Recipe courtesy of Kardea Brown
Mini Maple-Glazed Doughnuts with Coconut "Bacon"
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 373
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 136 mg
You may not know this about me, but I'm not one to gravitate towards doughnuts if there are other sweet treats available. That was, until I made these mini doughnuts. They are sooo good—salty and sweet at the same time, which is my favorite flavor combo of all.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 373
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 136 mg
Ingredients
Coconut "Bacon":
Doughnuts:
Maple Glaze:
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Directions
Special equipment:
a deep-fry thermometer- For the coconut "bacon": Preheat the oven to 350 degrees F.
- Mix together the coconut chips, soy sauce, liquid smoke and maple syrup in a medium bowl. Spread in a single layer on a parchment paper-lined baking sheet. Bake, stirring halfway through, until the coconut is golden brown, 8 to 10 minutes. Set aside to cool. The “bacon” will crisp up as it cools.
- For the doughnuts: Melt the butter in a medium saucepan over medium heat. Add the almond milk and coconut oil. Remove from the heat and set aside.
- Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F.
- Whisk together the flour, cane sugar, baking powder and salt in a medium bowl. Make a well in the center and pour the hot milk mixture in the well. Mix until a thick dough forms. Roll portions of dough into 12 balls and use your thumb to make holes in the centers.
- Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels.
- Meanwhile, make the maple glaze: Stir together the confectioners' sugar, maple syrup, maple extract and salt in a small bowl. Dip the doughnuts in the glaze and sprinkle with the coconut “bacon” before serving.
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