Tuesday, December 25, 2012

Quick Maple Bacon German Chocolate Doughnuts


Just Delicious!


This is another one of my quick doughnut recipes when I want something sweet to eat in a hurry. I decided to take these doughnuts to another level by using bacon, pecans and maple syrup. 


After mixing the batter add it to a freezer bag and create a mock pastry bag. Cut the tip of the bag off and pipe dough in a circle into doughnut mold.

Use the back of a teaspoon to flatten dough out after piping. Tap pan on counter to release air bubbles.


After doughnuts are finished baking allow to cool five minutes in pan, move to a cooling rack and dip in glaze, then sprinkle chopped bacon and pecans on top. Allow to dry about 5 minutes.

 These doughnuts are not only visual pleasing they taste awesome.


Come on and bite me, you know you want to.



Quick Maple Bacon German Chocolate Doughnuts

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 18 doughnuts


Ingredients:

1 box German chocolate cake mix
1 box jello chocolate instant pudding mix
4 eggs
1/3 c. vegetable oil
1/2 stick melted butter
1 c. water
1/2 tsp. vanilla
Glaze (recipe below)

Directions:

In a large mixer, mix cake mix, jello, eggs, vegetable oil, melted butter, water and vanilla. Beat on medium speed about 2 minutes. Scape bottom of mixer and sides and mix 30 seconds more.

Add batter to freezer bag and pipe into doughnut mold. Bake at 325 degrees for 15-20 minutes.

Let doughnuts cool in pan for 5 minutes then remove and transfer to a cooling rack. Dip in glaze, sprinkle pecans and crumbled bacon on top.
 
Glaze:

2 c. confectioners sugar
2/3c. half and half
4 tbsp. bacon grease
3 tbsp. maple syrup
½ tsp. vanilla
8 slices of bacon, cooked crumbled
1 c. diced pecans

In a large bowl add confectioners sugar, half and half, bacon grease, maple syrup and vanilla. Mix well. In a separate bowl mix bacon and pecans and set aside.

12 comments:

  1. Oooh, these sound amazing! I haven't seen the maple/bacon combo with chocolate doughnuts before, which is just ridiculous because I bet it's fantastic! :D

    ReplyDelete
    Replies
    1. Hello Allison,
      They are so good, it taste like breakfast. It's like eating chocolate pancakes with bacon all in one.
      Lisa

      Delete
  2. these look awesome.do you think mini bundt pans would work also? thanks:)

    ReplyDelete
    Replies
    1. Hello Valerie,
      Yes I have made these in mini bundt pans and they are so good. I like the mini pans and I glaze them like 3 times. Allowing the glaze to dry about 5 minutes after each glazing so it doesn't drip off.
      Lisa

      Delete
  3. The text of this recipe doesn't match the ingredients. Also, there is no instruction on how to make the glaze. I wanted to make these for my husbands birthday, but the glaze is too watery to stick on the donuts (and this is after realizing that the cream does not go in the glaze but in the donuts instead). Please fix?

    ReplyDelete
    Replies
    1. Shawn the recipe is correct as written, the glaze was missing the confectioners sugar which will thicken your glaze, sorry I forgot to put that part. The cream does go into the glaze, not the doughnuts. I hope this helps.

      Delete
  4. These have all my favorite food groups - chocolate, maple syrup, pecans, bacon... YUMM! One question: your directions state: "In a large mixer, mix cake mix, jello, eggs, MELTED BUTTER, water and vanilla." Your ingredients do not call for melted butter, but 1/3 c. vegetable oil is listed. Just wondering if oil is preferable to butter, or vice versa, or if it even matters?
    Thanks for sharing!

    ReplyDelete
    Replies
    1. I think when I made these doughnuts I ate most of them before I wrote the recipe and that is why I was so confused...lol...I used both butter and oil...lol I updated it....

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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