So a few of you have requested I share my recipe for these bad boys…
…which I am more than happy to do.
Gluten-free people, rejoice! I have been told by several non-gluten allergy sufferers that these doughnuts were not only delicious, but they wouldn’t even have guessed they were gluten free. Score! I adapted my recipe from this one, which I found on the lovely blog Top With Cinnamon. Since I was lacking some things, didn’t like others, and was incapable of using regular flour I muddled through and managed to come out alright. Feel free to adapt as you go along 🙂
Baked Gluten-Free Maple Bacon Doughnuts (no yeast recipe)
Yield: 9-12 doughnuts
2 tbsp butter
2 tbsp vegetable oil
1/4 cup granulated sugar
2 tbsp + 1 tsp brown sugar (I used closer to 3 tbsp, I think… I don’t actually having measuring spoons. Oops!)
1 large egg
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract (I’m pretty sure I used more than 1 tsp, but I love vanilla)
1 1/3 cup Betty Crocker All-Purpose Gluten-Free Flour Rice Blend
1/2 cup milk
For the glaze and toppings you will also need:
Bacon (however much you think is appropriate)
Walnuts (same deal as the bacon)
4 tbsp maple syrup
1 tbsp milk
1 1/3 cup confectioner’s sugar
Preheat oven to 435 degree F (220 degrees C). Spray your doughnut pans with non-stick spray or brush with melted butter (I used the melted butter) using a pastry brush. If you’re using the DIY doughnut molds from Top With Cinnamon (which I did), place them on a cookie sheet.
In one bowl cream together the butter, brown sugar, granulated sugar, and vegetable oil. Beat in the large egg, then stir in the baking powder, salt, and vanilla.
Next, using a whisk, alternately stir in flour and milk until everything is thoroughly combined.
Spoon the batter into your doughnut pans and fill about 2/3 of the way full. On Top With Cinnamon bake time is an estimated 10-18 minutes, which is a pretty wide range. Keep an eye on them after about 10 minutes, I pulled mine out at 15 minutes and they were perfect.
While your doughnuts are baking, go ahead and cook your bacon. I threw a little bit of maple syrup and the walnuts into the pan when the bacon was almost finished cooking, make sure to keep a close eye on the bacon. The sugar gets super hot and makes it cook faster. Be careful when removing the bacon and walnuts from the pan as they will be very, very hot. Allow them to cool before breaking the bacon into small pieces.
Once the doughnuts are cool enough to handle, carefully remove them from the doughnut pans and place them on a cooling rack above something you can easily clean (you’re going to be putting the glaze on your doughnuts while they’re on the cooling rack, and they do drip!).
In a bowl, mix together the confectioner’s sugar, maple syrup, and milk. Next, spoon the glaze over your doughnuts (I warmed my glaze in the microwave for a few seconds so it would pour a little bit better). While the glaze is still warm, sprinkle the candied walnuts and bacon pieces over the top of the doughnuts. If you have any glaze left over, feel free to pour more of it over the top of your doughnuts and voila! You now have some super magical delicious bacon doughnuts! If you come up with a better glaze or have some fantastic topping ideas, let me know. I’d love to try making them again with some different variations (using coconut milk instead of regular milk, for example) 🙂