Okay, so let me tell you about these Maple-Glazed Bacon Donuts. Seriously, if you haven’t tried the sweet and savory magic of biting into a fluffy donut coated in sticky maple glaze and sprinkled with crispy, salty bacon… well, you haven’t truly *lived*. It sounds a little wild at first, I know! But trust me, this combo is an absolute game-changer. It’s like breakfast and dessert had a glorious, delicious baby.
The first time I ever encountered this glorious creation was at a tiny little bakery on a road trip. I was skeptical, to say the least. Bacon *on* a donut? But one bite and I was hooked. The way the rich maple sweetness hits your tongue, followed by that little pop of saltiness from the bacon… it’s just perfect. I knew right then and there I had to figure out how to make them at home. And after lots of testing (and lots of “taste testing,” which was a hardship, obviously!), I finally nailed this recipe.
This isn’t just *any* donut recipe. We’re talking about a soft, tender yeast donut base that fries up beautifully golden. The glaze is simple but packs a punch of maple flavor, and that bacon? Oh, that bacon is the crowning glory. Making them yourself means you get them warm, fresh out of the fryer, with that glaze just starting to set and the bacon still perfectly crisp. It’s an experience, truly.
Why You’ll Love These Maple-Glazed Bacon Donuts
So, why should *you* make these glorious Maple-Glazed Bacon Donuts? Oh, let me count the ways! They’re not just a treat; they’re an experience. Here’s the lowdown on why these will become your new favorite indulgence:
- That Sweet & Savory Kick: It’s the absolute BEST part! The rich maple glaze paired with salty, crispy bacon is a flavor combination that’s totally addictive and surprisingly balanced.
- Pillowy Soft Donuts: We’re talking real, homemade yeast donuts here. They’re light, airy, and fry up beautifully golden brown – the perfect base for all that delicious topping.
- Warm & Fresh: There’s NOTHING like a warm donut fresh from your own kitchen. You get that perfect melt-in-your-mouth texture and the glaze is still slightly gooey.
- They’re a Showstopper: Bring these to a brunch or a party, and watch people’s faces light up (or maybe look a little confused, then totally obsessed after one bite!). They’re definitely conversation starters.
Honestly, they’re just pure joy in donut form!
Essential Ingredients for Perfect Maple-Glazed Bacon Donuts
Alright, let’s talk about what you’ll need to whip up these amazing Maple-Glazed Bacon Donuts. It’s pretty standard stuff for homemade donuts, but each ingredient plays its part! Make sure you have 1 cup of warm milk ready to go, along with 2 1/4 teaspoons of active dry yeast and 1/4 cup of granulated sugar to get that dough started. You’ll also need 1 large egg, 2 tablespoons of melted unsalted butter (don’t skip the butter!), 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt for flavor balance. Grab 3 cups of all-purpose flour (plus a little extra for dusting your surface). For frying, you’ll need enough vegetable oil. And for that glorious topping? You’ll need 1/2 cup of good maple syrup, 1 cup of powdered sugar, 2 tablespoons of milk, and about 8 slices of cooked bacon, crumbled up into little bits.
Ingredient Notes and Substitutions for Maple-Glazed Bacon Donuts
Just a couple of quick notes on those ingredients! First off, that warm milk is key for waking up the yeast – think bathwater warm, not hot! If it’s too hot, you’ll kill the yeast, and your donuts won’t rise. For the melted butter, unsalted is best so you can control the saltiness, especially with the bacon. If you only have salted, just reduce the salt in the dough slightly. As for the maple syrup, use the real stuff if you can! It makes a big difference in the glaze flavor compared to pancake syrup. And that bacon? Cook it up nice and crisp – chewy bacon on a donut isn’t quite the same experience. You could technically use turkey bacon, but honestly, pork bacon is the classic here for a reason!
Step-by-Step Guide to Making Maple-Glazed Bacon Donuts
Okay, let’s get to the fun part – making these beauties! Don’t be intimidated; making donuts from scratch is totally doable and so rewarding. Just follow these steps, and you’ll be biting into your own warm, glorious Maple-Glazed Bacon Donuts before you know it. We’ll start with the dough, give it some time to rest and rise, and then move on to the frying and glazing magic.
- First things first, grab a nice big bowl and pour in your warm milk. Sprinkle the active dry yeast and a pinch of that granulated sugar over the top. Give it a gentle stir and then just let it sit there for about 5 minutes. You’re looking for it to get all foamy and bubbly – that’s how you know your yeast is alive and ready to party!
- Once your yeast is looking happy and foamy, stir in the rest of the granulated sugar, that large egg, the melted unsalted butter, vanilla extract, and salt. Give it a good whisk to combine everything evenly.
- Now, start adding your all-purpose flour, about a cup at a time, mixing it in as you go. You’ll want to mix until a soft, slightly sticky dough starts to form. It doesn’t need to be perfectly smooth yet.
- Turn that dough out onto a lightly floured surface. This is where you get a little workout! Knead the dough for about 5 to 7 minutes. Push it, fold it, turn it – just keep working it until it’s smooth, elastic, and not sticking to your hands *too* much. If it’s super sticky, add just a tiny bit more flour, but be careful not to add too much!
- Lightly grease a clean bowl (the one you used for mixing works great!), pop the dough ball in, and turn it to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Find a warm spot (like near a sunny window or in a slightly warm oven that’s been turned off). Let it rise for about an hour, or until it’s doubled in size. Patience is key here!
- Once your dough is big and puffy, gently punch it down to release the air. Turn it back onto a lightly floured surface and roll it out to about 1/2 inch thickness. Now, grab your donut cutter! If you don’t have one, no worries – use a larger round cutter (like a biscuit cutter or even a glass rim) for the outside and a smaller one (like a bottle cap or shot glass) for the hole.
- Carefully transfer your cut donuts (and the donut holes!) onto baking sheets lined with parchment paper. Leave some space between them. Cover them again and let them rise for another 30 minutes. They’ll get nice and puffy again!
- While your donuts are doing their second rise, get your frying setup ready. Pour vegetable oil into a large heavy-bottomed pot or a deep fryer. You want enough oil so the donuts can float freely. Heat the oil to 350°F (175°C). It’s really helpful to use a thermometer here to keep an eye on the temperature.
- Carefully, and I mean *carefully*, slide a few donuts into the hot oil. Don’t crowd the pot! Fry them for about 2-3 minutes per side, until they’re a beautiful golden brown. Use a spider or slotted spoon to flip them and then to remove them from the oil.
- Place the fried donuts on a wire rack set over paper towels to drain off any excess oil. This is important before glazing!
- While the donuts are still warm (but not piping hot!), make your glaze. In a small bowl, whisk together the maple syrup, powdered sugar, and milk until it’s smooth and drippy.
- Dip the top of each warm donut into the maple glaze, letting any excess drip back into the bowl. Immediately sprinkle generously with your crumbled cooked bacon bits.
- Serve them up right away! These are best enjoyed fresh and warm.
Preparing the Dough for Your Maple-Glazed Bacon Donuts
Getting the dough just right is the first big step for these Maple-Glazed Bacon Donuts. Start by waking up that yeast in warm milk; it should get nice and bubbly after a few minutes. Then you mix in the wet ingredients – sugar, egg, melted butter, vanilla, and salt – to give it flavor and richness. Gradually add the flour until you have a soft, slightly sticky dough. Don’t dump it all in at once! Kneading is crucial here; you’re developing gluten, which gives the donuts their structure and chew. Knead for 5-7 minutes until it feels smooth and elastic. Then, that first rise is essential! Letting it double in size in a warm spot builds flavor and makes the donuts light and airy.
Frying and Glazing Your Maple-Glazed Bacon Donuts
Frying is maybe the most exciting (and slightly nerve-wracking!) part of making these Maple-Glazed Bacon Donuts. You need that oil at a steady 350°F – too cool and they’ll be greasy, too hot and they’ll burn before cooking through. Just slide them in gently and don’t overcrowd the pot, or the oil temp will drop. They only take a couple of minutes per side to get that perfect golden color. Once they’re done, lift them out and let them drain really well on a wire rack. While they’re still warm, whisk up that simple maple glaze – just maple syrup, powdered sugar, and a little milk. Dip the tops right into the glaze, let the extra drip off, and then quickly shower them with those crispy bacon crumbles. The warmth of the donut helps the glaze set slightly and makes the bacon stick!
Tips for Success with Maple-Glazed Bacon Donuts
Making these Maple-Glazed Bacon Donuts is pretty straightforward, but a few little tricks can make a big difference! Here are my best tips to make sure yours turn out absolutely perfect:
- Check Your Yeast: Make *sure* your yeast is active! If that milk/yeast/sugar mixture doesn’t get foamy after 5-ish minutes, your yeast might be dead. Start over with fresh yeast to avoid flat donuts.
- Don’t Rush the Rise: Those two rising times are crucial for a light, fluffy donut. Find a truly warm spot and be patient. A cold kitchen means a slow rise, but don’t worry, they’ll get there!
- Oil Temperature is Key: Get that oil to 350°F and try your best to keep it there. Use a thermometer! If it drops too low, the donuts will soak up oil and be greasy. If it’s too high, they’ll burn on the outside and be raw inside.
- Drain Properly: Let those fried donuts drain on a wire rack over paper towels for a minute or two before glazing. This gets rid of excess oil so the glaze sticks better and they aren’t greasy.
- Glaze While Warm: Dip the donuts in the glaze while they’re still warm. The glaze will adhere better and set up nicely as they cool.
Follow these and you’ll be a Maple-Glazed Bacon Donut pro in no time!
Frequently Asked Questions About Maple-Glazed Bacon Donuts
Got questions about making these amazing Maple-Glazed Bacon Donuts? Don’t worry, I’ve probably asked (and answered!) them myself at some point. Here are a few common ones:
Q: Can I make the dough ahead of time?
A: Yes! You can make the dough the day before. Let it do its first rise in the bowl, then punch it down, cover it tightly with plastic wrap, and pop it in the fridge overnight. The next morning, just take it out, let it sit at room temperature for about 30 minutes to lose some of the chill, then roll, cut, and proceed with the second rise and frying. This is a great way to have fresh donuts for breakfast without waking up *too* early!
Q: What’s the best way to get crispy bacon for the topping?
A: I like to bake my bacon for topping because it gets really evenly crisp. Lay strips on a baking sheet lined with parchment paper or foil and bake at 400°F (200°C) for 15-20 minutes, or until your desired crispiness. Let it cool completely before crumbling. Pan-frying works too, of course, just drain it really well!
Q: Can I bake these instead of frying?
A: While you *can* bake yeast donuts, they won’t have quite the same light, airy texture and golden crust as fried ones. The recipe is really optimized for frying. If you want a baked version, you might be better off finding a recipe specifically designed for baked donuts, often using a different kind of dough or leavening.
Q: My oil temperature keeps dropping when I add the donuts. What am I doing wrong?
A: This is usually because you’re adding too many donuts at once! Frying too many at a time cools the oil down too quickly. Fry in batches, giving the oil a minute or two to come back up to temperature between batches. Also, make sure you’re using a heavy-bottomed pot, which helps maintain heat better.
Estimated Nutritional Information for Maple-Glazed Bacon Donuts
Okay, so you’re probably not making these Maple-Glazed Bacon Donuts because you’re on a strict diet, right? 😉 But I know some folks like to have an idea of what they’re getting into! Just a heads-up, any nutritional information I could give you is just an estimate. The exact numbers can totally vary depending on the specific brands of flour, sugar, oil, and bacon you use. Plus, how much glaze and bacon you pile on each donut makes a difference too! So, consider this a ballpark figure, not a precise science.
Enjoying and Storing Your Maple-Glazed Bacon Donuts
Alright, you’ve done it! You’ve made these glorious Maple-Glazed Bacon Donuts. Now for the best part: eating them! Honestly, they are absolutely divine served warm, fresh from glazing. The glaze is slightly soft, the donut is tender, and the bacon has that perfect crunch. Grab a mug of coffee or a cold glass of milk, and just savor every bite. They are truly a treat best enjoyed soon after they’re made.
If, by some miracle, you have any leftovers (which is rare in my house!), the best way to store them is in a single layer in an airtight container at room temperature. They’ll stay good for a day or two, though the bacon might lose some of its crispness. To bring them back to life a bit, you can pop one in the microwave for just a few seconds (like 5-10!) to warm it slightly. It won’t be exactly like fresh, but it’s still pretty darn good!
Print
Shocking Maple-Glazed Bacon Donuts in 1 bite!
- Total Time: 2 hours 20 minutes
- Yield: 12 donuts 1x
- Diet: None
Description
Sweet and savory donuts with maple glaze and crispy bacon.
Ingredients
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- Vegetable oil for frying
- 1/2 cup maple syrup
- 1 cup powdered sugar
- 2 tablespoons milk
- 8 slices cooked bacon, crumbled
Instructions
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy.
- Stir in remaining sugar, egg, melted butter, vanilla extract, and salt.
- Gradually add flour, mixing until a soft dough forms.
- Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down dough and roll to 1/2 inch thickness. Cut out donuts using a donut cutter or two different sized round cutters.
- Place donuts on parchment paper-lined baking sheets, cover, and let rise for another 30 minutes.
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Carefully fry donuts for 2-3 minutes per side, until golden brown. Drain on a wire rack set over paper towels.
- In a small bowl, whisk together maple syrup, powdered sugar, and milk until smooth.
- Dip warm donuts in the maple glaze and sprinkle with crumbled bacon.
- Serve immediately.
Notes
- Ensure milk is warm, not hot, to activate the yeast.
- Do not overcrowd the pot when frying donuts.
- Allow excess oil to drain off the donuts before glazing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: maple, bacon, donuts, sweet, savory, fried