This post is sponsored by Eggland’s Best. The opinions and text are all mine. #AllIWantForChristmasIsEB #onlyfeedmeeb
Tis’ the season for baking and these baked donuts are the perfect breakfast or sweet treat for the holidays! This fluffy, spiced donut is topped with a sweet, maple glaze and crispy bacon. It’s a flavor combo that will have your friends and family going back for seconds.
As always I used Eggland’s Best eggs in this recipe. Compared to ordinary eggs, EB eggs are the only eggs that contain:
- 6x more vitamin D
- 10x more vitamin E
- 25% less saturated fat
- More than double the Omega-3’s & vitamin B12
Egglands’s Best is available nationwide, just look for the “EB” stamp right on the shell!
INGREDIENTS
Donut Batter
- 2 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 ½ tsp Allspice
- ½ cup Brown Sugar, packed
- 4 tbsp Unsalted Butter, softened
- 2 large Egg
- 1/2 cup Sour Cream
- 1 ½ tsp Pure Vanilla Extract
- 4 tbsp Whole Milk
Glaze and Topping
- 1 cup Powdered Sugar
- 1/3 cup Maple Syrup
- 8 strips bacon, cooked & crumbled
INSTRUCTIONS
- Preheat oven to 325 F. Spray donut pan with non-stick cooking spray. Set aside.
- In a medium mixing bowl, mix flour, baking powder, allspice and salt. Set aside.
- In a stand mixer, cream butter and sugar until combined. Add egg, sour cream, vanilla, and milk. Mix until combined.
- Slowly mix in dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly between donut molds.
- Bake for 12-14 minutes.
- Carefully remove donuts from pan and transfer to cooling rack to completely cool.
- In a small mixing bowl, whisk together powdered sugar and maple syrup until smooth. Dip each donut into the glaze, then return to cooling rack. Immediately top with bacon. Allow glaze to set, then serve.
*Makes 12 Donuts
