Apple Cinnamon Maple Bacon Donuts



340g Plain flour
3 tsp. Baking powder
2 tsp. Ground cinnamon
½ tsp. Ground ginger
¼ tsp. Ground nutmeg
155g Brown sugar
250mL (1 cup) milk
60g Unsalted butter, melted, cooled COTTEE'S® Maple Flavoured Syrup, to serve
100g Caster sugar
100g Cooked crispy streaky bacon, finely crumbled or chopped
60g Unsalted butter, melted


Preparation Steps
  • Preheat oven to 180ᵒC/160ᵒC fan forced. Lightly grease two 12-hole non-stick donut pans with 7cm-diameter rings. Sift flour, baking powder, cinnamon, ginger and nutmeg into a large bowl. Stir in brown sugar. Make a well in the centre.

  • Combine the apple, milk and butter in a bowl. Add to the dry ingredients and stir well to combine.

  • Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe into the prepared pans, dividing evenly among them. Smooth the surface with the back of a spoon dipped in water. Bake for 15 minutes or until a skewer inserted in the donuts comes out clean. Set aside in the pans for 2 minutes, then turn onto a wire rack to cool slightly.

  • Meanwhile, for the topping, combine the sugar and bacon in a large sealable plastic bag.

  • Working with 1 hot donut at a time, brush lightly with butter and place in bacon-sugar bag. Seal bag and gently shake to completely coat donut. Remove donut, shaking off excess sugar, and return to wire rack. Drizzle donuts with maple syrup and serve warm.


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