Whiskey Bacon Baked Donuts
Each year this 0% Irish girl begrudgingly celebrates St. Patrick’s Day via her husband’s long-standing party tradition dating back to his bachelor days.
Ingredients
- 2/3 cup buttermilk or kefir
- 1/2 cup brown sugar
- 1/2 cup vanilla Greek style yogurt
- 1 egg
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 slices cooked bacon, crumbled
- 1 cup vanilla Greek style yogurt
- 1/2 cup powdered sugar
- 1 tablespoon whiskey
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl, beat together buttermilk, brown sugar, 1/2 cup yogurt and egg.
- In a separate bowl, whisk together flours, baking powder, cinnamon, nutmeg, baking soda and salt.
- Add dry ingredients to wet better and beat until just incorporated (dough will be sticky.) Fold in half of the bacon crumbles.
- Grease a 6-count donut pan with cooking spray. Fill each cavity with dough.
- Bake for 15-18 minutes until donuts start to turn golden brown. Remove form pan and cool on a rack.
- Repeat with remaining dough.
- While donuts are baking, make the frosting by beating 1 cup yogurt, powdered sugar, whiskey and vanilla together.
- Line a colander with two coffee filters. Spoon in frosting. Put colander in a large bowl and refrigerate for 1 hour.
- To frost the donuts, dip each donut into the frosting until half of it is covered. Place on a rack. Repeat with remaining donuts.
- Sprinkle remaining bacon on top of donuts and serve. (Best if served the day they are made.)
