With a sweet maple glaze and crunchy bacon topping, these whole-grain doughnuts feel quite indulgent. Whole-wheat pastry flour gives them a hearty texture, and applesauce contributes moisture and sweetness so that we only have to use one tablespoon of maple syrup in the batter. You can help the glaze set up more quickly by refrigerating the doughnuts for a few minutes, but try not to completely chill them. They’re best served at room temperature.
Whole wheat pastry flour
2 tbsp(s), divided
1 large egg(s)
Powdered sugar (confectioner's)
Cooked crisp center cut bacon
- Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together applesauce, 1 tbsp syrup, vanilla, and egg. Add applesauce mixture to flour mixture; stir until well combined. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pan, smoothing top. Bake at 375°F until a wooden pick inserted in center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Cool to room temperature.
- In a small bowl, stir together powdered sugar and remaining 1 tbsp syrup. Add ½ to 1 tsp water, ¼ tsp at a time, to create a glaze consistency. Dip doughnut tops into glaze; invert onto a plate and sprinkle evenly with bacon. Let stand until glaze is set.
- Serving size: 1 donut