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Maple Bacon Donuts

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I can’t make donuts and leave off my favorite!  I know I’m on a maple bacon kick, but I can’t help it, it is seriously SO good!  I honestly did NOT expect to like the maple bacon craze, but I has me, completely!

I am in love with maple and candied bacon in pretty much all forms, and it is especially good as a donut

For me the key is the Candied Bacon, I haven’t liked it with just plain bacon.  Which is probably for the best, it makes it take longer so I don’t make them as often as I crave them…  I think if making the candied bacon went faster I might just eat these every day!

maple glazed donuts filled and topped with chopped candied bacon

I used my homemade raised donut dough for this recipe, but you can also switch it to this baked raised donut dough instead. It’s a bit lighter, and still tastes amazing. Let’s face it, everything tastes amazing with candied bacon and maple glaze, right?

it is easy to turn homemade raised donuts into filled donuts, add chopped candied bacon for a sweet treat, top with a maple glaze and more chopped candied bacon

2.67 from 3 votes
homemade maple bacon donuts
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Maple Bacon Donuts
Prep Time
2 hrs
Cook Time
4 mins
Total Time
2 hrs 4 mins
 
Course: Dessert
Cuisine: American
Author: Ashlee Marie
Ingredients
Donut
  • 6 Tbsp active dry yeast
  • 2 cup whole milk heated to 110 degrees
  • 5+ cup bread flour divided
  • 4 Tbsp granulated sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup butter
  • chopped candied bacon
  • canola oil for frying
Glaze
  • 1 1/2 Cup powdered Sugar
  • 2-4 Tbsp whole milk
  • 2 tsp maple extract
Topping
Instructions
Dough
  1. In your mixer, with your paddles, add the yeast, milk and 2 C flour and mix until smooth.
  2. Then let it rest, covered, in a warm spot for 20 mins.
  3. Mix to deflate and switch over to a dough hook.
  4. Add the sugar, salt, vanilla, eggs and egg yolks and mix on low until smooth!
  5. Now you'll start adding the flour, 1/2 cup at a time.
  6. Keep adding flour and mixing on low until the dough pulls away from the sides. It will still be very moist, and a little sticky, but not too much.
  7. Cover the dough and refrigerate for at least 1 hour, up to 12.
  8. Prep some pans by lining them with plastic wrap and spray them down with some no stick spray, like Pam.
  9. Pull the dough out and place on a lightly floured surface. Flour the top and roll out the dough...
  10. For traditional donuts you want to roll it out 1/4 inch thick.
  11. Take a round cutter (I like the 3 1/2 inch, but a 3 inch cutter works well too) and dip it in flour before each cut.
  12. Press the cutter all the way down, the twist a bit, then pull up.
  13. Next brush milk over half of the circles.
  14. Then add some candied bacon.
  15. Then place the other half of the circles on top, press down and pinching the edges around the circle. This will spread out the circles a bit.
  16. Then take the same cutter (or glass) and recut the donut, this will totally seal the edges so you won’t have to worry about the insides coming out when your frying the donuts!
  17. Place the donuts on the plastic wrap, make sure there is space between each one.
  18. Spray some more plastic with pam and cover the donuts, let them proof/rise for 5-20 mins
  19. Start heating 2 inches of oil over medium/high.
  20. You want the oil to be at 360 degrees, for me I maintained 360 between medium and medium/high. It's a little tricky, just keep the thermometer in to keep an eye on it.
  21. Check the dough every 5 mins by pressing a finger into the dough and if it springs back fast it needs more time, springs back slowly and it's ready!
  22. Fry for 1-2 mins on each side. For me 1 1/2 mins on each side was perfect!
  23. Flip to the second side carefully, you don't want to splash hot oil everywhere, I used a wide slotted flipper.
  24. Pull out and let drain on a wire rack over paper towels (I like to do it in a jelly roll pan to keep the grease contained.
Glaze
  1. Mix the powdered sugar, 2 Tbsp milk and the maple extract. Stir with a whisk or fork until smooth, add more milk if the the glaze is too thick 1/2 Tbs at a time.
  2. Press the donut into the glaze, twist, then life and let it drip off. And while the glaze is still warm cover with the candied bacon

how to seal filled raised donuts

See easy peasy, and delicious too! These were a huge hit with everyone at our donut party. I’ve made them like five times since the first time and I love them more every time! Esp warm, with the glaze soaking into the donut! Maple has always been a favorite of mine with donuts so the candied bacon just makes it all better.

I love biting into filled donuts and having a sweet treat like chopped candied bacon, topped with maple glaze and more chopped candied bacon

And there you have it! Warm, deliciousness that you will be SO glad you made! No seriously, make this before you make anything else.

it doesnt get much better than fresh homemade donuts, add some candied bacon and maple glaze and everyone will fall in love
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Reader Interactions

Comments

  6. As I am working late this evening and taking a little “blog” break I see these and now am craving them like mad! I love maple and bacon together and in a donut, well that’s just heaven.

    Reply

  8. These sound really good! I was wondering though would they still be good the next day? or would they get too soggy sitting inside a container? I want to bake them and then have them for a family gathering the next day .

    Reply

  9. Hi! I am obsessed with anything maple or bacon. I would love to make these. However, I printed the recipe out and the maple glaze ingredients and amounts given are different than what is listed in the steps. Could you please give the exact amounts and ingredients needed for the glaze? Thanks!

    Reply

  10. Thank you for your recipe! The glaze was delicious and the candied bacon helped me be more okay combining the two (donuts and bacon). Does the recipe really call for 6 Tablespoons of yeast? I had never made anything with that much yeast in it and was a little over-powered by the yeast-y taste in the finished donuts. Just curious! Thanks again for sharing! Really enjoyed learning a new treat!

    Reply

    • yes that’s what i use – some people are more sensitive to the taste of yeast, you can use less but will have to have longer rise times to get the same texture

      Reply

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