Baked Maple Bacon Stout Doughnuts

When we first got our hands on Three Taverns Brewing Company Morning Smack Imperial Milk Stout, we knew we had to make a recipe with it! This maple, bacon, banana, coffee, milk stout is truly one-of-a-kind. Keeping with the theme of the ingredients in the beer, we decided to make some baked maple bacon doughnuts. We subbed all the milk products out of a traditional doughnut recipe and replaced it with this delicious imperial milk stout! The results were mind-blowing doughnuts that were easy to make and impossible to just have one! The best part was we used the leftover beer to pair with our freshly made doughnuts!

Print Recipe

Baked Maple Bacon Stout Doughnuts

Course

Desserts

Cuisine

Desserts

Prep Time

30 min

Cook Time

8-10 min

Servings

Ingredients

for the doughnuts

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 large egg
• 1/2 cup milk stout
• 1 teaspoon pure vanilla extract

for the maple bacon glaze

• 1 cup confectioners' sugar
• 2 tablespoons maple syrup
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons milk stout
• 6 stripes cooked & crumbled bacons

Course Desserts Cuisine Desserts Prep Time 30 min Cook Time 8-10 min Servings Ingredients for the doughnuts 1 cup all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/3 cup granulated sugar 2 tablespoons unsalted butter 1 large egg 1/2 cup milk stout 1 teaspoon pure vanilla extract for the maple bacon glaze 1 cup confectioners' sugar 2 tablespoons maple syrup 1/2 teaspoon pure vanilla extract 2 tablespoons milk stout 6 stripes cooked & crumbled bacons

Instructions

for the doughnuts

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.

   
3. In a small saucepan over medium-low heat, melt butter. Butter will begin to crackle and pop as it melts. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately and set aside to cool.

   
4. In a small bowl whisk together egg, milk stout, and vanilla extract. Add browned butter and whisk into the wet ingredients.

   
5. Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined being sure not to overmix batter.
6. Transfer batter into a plastic sandwich bag. Snip the tip with a pair of scissors and pipe batter into each doughnut mold about three-quarters full with batter.

   
7. Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

   
8. While the doughnuts cool, make the glaze.

   

for the maple bacon glaze

1. In a medium bowl, mix the confectioner’s sugar with maple syrup and vanilla extract until sugar starts dissolving. Slowly add milk stout to thin out the glaze. You might only need 1 tablespoon so mix as you go. Add more if necessary.

   
2. Spoon glaze over each doughnut. While glaze is still wet, add the bacon crumbles on top of each doughnut. Doughnuts are best served the day they’re made. Store in an air-tight container and refrigerate if you have any left after day one (doubtful!).

   

Recipe Notes

We adapted this recipe from www.shutterbean.com.

Share this Recipe

To learn more about the Three Taverns Brewery, please visit their: 

WEBSITE | FACEBOOK | TWITTER | INSTAGRAM