Maple and Bacon Doughnuts

Ingredients

• 3 cups unbleached all-purpose flour
• 1 cup granulated sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup (1 stick) salted butter
• 1 cup buttermilk
• 3 large eggs, beaten
• 2 tablespoon maple syrup
• 1 teaspoon maple extract

Glaze

• 1 1/4 cups powdered sugar, sifted
• 1/2 cup maple syrup
• 1/2 teaspoon maple extract
• 8 slices crispy cooked bacon, crumbled

Directions

1. Preheat the oven to 375 degrees F and position an oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.
2. In large bowl, combine the flour, sugar, baking powder, and baking soda with a whisk. Melt the butter in small pot over low heat and set aside. In medium bowl, combine melted butter, buttermilk, eggs, maple syrup, and maple extract with a whisk until foamy, 1 to 2 mins. Pour the egg mixture into the flour mixture and stir, until completely combined. Use a pastry bag fitted with a 1/2 inch round tip, divide batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon sized resealable plastic bag. Fill the bag and using scissors, remove 1/2 inch from one of the bottom corners and proceed filling the pans as described.
3. Bake 8 to 10 mins until doughnuts spring back when lightly touched. Remove from oven, invert the doughnuts onto a rack, and all to cool completely.
4. Make the glaze, in medium bowl, combine powdered sugar, maple syrup and maple extract with a whisk, mixing until smooth.
5. Glazing the doughnuts, dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. While the glaze is wet, evenly distribute the bacon on top of the doughnuts. Place doughnuts on a platter and serve. These doughnuts are best served fresh.