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+ servings

Bacon and Maple Glazed Donuts

Felesha Bell
This is just pure happiness for breakfast or lunch at its very best!
5 from 3 votes
Prep Time 8 hrs 30 mins
Cook Time 2 mins
Total Time 8 hrs 32 mins
Servings 20


  • 1 cup + 2 T. whole milk
  • 1/4 cups granulated sugar
  • 1 envelope instant yeast
  • 4 cups all purpose flour
  • 1/2 tsp. kosher salt
  • 1 and 1/4 stick unsalted butter cut
  • 2 eggs
  • 1 tsp. vegetable oil
  • 4 bacon slices thick cut
  • 1 and 1/2 cups powdered sugar
  • 1/4 tsp. kosher salt
  • 1/2 cup pure maple syrup
  • 1/4-1/2 tsp. maple extract
  • 48 oz. vegetable shortening


  • 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.
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