my mad left-handed egg-cracking skills. If you’re super bored waiting for your doughnut tray maybe you can practise cracking eggs with your less-favoured hand, so one day, like me, you can crack TWO EGGS AT ONCE. I’ll show you that some other time.


Once you’ve got your tray, you’re ready to make some dough. Nuts.


When the suckers are in the hot box you have one of two vices to choose from: bacon or coffee. Then either mix up a batch of super smooth and chocolatey glaze:



Or introduce Mr Maple to Colonel Cream Cheese and Dr Bacon to Mrs Hot Plate:


When everything is cool put the icing/glaze/bacon on the rings of cakey goodness:


Admire your handiwork:


If you’re some kind of super-demon of willpower, brew up a good cup of tea:


Doughn’t look back:


For the doughnuts:
1 cup flour
1/2 cup brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
2tbsp butter, melted
1 tsp mixed spice
1 tsp baking powder
pinch salt
1/2 cup milk
1 egg

Makes six.

For the espresso dark chocolate glaze:
3 tbsp coconut oil
1.5 tbsp agave
4.5 tbsp cacao
1 tbsp freshly brewed espresso

For the maple cream cheese frosting:
1/2 cup spreadable cream cheese
3 1/2 tbsp maple syrup
2.5 tbsp icing sugar

For the bacon:
3 rashers of short cut bacon

Combine dry ingredients. Add wet ingredients. Stir together. Oil doughnut tray. Fill doughnut tray. Bake in oven for 10-15 minutes until spongy on top.

If you are making maple-bacon doughnuts cut bacon into small bits. While the doughnuts are baking add them to a small pan and fry until crunchy – this will take a while. Maybe 20 minutes. If the bacon starts jumping out of the pan turn down the heat.

Take doughnuts out of oven and let cool.

If you are making espresso chocolate doughnuts: melt coconut oil. Then add agave and cacao. Stir. Pour in espresso and stir again. Let sit for a short time. Do not refrigerate.

When the bacon is cooked transfer to plate or bowl and let sit as well.

Dip cooled doughnuts in glaze or ice with knife. Let glaze cool or, if using maple icing, add cooled bacon bits to icing.

3 thoughts on “maple bacon and/or espresso dark chocolate doughnuts

  1. I just had a Maple bacon doughnut at one of those high-end doughnut shop today….charging me $3.50 a piece and i’m not impressed at all! I’ll definitely try your recipe and make some at home. Guess I can totally make a batch with $3.50 and taste better too. 😉

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