Sourdough White Chocolate Maple Bacon Donuts

Wet Ingredients:

1/2 cup (113 g) unsalted butter, browned

1/4 cup (45 g) white chocolate chips

1 t cinnamon

1/4 t cardamom

Melt butter on a low heat in a medium sized pot. When butter is melted, add white chocolate. Stir constantly until chips melt, then bloom cinnamon and cardamom into mixture. Work at a low heat and remove as soon as chocolate melts, you don’t want this to cook. Allow to cool slightly. Transfer to stand mixer bowl. 

Whisk in:

1/2 cup milk (to help cool batter first) 

Then add:

1/3 cup (67 g) white sugar 

1/3 cup (73 g) brown sugar

Combine with paddle attachment.

Next add:

1/2 cup (80 g) sourdough starter, fed

1 1/2 teaspoons bourbon vanilla extract

2 eggs

1 teaspoons maple flavoring (I use frontier co-op) 

Beat together on medium for a few minutes. 

In a bowl sift together:

2 cups (250 g) all purpose flour

1 teaspoons baking powder

1/2 teaspoons baking soda 

1/2 teaspoons salt

Combine dry ingredients into wet until you don’t see any lumps on medium. 

Preheat oven to 350 F. Spray your donut pan. Transfer batter to piping bag or ziplock, and pipe into pan filling 2/3 of the way full. Bake for 10 minutes for smaller donuts, 15 for larger at 350 F. These need to be baked enough not to be soggy and not over baked or they’ll be dry. Watch them closely, your finger should spring back when you press down on the top when done. Immediately transfer to wire cooling rack. 

Maple Glaze:

2 cups powdered sugar (240 g)

1/4 teaspoon cardamom (optional)

1/2 teaspoon cinnamon

1 teaspoons maple flavoring 

4 Tablespoons half and half (more if you need thinner icing)

Combine in a bowl with beaters on high. Dip slightly cooled donuts and allow to rest. Dip a second time if you want more glaze.

Sprinkle tops with bacon crumbles.

Enjoy! 

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