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High angle shot of several golden yeast donuts topped with a thick maple glaze and a pile of crispy bacon.
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Maple Glazed Bacon Donuts

Stop settling for those dry, soul-crushing donuts from the drive-thru that taste like sweetened cardboard. These Maple Glazed Bacon Donuts are the real deal: a pillowy soft, cloud like yeast dough that’s fried until golden and dipped in a silky glaze made with actual maple syrup. The hit of salty, crispy bacon on top isn't just for show, it’s the "holy grail" of flavor that cuts through the sugar and makes these completely addictive. It’s a bit messy, totally decadent, and exactly what you deserve on a Saturday morning.
Prep Time20 minutes
Cook Time20 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: maple bacon donuts, maple glazed bacon donuts
Servings: 12
Calories: 223kcal
Author: Joanna Cismaru

Ingredients

For the Donuts:

  • 2 ¼ teaspoons active dry yeast 1 packet
  • ¾ cup warm milk 110°F / 43°C
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter melted
  • 1 large egg
  • ½ teaspoon salt
  • 2 ½ cups all-purpose flour plus more for rolling
  • Vegetable oil for frying
  • 5–6 slices bacon cooked crisp and chopped

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • Pinch of salt
US Customary - Metric

Instructions

  • In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
    Two overhead photos showing the process of mixing yeast and milk in a silver bowl to start the donut dough.
  • Whisk in melted butter, egg, and salt. Add flour gradually and mix until a soft dough forms.
    Two images showing the step of adding flour to the yeast mixture and then mixing it into a shaggy dough.
  • Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
    Two images of a hand kneading the smooth donut dough on a white marble surface before the next rising step.
  • Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled.
    Two photos showing the donut dough before and after rising in a clear bowl until it has doubled in size.
  • Punch down the dough and roll it out to about ½-inch thickness. Cut into donut shapes using a cutter (or two round cutters).
    One photo of a hand punching down risen dough and another showing circular donuts being cut with a metal cutter.
  • Place donuts on a parchment-lined tray. Cover and let rise again for 20–30 minutes until puffy.
    Two photos showing raw donut dough circles resting on individual squares of parchment paper to rise before they are fried.
  • Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches, about 1 minute per side or until golden. Drain on paper towels.
    Two photos of donuts frying in a pot of oil and being flipped with a metal strainer until golden brown.
  • For the glaze, whisk together all ingredients until smooth. Dip warm donuts into the glaze and top immediately with chopped bacon. Let set slightly before serving, or don’t.
    One photo of a donut being dipped in glaze and another showing six donuts topped with bacon on parchment paper.

Notes

  1. The Goldilocks Milk: Your milk needs to be warm but not hot. If it is too hot you will kill the yeast and end up with maple glazed bricks. Aim for 110 degrees. It should feel like a warm hug for your finger.
  2. The Flour Trap: Every kitchen is different. Start with the two and a half cups of flour but if the dough is still sticking to everything like glue add a tablespoon more at a time. We want it soft and tacky but not a dry tough ball.
  3. Temperature is Everything: Use an oil thermometer. If the oil drops below 350°F (175°C) the donuts will suck up grease like a sponge. If it is too high they will look like charcoal on the outside and raw dough on the inside. Stay alert.
  4. The Paper Slide Hack: To keep your perfectly risen donuts from deflating when you pick them up place your cut dough on individual squares of parchment paper for the second rise. When it is time to fry just pick up the paper and slide the whole thing into the oil. The paper will peel right off.
  5. The Bacon Glue: You have a very small window of opportunity here. Glaze the donut while it is warm and hit it with the bacon immediately. If you wait for the glaze to set that bacon will bounce right off and you will be left chasing crispy pig bits across your kitchen floor.
  6. Storage Tips: Like all fried things these are life changing when fresh. If you must store them keep them in an airtight container at room temperature. Do not put them in the fridge or the bacon will go limp and the glaze will get sweaty. Nobody wants a sweaty donut.

Nutrition

Serving: 1donut | Calories: 223kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 171mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 111IU | Vitamin C: 0.002mg | Calcium: 32mg | Iron: 1mg
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