Brioche Donuts with Maple Frosting and Bacon Crumbles

by Kelly on June 1, 2011

Maple Bacon Donuts-3
I finally wanted to share the last of the recipes I made for the National Food Blogger Bake Sale.  This recipe was arguably my favorite of the bunch, so I wanted to save it for last – Brioche Donuts with Maple Frosting and Bacon Crumbles.  This is one of those trendy recipes that has been making its rounds on the blogosphere for awhile.  I’m always hesitant to post recipes like this (think the Mini Homemade Pop Tarts) because I know I am definitely not the first to attempt these, not even close.  However, they were just so insanely good and fun that I couldn’t help myself.

Maple Bacon Donuts-1You start with something that is arguably perfect all on its own, a supple and silky brioche dough.  It gets cut into a adorable donut rounds, fried and covered with a generous slather of maple frosting and a heavy handed sprinkle of bacon crumbles.  It’s the perfect balance of richness, sweetness, and savoriness, all in a single bite.  Is it brunch?  Is it dessert?  I’m not sure which, but it is SO worth making.

Maple Bacon Donuts-2

Brioche Donuts with Maple Frosting and Bacon Crumbles
Adapted from King Arthur Flour Baking Companion’s Brioche recipe and Cherry Tea Cakes
Yield will vary depending on the size of your donut cutter, but I got about 17 small donuts, plus holes


For Brioche Dough:

-2 1/2 cups unbleached all-purpose flour
-1 1/2 teaspoons instant yeast
-1/4 cup cool water (about 70 degrees F)
-4 large eggs
-2 tablespoons sugar
-3/4 teaspoon sea salt
-1 cup (8 ounces) cold unsalted butter

For Maple Frosting:

-3 ounces unsalted butter
-1/2 teaspoon salt
-2 cups powdered sugar
-3/4 cup maple syrup

For decoration:

-1 cup bacon crumbles


Place 1 1/2 cups of the flour, the yeast, water, and whole eggs in a mixer bowl. Beat at medium speed, using the flat beater paddle, until smooth. Cover the mixture and let sit for 45 minutes. It will develop some bubbles, but not change a lot due to the thinness of the batter. However, the yeast is getting a head start.

Add the remaining flour, the sugar, and salt, and beat for 8 to 10 minutes, until the dough cleans the sides of the bowls and is shiny and elastic.

Sprinkle a work surface with a small palmful of flour (about 2 tablespoons of flour). Place the butter on the flour. Pound with the side of a rolling pin until it has become a cohesive rectangle about 1/4-inch thick. Fold it over several times as you pound; it will become pliable without getting too warm or soft. Add it to the dough and beat until it is fully incorporated.

Cover the dough with a towel and let it rise in a warm room for an hour. It should be very soft and have risen about 1/3. Turn the dough out on a lightly floured surface and fold it over several times. (Use a bench knife or dough scraper to scrape up any bits that stick to the table.) Place the dough in a greased bowl, cover the bowl, and refrigerate for at least 4 hours (or up to 16). The dough will firm up considerably and be easier to work with.

Turn the dough out onto a lightly floured work surface. Using a rolling pin with handles, roll it out to a thickness of 1/2 inch. If the dough is difficult to handle after rolling, place it in the freezer for 20 minutes. Cut the dough using a donut cutter or two round cutters of graduated size. Dip the cutters in flour each time to make it easier.

Cover and let rise until double, 30-40 minutes. At 25 minutes, begin to heat vegetable oil in high-sided stock pot to 350 degrees F.

While the donuts are rising, make the maple frosting. Heat butter over low heat until it is melted. Remove from heat. Stir in powdered sugar until smooth. Stir in tablespoons of maple syrup one at a time, until desired consistency. Set aside until ready to frost.

When the oil reaches 350 to 360, carefully place 4 or 5 doughnuts in the oil. Fry for 1 minute, then use a slotted spoon to flip them over carefully. Fry the other sides for 1 minute, then flip the doughnuts again and fry for 30 seconds more, or until dark golden brown. Remove the doughnuts from the oil and drain them on paper for 30 seconds before frosting. Generously spread frosting over the top of the donut and sprinkle with bacon.

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{ 21 comments… read them below or add one }

Shannon June 1, 2011 at 1:20 pm

omg, i haven’t seen these before and i’m drooling. although it’s doubtful i could stop at one 😉


Sues June 1, 2011 at 2:54 pm

Wow, how incredible is this??? A seriously amazing idea! And your photos are SO pretty 🙂


Sarah June 1, 2011 at 4:39 pm

Holy cow! I am in love. This time it’s me drooling and not the baby!


Kelly June 1, 2011 at 5:10 pm

Shannon – Glad to know I’m not boring you to death. I will admit to only trying a donut hole since I wanted to get them all to the sale, but yep — totally addiction-worthy.

Sues – Thanks on both accounts. I’ve been so jealous at all the donuts that were going on your blog and I had to whip up some of my own.

Sarah – ::BLUSHES:: What a huge compliment.


maris (In Good Taste) June 1, 2011 at 6:29 pm

These are mouthwatering good! I don’t often say that!


5 Star Foodie June 1, 2011 at 10:49 pm

Wow – brioche dough and maple frosting – these donuts sound amazing! I would so love to try!


Carolyn Jung June 2, 2011 at 12:14 am

I would stand in line for these! 😉
They remind me of my fave Dynamo Donuts in SF, which also uses a brioche dough, then adds apples to it, before glazing it with maple and bacon. Yum!


Neil Butterfield June 2, 2011 at 4:12 pm

wow! they look absolutely awesome! thanks for sharing this recipe with us.


Reeni June 3, 2011 at 9:43 pm

Oh. My. Heavens! I’m so glad you posted – this is the first I’m hearing of them. And hopefully not the last! I’m going to be dreaming of them tonight!


sophia June 3, 2011 at 11:04 pm

There is a diner here called Nickel Diner, selling donuts just like this. I don’t have the skills to make donuts, but you’re really making me want to drive out to Nickel and order a dozen of these!


Roz June 6, 2011 at 5:42 pm

Do you deliver Kelly? If so, please RUSH ship these to me! Kidding of course, but not kidding that they look amazing!!!! Have a great day.


Hannah June 6, 2011 at 6:28 pm

And here I thought donuts were pretty decadent as it is… Way to up the ante! These sound wonderfully ridiculous, and I’m already wondering if I can figure out a vegan version. Now THAT would be ridiculous. 😉


Jen H June 7, 2011 at 7:04 pm

How insanely decadent! And trendy or not this looks like something that’s always worth sharing. Gorgeous donuts Kelly!


Emme @Food Samba June 9, 2011 at 12:57 pm

Wow! Those look heavenly. I am definately going to be trying these very soon!


RebeccaC June 9, 2011 at 5:40 pm

Oh my goodness! It’s probably a good thing we moved to Miami because if I was at the bake sale I would have stolen these!


Kerstin June 14, 2011 at 11:25 pm

I’m drooling Kelly, these look amazing!! I so wish I had one right now!


Kendra February 26, 2013 at 10:10 pm

Is the maple syrup just pancake syrup or the pure maple syrup? Thanks can’t wait to try them!


Kelly February 27, 2013 at 2:28 pm

I’ve never tried these with pancake syrup only the pure maple syrup so I’d use that if you can!


Laura Dembowski April 28, 2013 at 2:21 pm

These look fantastic! Maple bacon donuts are the best!


ashley January 27, 2014 at 9:11 am

Can you use a deep fryer to cook the dough?


Kelly January 27, 2014 at 9:51 am

I haven’t tried this recipe with a deep fryer but I see no reason why it wouldn’t work.


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