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Maple Bacon Mini Donuts

Servings 24 mini donuts (approx)

Ingredients

Donuts

  • 1/2 cup soymilk (DO NOT sub for another non-dairy milk)
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 3 tbsp aquafaba (I use the liquid from Suraj brand chickpeas, available at Superstore)
  • 1 tsp salt
  • 1/4 cup sugar
  • up to 3 cups flour, divided
  • 2 1/4 tsp quick-rise yeast
  • approx 2 cups canola oil (for frying; if you decide to use a sub, ensure it is an oil with a high smoke point, like peanut or refined coconut oil)
  • coconut bacon for on top

Maple Glaze

  • 1/4 cup icing sugar
  • 2 tbsp maple syrup
  • 1-2 tbsp soymilk

Instructions

To Make the Maple Glaze

  1. Add the icing sugar and maple syrup to a bowl, and stir well to combine. Add the water, a tablespoon at a time, until it has the smooth consistency of a glaze. Set aside.

To Make the Donuts

  1. Combine milk, water, vegetable oil, and the aquafaba in a small saucepan, and heat until warm, taking care not to overheat or bring to a boil.  (It needs to be warm so the yeast will activate. If it's too warm, it will kill the yeast and your donuts will not rise,)

  2. Combine salt, sugar, yeast, and 1 cup of the flour into the bowl of a stand mixer. Combine with the warm liquid mixture, and mix with a paddle attachment for 4 minutes on medium speed.

  3. Swap your paddle attachment for a dough hook, and knead the dough for about 5-7 minutes, gradually adding more flour, until the dough becomes smooth and elastic.

  4. Place the dough in a lightly oiled bowl, flipping it to grease the top. Cover, and let rise for about 10 minutes.

  5. Once risen, turn the dough out onto a lightly floured surface, and punch it down to remove air bubbles.

  6. Grabbing a couple of tablespoons of dough at a time (about the size of a Timbit), roll the dough into a ball between your hands. Poke a hole in the middle with a chopstick, and stretch it a bit. (These holes will shrink a little when the dough rises and then when you fry it.) Form each ball into a little donut shape, and lay onto a lightly floured plate or cookie sheet. Cover, and let rise until the indentation remains when you press it with your finger, about 20 minutes.

  7. In a large pot, heat about 2 inches of oil to 400F. Fry the donuts, a few at a time, until golden brown, turning once. This only takes a few seconds on each side, so be careful not to burn them!

  8. Drain the donuts on absorbent paper towels. Dip the tops in maple glaze, or drizzle it on top, and top with coconut bacon. Eat immediately; these taste best fresh.