Add whole milk to a saucepan fitted with a thermometer. Warm the milk over low heat to 120-130 degrees.

Add sugar to the milk and stir to make sure it dissolves.

Add 1 envelope of instant yeast to a small bowl and pour the milk mixture over it, stir gently to combine and then let it rest.

Add all purpose flour and kosher salt; stir to combine. Set aside.

Melt butter over very low heat until just about melted; remove from the heat and continue stirring until completely melted.

Beat eggs and pour into the melted butter. Be sure that butter is not too hot as we don't want scrambled eggs here. Pour into an electric mixer fitted with a dough hook and turn to medium-low speed

Pour the yeast mixture into your butter mixture and allow it to mix until completely combined. Add the flour mixture in 1/2 cup increments to the mixer.

Turning off the mixer and scrape the bowl down. Start it up again at the same speed for 9 minutes. After 9 minutes, stop the mixer again and poke the dough. If it springs back, it's ready! :) If not, keep kneading for a couple more minutes.

Turn off your mixer and let the dough rest for about 10 minutes.

Transfer the dough to a bowl that has been lightly vegetable oiled and toss it around to coat. Cover the bowl with a sheet of plastic wrap and place it in your fridge overnight.

Lightly flour your counter, remove the dough from the fridge and place it on the floured counter. Take a rolling pin and roll the dough from the center outward on all sides until about 1/4 inch thick.

Take a 3 inch donut cutter, cut out as many donuts as possible and place on a baking sheet lined with a Silpat .

Re-knead the dough by hand and repeat until all of the dough has been cut.

Cover your doughnuts with a tea towel and place in a warm spot in your kitchen. Feel free to heat up your oven; turn it off, then place your covered baking sheets on top. Let's forget about them for 1 hour and maybe 15 additional minutes.

Fry bacon until crisp; drain on a paper towel and then chop into small bits.

Combine powdered sugar with 1/4 tsp. kosher salt, maple syrup and 1/4-1/2 tsp. of maple extract (depending on your taste buds) in a small bowl.

Whisk it up until its completely smooth and ready for dipping.

Heat up vegetable shortening in a large pot

Keep a thermometer in the pot to ensure that your oil doesn't get too hot while frying.

Place 2-3 proofed donuts into the hot shortening and fry on one side for 1 minute and flip to the other side for another minute with a wooden skewer stick. Donut holes will only take about 30 seconds on each side. Be sure your monitoring your temperature as you fry. Keep it right around 375 degrees.

Remove the donuts and place them on a paper towel to quickly drain them on both sides and place onto a cooling rack. Repeat until all of your donuts are done.

Dip your donuts into the glaze and then sprinkle them with the chopped bacon. Serve immediately. Say Grace and enjoy!

Note: After proofing, freeze any donuts that you won't make immediately until next time. Freeze the proofed donuts in a single layer until they become solid disks. Wrap each donut in a double layer of plastic wrap and put them in a freezer bag until ready to make. Be sure to defrost completely before frying.