Mini Agave Bacon Doughnuts

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So I was making some bacon treats for my coworker’s roommate’s dog, Cassidy, who is a sweetheart. I tweaked my doggy cinnamon roll treats recipe just by adding some bacon fat. This made me realize that the bacon in my fridge should get used, so I decided to make maple bacon doughnuts.  Now fried doughnuts are amazing, but since we’re already putting some crispy bacon in there, I thought why not make them baked? And then because well, I only have a mini doughnut pan, I decided to make mini doughnuts. Then I realized I have no maple syrup. Womp. But I had a bottle of agave syrup, so I decided to use that instead. And voila!

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So let’s get started!



-3 slices bacon

-1 cup AP flour

-1/4 cup brown sugar

-1/4 tsp salt

-2 tsp baking powder (I know this sounds like a LOT, but it’ll be fine)

-1/2 cup milk (preferably whole)

-2 tbsp bacon fat

-1 egg

-1/4 cup agave syrup (or maple syrup)


-2 tbsp agave or maple syrup

-1/2 cup powdered sugar




-中力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ2)

-卵 (1個)

-牛乳  (100 ml)



-アガベシロップまたはメープルシロップ(52 ml)


-シロップ (大さじ2)

-粉砂糖 (52 g)


  1. Fry up the bacon until nice and crispy, let cool and chop into small pea sized pieces.
  2. Mix together the AP flour, baking soda, brown sugar and salt in a medium sized mixing bowl.
  3. Mix together the milk, bacon fat, egg and agave or maple syrup in a measuring cup.
  4. Pour the liquid mixture into flour mixture and mix to combine. Let the batter rest for about 30 minutes or overnight in the fridge.
  5. Mix in about 2/3 of the chopped bacon and preheat the oven to 350ºF.
  6. Pour the batter into a mini doughnut or regular doughnut pan (about 2/3 full, these will rise) and bake.  For mini doughnuts bake for about 8 minutes. For regular doughnuts bake for 17 to 20 minutes.
  7. Let the doughnuts cool, glaze and sprinkle the remaining bacon pieces on top.


  1. ベーコンをカリカリに焼き、小さく刻む。ベーコンの油を大さじを小さなおさらに入れます。
  2. ボウルに中力粉、塩、三温糖とベーキングパウダーをかき混ぜます。(ボウル1)
  3. 他のボウルに牛乳、卵、ベーコンの油とシロップをかき混ぜます。(ボウル2)
  4. ボウル2をボウル1に加えかき混ぜます。生地を30分休めます。
  5. 刻んだベーコンを3分の2を生地に加えよく混ぜます。
  6. オーブンを170ºCまで温めます。
  7. 生地をドーナッツの型に入れ焼きます。ミニドーナツの場合は8分、普通のサイズの場合は17分から20分。
  8. ドーナッツが焼けたら、ドーナッツのグレーズを作ります。シロップと粉砂糖を混ぜ、ドーナッツの上にかけます。仕上げに残りの刻んだベーコンをのせます。

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Hugs and puppies!


Vanilla Mini Doughnuts

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I finally caved and bought a mini doughnut pan and along with the madeline pan that I bought a few weeks ago, it was probably one of the best decisions that I made this year.  I had only ever made fried doughnuts, so I used my Barefoot Contessa Foolproof cookbook for some help.  She had a delicious recipe for cinnamon baked doughnuts. I didn’t feel like putting cinnamon or nutmeg in the batter though and ended up tweaking it a bit.  Additionally, instead of dunking the doughnuts in cinnamon sugar, I made some pretty pastel doughnut glazes and covered some in sprinkles.  They were absolutely delicious and adorable, which also made them very dangerous because they’re small and you think nothing of popping 5 or 10 into your mouth…

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This recipe will make about 50 doughnuts, so feel free to cut it in half or so to make less or double it to make more.

Let’s get started!

この前ミニドーナッツの肩を買いました。ドーナッツは揚げるととても美味しと思いますが、焼いても美味しいよ!このミニドーナッツはとても可愛くて、はまってしまいました。ミニドーナッツを使ったことが無かったので、私の大好きな料理人Ina Gartenって言うチェフのレシピを使ってみました。Ina Gartenは、アメリカのFood NetworkのチャンネルのBarefoot Contessaと言うテレビ番組のチェフです。彼女の料理本をお姉さんから貰ったので、彼女の焼きドーナッツのレシピを使いました。でも、砂糖の量があまりにも多っかたので、少し控え目にしました。ドーナッツは自分で作ったアイシングとキャンディチップでデコレーションしました。

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-2 cups AP flour

-3/4 cup granulated sugar

-2 tsp baking powder

-1/2 tsp kosher salt

-1 egg

-1 1/4 cup milk

-2 tbsp melted unsalted butter

-2 tsp vanilla extract

Doughnut glaze

-3 tbsp milk

-1/2 cup powdered sugar

-Food coloring


-Chocolate ganache


-294 g  強力粉

-150g グラニュー糖

-2 g ベーキングパウダー

-1 g 塩

-1 卵

-300 ml 牛乳

-18 g 無塩バター

-6 g バニラエッセンス


-27 g 牛乳

-40 g 粉砂糖




  1. Mix together the flour, baking powder, sugar, and salt.
  2. Mix together the milk, melted butter and egg until combined.  Pour that over the dry ingredients, add the vanilla and mix until combined.
  3. Spray the mini doughnut pan with non-stick spray and spoon the batter into the pans until they’re about three quarters full.
  4. Bake at 350ºF for 6-8 minutes or until a toothpick comes out clean.
  5. Transfer the doughnuts onto a wire rack to cool and repeat steps 3 and 4 until all the batter is gone (this batter made about 4 to 5 trays of the mini doughnuts).
  6. For the glaze, mix together the powdered sugar and milk until you reach your desired consistency. Add more milk to thin the icing and more powdered sugar to thicken. Icing glaze that’s too thin will simply soak into the doughnut or drip off.  I found that the best consistency is a slightly thick icing glaze that’s will hold a swirl for a few seconds when you draw a pattern into the icing with a fork or a chopstick. To add color, simply tip the tip of a toothpick into some food coloring and mix in the color a bit at a time to create the desired shade.
  7. Dip the doughnuts into the icing glaze and place on a wire rack to allow the icing to set.  You can also add sprinkles if you so desire.


  1. 溶かしたバター、牛乳、バニラと卵をよくかき混ぜます。
  2. ボウルに強力粉、砂糖、塩とベーキングパウダーをよく混ぜます。ボウルに牛乳を加え、またよく混ぜます。
  3. ミニドーナッツの肩にドーナッツがくっつかないよう肩にバターを塗り(または、スプレーする)。ドーナッツの生地を型にれます。ドーナッツの肩に入れすぎないように注意。
  4. オーブンを170ºC予熱で温め、ドーナッツを6分から7分焼きます。竹串で刺して生地が付いてこなければ完成。
  5. 牛乳と粉砂糖をよく混ぜアイシングを作ります。ゆるすぎたら粉砂糖を加え、固すぎたら牛乳を加えます。ドーナッツのアイシングは、ゆるすぎたらドーナッツにしみ込むので注意。色素をフードカラーリングを使いながら色をつけます。パステルな色を作る場合、爪楊枝に少しフードカラーリングをつけて、よくアイシングに混ぜます。
  6. 出来上がったドーナッツにアイシングをつけて、仕上げにキャンディチップをふりかけます。

I know I’ll definitely be making more doughnuts soon!

Hugs and puppies!


Apple Cider Doughnuts


I’ve made doughnuts before in many different varieties. With crisco, bacon fat, regular butter or a mix of butter and crisco. I’ve made different glazes and different shapes. I’ve even made doughnuts with almond milk!  But seeing as I’ve never made apple cider doughnuts and it’s getting nice and cool in NYC, I decided why not? I based the recipe off Food 52, which has some really great recipes, by the way. These apple cider doughnuts are perfect for a fall snack. Especially if you haven’t had time to check out some apple orchards to go apple picking.


I don’t know why, but I find making doughnuts pretty nice.  It’s just a little time consuming, but totally worth it. A lot of the time is some down time, you have to the let dough rest a bit, but once you get frying, you’ll be done in no time. I don’t think there’s anything better than a doughnut fresh out of the oil.

Also fun fact that I learned through this recipe, you can substitute all purpose flour for cake flour.  For every cup of all purpose flour, subtract 2 tablespoons of AP flour and replace with 2 tablespoons of corn starch.  This mixture of corn starch and all purpose flour will be the equivalent of one cup of cake flour. Gotta love these substitutions right?

These will definitely brighten up the workplace and they make a perfect snack for any time of the day.

So let’s get started!


-1 cup of apple cider
-2 1/2 cups of AP flour
-6 tbsp. corn starch
-1 tsp baking powder
-1 tsp salt
-1/2 tsp pumpkin spice
-1/3 cup granulated sugar
-2 tbsp unsalted butter
-1 egg
-1 egg yolk
-1/3 cup buttermilk (or 1/3 cup regular milk with 1/2 tsp of apple cider vinegar)
-Canola oil for frying
-Raw sugar and cinnamon for topping


  1. Pour the apple cider in a sauce pan and reduce until there’s only about 1/3 cup of apple cider left.  Remove from the heat and let it cool.
  2. Mix together the flour, cornstarch, salt, pumpkin spice and baking powder. Set aside.
  3. In a medium sized bowl, mix together the butter and sugar until it reaches a grainy, wet sand like consistency.  Add in the egg and egg yolk and mix to combine. It should turn thick and pale yellow.
  4. Mix the reduced apple cider and buttermilk together.
  5. Add in the flour mixture and the buttermilk mixture alternating in three different batches Mix to combine. The dough will be a tad sticky, like cookie dough. Once the dough has come together, cover in plastic wrap and place in the fridge for two hours or overnight.
  6. On a heavily floured surface, roll the chilled dough out in a layer about 1/2 inch thick. Using a doughnut cutter or a circle cookie cutter and a smaller circle cookie cutter/piping tip to cut out doughnuts. Be sure to flour the dough after cutting them out. They tend to get sticky if they are kept at room temperature for too long. If this happens, pop them in the freezer for ten minutes or so. DSC_0665
  7. Meanwhile in a dutch oven, heat about 2 to 3 inches of oil until it reaches 360ºF. Add in the doughnuts, be careful not to crowd the pan, and cook for at least a minute on each side.  Once one side browns, flip and cook for another 1 more minute. DSC_0666
  8. While the doughnuts fry, mix together about 1/2 cup of raw sugar with 2 teaspoons of ground cinnamon.
  9. As soon as the doughnuts fry up golden brown, remove from the oil and let drain for a few seconds. Then place in the bowl of cinnamon sugar and thoroughly cover the doughnuts. DSC_0675
  10. Once all the doughnuts are fried, fry the doughnut holes. DSC_0674


    These doughnut holes are perfect bite sized doughnuts. So so delicious!

Let the doughnuts cool on a wire rack and pack them up to share with friends, co-workers, or just eat them on your own. They taste good either way.DSC_0670

Hugs and puppies!