Miss Kardea Brown's savory Mini Maple-Glazed Doughnuts with Coconut ìBaconî, as seen on the Food Networks, Delicious Miss Brown, Season 6.
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
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.


Coconut "Bacon":


Maple Glaze:


Special equipment:
a deep-fry thermometer
  1. For the coconut "bacon": Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F.
  5. 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.
  6. Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels.
  7. 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.