The Lumberjack first appeared as a one-time offering at a vegan bake-off, yet woodsmen are rumoured to still tell the tale of its existence. Yes, returning to camp from a hard day’s work, the giants of pioneer lore might have snickered at a tray of strawberry cupcakes. But they would have quickly dropped their axes and called “Timber!” to fell one of Bunner’s legendary Lumberjack donuts. Dripping with a hearty dose of Canadiana, this donut is first topped with a sweet maple glaze and then dipped in crispy vegan “bacon.” This recipe takes a little time and finesse, so clear the wood chips and get ready to test your strength and endurance.
- Yield: 12 donuts
- 1 batch cinnamon sugar donuts (omit cinnamon sugar topping)
For the smoked coconut bacon
- In a container that won’t stain or absorb odours (a Mason jar works well), combine the flaked coconut, water, oil, maple syrup, vinegar, tamari, paprika, garlic powder, and liquid smoke (if using). Shake gently to thoroughly mix without breaking up the coconut flakes too much. Let the mixture marinate for at least 1 hour at room temperature.
- Prepare the donuts and let cool for 10 minutes before removing from the pans.
- Heat a large frying pan over medium-high heat. While the pan is heating, strain the coconut, discarding the marinade. Spray the hot pan lightly with canola oil, then add the coconut to the pan. Cook for 5 to 10 minutes, using a wooden spoon or metal spatula to push around the coconut “bacon,” being careful to not let it burn. Remove the coconut from the heat as soon as the sides become a bit dark and crispy around the edges, placing on a plate lined with several sheets of paper towel. Break up the coconut a bit as it cools if it sticks together. For the maple dip
- In a frying pan over medium heat, melt the butter, then whisk in the sugar, maple syrup, and vanilla until smooth and somewhat thick.
- Using your hands, dip one side of each donut in the maple dip and place on a cooling rack with a sheet of parchment paper beneath to catch drips. Sprinkle coconut bacon on top. Best served same day.