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Choose your own adventure with these moist and delicious one-bowl baked donuts that you can make three ways: Maple Bacon Donuts, Milk and Cereal Donuts, or Coffee and Chocolate Donuts!
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Easy Baked Donuts Three Ways

Choose your own adventure with these easy baked donuts that you can make three ways: Maple Bacon Donuts, Milk and Cereal Donuts, or Coffee and Chocolate Donuts!
Course Breakfast
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Author Tracy

Ingredients

Special Equipment

Easy Baked Donuts

  • 1/2 cup sour cream
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons (75g) granulated sugar
  • 2 tablespoons (25g) brown sugar
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Pinch of nutmeg

Maple Bacon Donuts

  • 6 slices Signature Farms bacon cooked until crisp
  • 2 tablespoons (1oz) butter
  • 1/4 cup (50g) brown sugar
  • 1 tablespoon and 1 1/2 teaspoon milk
  • 1 1/2 teaspoon corn syrup
  • 1 teaspoon maple extract
  • 1 cup (120g) powdered sugar sifted

Milk and Cereal Donuts

  • 2 cups Signature SELECT Honey Nut Toasted Oats
  • 1 1/2 cup (180g) powdered sugar sifted
  • 1 tablespoon (.5oz) butter melted
  • 1 1/2 to 3 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Coffee and Chocolate Donuts

  • 2 tablespoons Signature SELECT Coffee
  • 2 tablespoons (1oz) butter
  • 2 teaspoons corn syrup
  • 1/2 cup (3oz) chopped semi-sweet chocolate (high-quality chips are fine)
  • 1 cup (120g) powdered sugar sifted
  • Sprinkles optional

Instructions

  • Preheat your oven to 350°F and grease your donut pan.
  • In a large bowl, whisk together sour cream, egg, vegetable oil, vanilla extract, granulated sugar and brown sugar until smooth.
  • Add flour, baking soda, salt, and nutmeg and stir until just combined. Transfer mixture to a disposable plastic bag (drape bag over a large empty cup for easy filling), snip off a small triangle from the corner, and pipe batter into donut pan, filling each ring 3/4 of the way full.
  • Bake for 11 to 14 minutes, until the top of the donuts spring back when lightly pressed. Immediately turn out onto a cooling rack and cool completely before glazing.

Maple Bacon Donuts

  • Roughly chop bacon and set aside for topping.
  • In a medium saucepan, over medium heat, combine butter, brown sugar, milk, and corn syrup. Cook, stirring occasionally until butter is completely melted and brown sugar dissolved. Stir in maple extract and remove from heat. Whisk in the powdered sugar. Transfer glaze to a bowl and dip the first donut before topping it immediately with chopped bacon. Repeat with the remaining donuts and enjoy!

Milk and Cereal Donuts

  • Pour cereal into a bowl wide enough to dip your donuts.
  • In a medium bowl, combine powdered sugar, melted butter, 1 tablespoon of the milk, vanilla, and salt. Whisk together and add milk by the 1/2 teaspoon until glaze is just thin enough to drizzle. 
  • Dip each donut first in the glaze then in the cereal. Allow donuts 5 to 10 minutes for glaze to set and enjoy!

Coffee and Chocolate Donuts

  • In a medium saucepan, over medium heat, combine coffee, butter, and corn syrup. Cook until butter is melted. Add chocolate and whisk until melted and smooth. Remove from heat and whisk in powdered sugar. Transfer glaze to a bowl wide enough for dipping.
  • Dip first donut in the glaze and top immediately with sprinkles if desired. Repeat with remaining donuts and enjoy!

Notes

Baked donuts are best on the first day. Chocolate donuts may be stored in an air-tight container at room temperature for up to 48 hours. Bacon donuts should be stored in the refrigerator. Cereal donuts should be enjoyed immediately as the cereal will lose its crunch.