Homemade Maple Bacon Doughnuts – Sweet & Savory Perfection

How To Make Homemade Maple Bacon Doughnuts

Prepare yeast dough, cut and fry doughnuts, then top with maple glaze and bacon. The process takes time but isn’t difficult. The key is proper frying temperature.

Ingredients

For doughnuts: 

• 2.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2.25 tsp) active dry yeast
• 1/2 tsp salt
• 1/4 tsp nutmeg 
• 3/4 cup whole milk, warmed to 110°F 
• 1/4 cup unsalted butter, melted 
• 1 large egg 
• 1 tsp vanilla extract 
• Vegetable oil for frying

For glaze:

• 2 cups powdered sugar
• 1/4 cup pure maple syrup 
• 2-3 tbsp milk 
• 1 tsp vanilla extract
• Pinch of salt

For topping:

• 8 strips bacon, cooked crispy and crumbled

Use pure maple syrup, not pancake syrup. Active dry yeast must be fresh. Whole milk creates the richest doughnuts.

Directions

Making dough:

• Warm milk to 110°F
• Sprinkle yeast over milk, let sit 5 minutes until foamy 
• Whisk flour, sugar, salt, and nutmeg in large bowl
• Add melted butter, egg, vanilla, and yeast mixture
• Mix until shaggy dough forms 
• Knead on floured surface 5-7 minutes until smooth
• Place in greased bowl, cover 
• Let rise 1-1.5 hours until doubled 
• Punch down, roll to 1/2 inch thickness 
• Cut with 3-inch doughnut cutter
• Place on parchment-lined sheet 
• Cover, let rise 30-45 minutes until puffy

Frying: 

• Heat 2-3 inches oil to 375°F (use thermometer)
• Fry 2-3 doughnuts at a time
• Cook 1-2 minutes per side until golden
• Remove to paper towels 
• Cool 5 minutes before glazing

Making glaze: 

• Whisk powdered sugar, maple syrup, 2 tbsp milk, vanilla, and salt
• Add more milk for dipping consistency

Assembling:

• Dip top of each doughnut into glaze 
• Let excess drip off
• Immediately sprinkle with bacon
• Place on wire rack to set
• Serve within a few hours

Tips: Maintain oil at 375°F. Too hot burns outside, too cool makes greasy. Use a thermometer.

Note

Yeast activation: Milk must be 110°F—too hot kills yeast, too cold won’t activate. Use a thermometer. If it doesn’t foam after 5 minutes, start over.

Kneading: Knead until smooth and elastic. Should be soft and slightly sticky but not wet. Don’t add too much flour or doughnuts will be dense.

Proper rising: Needs warm (75-80°F), draft-free place. Turn the oven on for 1 minute, turn off, and place the bowl inside.

Oil temperature: Most important step. Use a thermometer. Maintain 375°F. Test with a doughnut hole first.

Baking instead: For baked versions, bake at 375°F for 8-10 minutes. Won’t be as fluffy but still delicious and healthier.

Bacon prep: Cook until very crispy. Drain well. Crumble small. Pat to remove excess grease.

Glaze consistency: Should be thick but pourable. Too thick won’t coat smoothly. Too thin runs off. Adjust with milk or sugar.

Serving: Best eaten day made, ideally within 2-3 hours. Glaze softens over time.

Storage: Store airtight at room temperature up to 2 days. Glaze may get sticky. Don’t refrigerate.

Nutrition Facts (per serving)

Per Doughnut:

Based on 12 doughnuts

Indulgent treats for special occasions. Meant for occasional enjoyment.

Conclusion

Homemade maple bacon doughnuts bring bakery quality to your home. This recipe creates fluffy yeast doughnuts with sweet maple glaze and crispy bacon. While the process takes time, steps are straightforward and results are incredible. The sweet-savory combination is irresistible. Best enjoyed fresh the day made. Once you make it from scratch, you’ll appreciate how special they are.

FAQs

Can I bake instead of fry?

 Yes, bake at 375°F for 8-10 minutes. Won’t be as fluffy but still delicious and healthier.

How do I know oil temperature? 

Use a deep-fry thermometer. Should be 375°F. Test with a doughnut hole first. Maintain temperature.

Can I make dough ahead? 

Yes, make through the first rise. Refrigerate overnight. Let come to room temperature, roll, cut, proceed with a second rise.

Why are my doughnuts greasy?

 Oil temperature is too low. Doughnuts absorb oil below 365°F. Use a thermometer, maintain 375°F.

Can I use turkey bacon? 

Real pork bacon works best for flavor and crispiness. Turkey bacon is softer and less flavorful but works if needed.