Douts with ahorn syrup and bacon |

How often does it happen that you literally try every single recipe in any one cookbook? I bet that is a very rare thing right? For me it is maybe a little bit more common since we do a lot of tasting if we have a cookbook shoot, but rarely do I actually like all of them. I mean, tastes vary, so it is only natural that there are dishes you like and dishes you don’t like. But the book that recently came out by Miljuschka Witzenhausen is a totally different story. Every single recipe I tried (and I’m thinking it is close to 95% of all the recipes in the book) was ridiculously good. So good in fact that I had to seriously go on a diet after the shoot was over. We drowned in sugar, butter and all other things delicious.

Alex and Jessica styling the donuts
Alex and Jessica styling the donuts

The book is based on a series that ran here in the Netherlands about foodtrucks in the US. Miljuschka did a program on 24kitchen for that and the recipes in the book are based on that. So, so good… I’m hoping – for all you English speaking people out there – that it will be out in English at some point in the near future… If not, at least I can give you my favorite recipe from the book. It was a hard choice, I tell you. I could easily fill a month of blog posts giving you all the recipes I like but I’m pretty sure the publisher would not be amused if I did… πŸ™‚

A film crew in my kitchen during the shoot..
A film crew in my kitchen during the shoot..

So here it comes; the recipe that is certainly not healthy, but if you don’t eat it every day you’ll be ok!

O and on a sidenote: I’ve created a separate facebook page for the English version of Simone’s Kitchen. Just because it made more sense and the other one is more and more only in Dutch. So if you want to make me happy (I have only 2 likes sofar and one being from please like the page here

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Sweet, salty and soft donuts

Be aware that you need to make the dough for the donuts the night before.
Prep Time: 15 hours 51 minutes
Cook Time: 30 minutes
Servings: 14 donuts



  • 60 gr unsalted butter
  • 4 tsp baking powder
  • 1/2 tsp nutmeg
  • 1,5 tsp salt
  • 200 gr sugar
  • 250 ml full fat milk
  • 2 eggs
  • 500 gr all purpose flour


  • 14 slices of bacon
  • 60 gr butter unsalted
  • 120 ml maple syrup
  • 110 gr icing sugar



  • Melt the butter and set aside
  • Stir the baking powder, the nutmeg, the salt and the sugar together in a bowl. Mix the melted butter, milk and eggs through it. Stir the flour in, in four batches. Cover the bowl with cling film and put in the fridge overnight.
  • Rol the dough the next morning until it is about half a centimeter thick. Heat the frying pan with oil to 180 ˚ C.
  • Use a cutter to make round out of the dough or use a large glass to do that. For the middle round (the famous donut hole) use a small shooter glass
  • Fry the donuts 2 to 3 minutes on each side. Leave to drain on kitchen paper.


  • Bake the bacon crispy in a pan and leave to drain on paper.
  • Heat the butter and maple syrup together in a pan. As soon as it is melted stir through the icing sugar.
  • Time to finish your donuts! Dip the fried donut in the frosting. Crumble the bacon over the top
Course: Dessert
Author: Miljuschka Witzenhausen


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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