These are similar to our maple bacon biscuits, but made with a lighter, airy texture. They also have a sweeter base than our maple bacon biscuits.
Because these are made from our original pancake batter, they are like breakfast in a bite! Great along side coffee in the morning or as a sweet dessert in the evening.
1/2 cup of softened butter
1/2 cup vegetable oil
2/3 cup sugar
1 cup of Polly’s Maple Granulated sugar
1 tsp baking powder
1 large package of Polly’s Original Pancake Mix
2 cups of milk
1 lb of bacon
1/3 cup Polly’s Maple Spread
1-2 tsp of milk or cream
(Note: this recipe yields 24 donuts, if you only want twelve, simply halve the recipe)
To start, cook up a pound of bacon and set aside to cool.
Preheat the oven to 325 degrees F.
While the bacon cools, cream together the butter, vegetable oil, sugar and maple sugar in a bowl until smooth.
Once smooth add in the eggs, mixing until incorporated. Then add the baking powder, pancake mix, and milk, stir until well combined. The batter should resemble thick pancake batter.
Grease 4 donut pans, and fill each donut cup about half way up with batter. If you don’t have a donut pan, you can also turn these into delicious muffins.
Once each pan is full, crumble or dice your bacon into small pieces and distribute them evenly throughout the cups. Alternatively you can wait until you glaze to add the bacon on top or you can put bacon right into the batter before you fill the donut pan- whatever way you prefer.
Bake at 325 for about 25 minutes, rotating them halfway through. Because these are baked donuts, and we are using donut pans, they will be lighter on top than on bottom, but both should be cooked through, and the bottom should be golden brown. You might also lose some of your holes if you filled the donut cups too much, but thats ok, it makes them easier to glaze!
Wait until they are cool to remove them from the donut pans- if you do this too early they will fall apart.
When your donuts have cooled, make a simple glaze from our maple spread. Take about a 1/3 cup of maple spread, and combine over heat (or in a microwave- in 20 second intervals- it really doesn’t take much) with a couple tsps of milk or cream- depending how thin you want your glaze. If your glaze starts to thicken too quickly- simply reheat it to make it easier to work with again. You can also just heat up maple spread without the milk or cream, however, that stiffens up very quickly and is harder to work with.
Remove donuts from pans and spread the glaze over the donuts (or dunk the tops of the donuts in the glaze). Allow glaze to set up a bit before serving. Enjoy!