Baked Glazed Donuts with Beer Candied Bacon
Passive Time
Passive Time
  • 1 1/2cups all purpose flour
  • 1/2cup brown sugar
  • 1 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1dash nutmeg
  • 1 egg
  • 3tbs unsalted butter(melted)
  • 1/4cup milk
  • 2/3cups plain Greek yogurt
  • 1 1/2tsp pure vanilla extract
Bourbon Cream Glaze
  • 2cups confectioner’s sugar
  • 2tbs bourbon cream or irish cream
  • 2tsp milk
Beer Candied Bacon
  • 1lb bacon
  • 3/4cup lager(we used Stone IPA Indian Pale Ale)
  • 1cup pure maple syrup
  • salt and pepper, to taste
  1. Preheat oven to 350
  2. In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and nutmeg. In a separate bowl whisk together the egg, butter, milk, yogurt, and vanilla. Gently stir the dry into the wet, and mix just until combined.
  3. Fill a greased donut pan 3/4 of the way full and bake for about 9 minutes. Let cool slightly before removing from pan and frosting.
Bourbon Cream Glaze
  1. Combine all the ingredients for the glaze, and whisk together until smooth. Set aside.
Candied Bacon
  1. Preheat oven to 375℉. Place 1 pound of thick-cut bacon in an even layer on a rimmed baking sheet. Bake until crispy, about 20 minutes.
  2. Combine 3/4 cup lager (1/2 bottle), 1 cup pure maple syrup, black pepper, and salt in a medium saucepan.
  3. Bring the glaze to a simmer over medium heat, and cook, stirring often, until the liquid is reduced by half and looks thicker than syrup, about 20 minutes. Keep a close eye while this cooks, it’s easy to overcook.
  4. Brush a thick layer of glaze over the bacon and bake until caramelized, 8-10 minutes.