Name: Maple Donuts with Bacon and Maple Glaze Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups all purpose flour, plus more for rolling; 1 tablespoon baking powder; 1 teaspoon salt; ½ teaspoon ground nutmeg; Pinch ground cinnamon (a scant ⅛ teaspoon); ¾ cup granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 4 tablespoons (¼ cup) melted, unsalted butter; ¾ cup half & half; Neutral oil, for frying (about 6 cups); 4 strips bacon (optional, for garnish, crisped and chopped); 2 ¼ cups powdered sugar; ¼ cup milk or half & half; ½ teaspoon maple flavor; ¼ teaspoon pure vanilla extract

If you’re craving a sweet and savory treat that totally hits all the right spots, I’ve got just the thing for you—my Maple Donuts with Bacon and Maple Glaze Recipe. This recipe is one of my all-time favorites because it combines fluffy, tender cake donuts with a luscious maple glaze and that irresistible crunch of crispy bacon on top. Trust me when I say your taste buds are in for a real party, so stick around because I’m going to walk you through every delicious detail to make sure your donuts turn out perfect.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweetness of maple glaze paired with salty, crispy bacon creates an unforgettable combo.
Homemade Cake Donuts: Fluffy, tender donuts made from scratch that rival your favorite donut shop.
Simple Ingredients: Uses ingredients you likely have on hand plus little tricks to boost flavor and texture.
Fun and Crowd-Pleaser: My family goes crazy for these at brunch or weekend gatherings!

A stack of four round donuts is shown, each donut coated with a shiny light beige glaze. The top donut has small crispy bacon bits scattered on the glaze, some bits also falling onto the ones below. The donuts have a soft, golden-brown texture visible under the glaze. The stack sits on crumpled brown parchment paper with a white marbled background. In the blurry background, more donuts are on a cooling rack. To the right of the stack, a clear glass cup of dark coffee stands, partially in view. Photo taken with an iphone --ar 2:3 --v 7 - Maple Donuts with Bacon and Maple Glaze, maple bacon donuts, homemade maple glazed donuts, sweet and savory donuts, fluffy cake donuts with bacon

Ingredients You’ll Need

To get the flavor and texture just right for these maple donuts with bacon and maple glaze, I stick to simple but quality ingredients. The spices add warmth, the half & half gives richness, and the bacon garnish takes it to the next level. Here’s a quick rundown of what you’ll be working with—and some tips for success.

Flat lay of a mound of all-purpose flour dusted with a light sprinkle of ground nutmeg and cinnamon nearby, two large brown eggs resting close to a small pool of melted golden butter, a measuring cup filled with creamy half & half, a neat pile of granulated sugar, a small bowl of smooth maple glaze with a drizzle of vanilla essence visible, and crispy, chopped smoky bacon strips scattered artfully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Maple Donuts with Bacon and Maple Glaze, maple bacon donuts, homemade maple glazed donuts, sweet and savory donuts, fluffy cake donuts with bacon

All purpose flour: I find this gives the ideal donut texture—soft and cakey without being too light or crumbly.
Baking powder: Your secret weapon for fluffy, risen donuts.
Salt: Enhances all flavors and balances sweetness.
Ground nutmeg: Use fresh if you can—it adds that classic cozy donut vibe.
Ground cinnamon: Just a pinch to warm up the spice profile.
Granulated sugar: For sweetness and structure.
Eggs: Helps bind ingredients and adds richness.
Pure vanilla extract: I never skip this—it amps up the flavor beautifully.
Melted unsalted butter: Adds richness and a tender crumb.
Half & half: Higher fat content than milk means moister, richer donuts. If you don’t have it, whole milk works but the texture won’t be quite as lush.
Neutral oil for frying: Use something like vegetable or safflower oil for a clean taste and high heat tolerance.
Bacon: Cooked crisp, chopped, and sprinkled on top—totally optional but trust me, it’s a game-changer!
Powdered sugar: The base for the maple glaze’s smooth sweetness.
Milk or half & half (for glaze): Adjusts glaze thickness for that perfect shiny finish.
Maple flavor: Gives that unmistakable maple punch to your glaze.
Pure vanilla extract (for glaze): Adds depth and balances the maple flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is totally customizable, so feel free to make it your own. I often switch up the toppings or try different glazes based on what we’re craving or the season.

Bacon Alternative: Sometimes I swap the bacon for candied pecans or chopped walnuts for a sweet crunch instead of savory.
Glaze Variations: Adding a pinch of cayenne or a touch of bourbon to the maple glaze adds a fun kick and depth.
Gluten-Free Version: I’ve experimented with gluten-free flour blends; just watch for differences in texture and adjust the liquid slightly.
Donut Shapes: Use a small cookie cutter or skip the hole for donut holes or donut sticks if you want a bite-sized treat or finger food.

How to Make Maple Donuts with Bacon and Maple Glaze Recipe

Step 1: Mix Your Dry Ingredients Nicely

Start by whisking together your flour, baking powder, salt, nutmeg, and cinnamon in a medium bowl. I like to take a moment here to whisk well because it aerates the mixture and ensures your donuts rise evenly and have a consistent flavor. Set this aside while you prepare the wet ingredients.

Step 2: Whip Up the Sugar and Eggs

In a large mixing bowl, beat your sugar and eggs on medium-high speed for 2 to 3 minutes until the mixture is pale and thick. It’s a critical step because beating some air into the eggs and sugar helps give the donuts a light texture. Then, add the vanilla extract and melted butter, mixing gently to combine. This step adds layers of flavor and tenderness.

Step 3: Alternate Adding Dry Ingredients and Half & Half

Here’s a little trick I discovered: add your dry ingredients in thirds, alternating with the half & half. Start by adding one-third of the dry mix into your wet mixture, then fold it in with a wooden spoon until just incorporated. Pour in half of the half & half and mix again. Repeat with the next third of dry ingredients, then the rest of the half & half, and finally the remaining dry ingredients. This slow, gentle mixing gives you a soft, slightly sticky dough—just what you want for tender donuts. Avoid over-mixing here; otherwise, you risk dense donuts.

Step 4: Chill the Dough for an Hour

Cover the dough tightly with plastic wrap, pressing it right onto the dough surface to prevent drying out, and pop it into your fridge for an hour. Chilling makes the dough easier to roll out and cut, plus I’ve found it improves the final texture.

Step 5: Prepare the Maple Glaze and Bacon

While the dough rests, whisk together all your glaze ingredients in a bowl until you get a smooth, thick, and glossy finish. Cover and keep it at room temperature. For the bacon, crisp it in a pan until golden, drain well, and chop into small pieces. This crispy bacon topping is what takes these donuts over the top, so don’t skip it unless you’re going fully sweet.

Step 6: Roll Out and Cut Your Donuts

Flour your work surface really well—don’t be shy here! Turn out your chilled dough and dust the top lightly with flour too. Roll the dough gently to a thickness of about ½ inch using a floured rolling pin. Use a 3-inch donut cutter to cut out your donuts, and a 1-inch cutter for the holes. I personally toss the holes back into the dough scrap for more donuts, but you’re welcome to fry them separately if you like bite-sized treats. Remember to flour the cutter between each punch to keep the shapes clean.

Step 7: Fry Your Donuts Until Golden

Heat your neutral oil in a heavy pot to 365°F (a thermometer really helps here!). Fry 3-4 donuts at a time, for about 1 minute on each side until they’re puffed and golden. Remove with tongs and let them drain on paper towels or a wire rack lined with paper towels to get rid of excess oil. Quick frying in small batches keeps the oil temperature steady so your donuts cook perfectly.

Step 8: Glaze and Garnish

Let your donuts cool slightly until they’re just warm or room temperature. Dunk each into your maple glaze, letting the excess drip off, then place them on a wire rack. Immediately sprinkle with chopped crispy bacon so it sticks to that sweet glaze. This finishing touch is when your kitchen will really start smelling amazing!

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Pro Tips for Making Maple Donuts with Bacon and Maple Glaze Recipe

Don’t Skip Chilling the Dough: I learned that rolling sticky dough is so much easier after it’s had time to chill and firm up in the fridge for at least one hour.
Use a Thermometer for Frying: Keeping your oil at a steady 365°F prevents greasy, undercooked donuts—trust me, I tried without a thermometer and it was a mess!
Flour Everything: Don’t hold back on flouring your work surface, rolling pin, hands, and cutters to avoid sticky mishaps when rolling and cutting the dough.
Glaze When Slightly Warm: First time I dipped cold donuts into the glaze, it cracked right off. Letting them cool just enough before glazing is key to that smooth finish.

How to Serve Maple Donuts with Bacon and Maple Glaze Recipe

Maple Donuts with Bacon and Maple Glaze Recipe - Serving

Garnishes

For me, the chopped crispy bacon sprinkled right on the warm glaze is non-negotiable. It gives that perfect sweet-salty crunch that makes these donuts unforgettable. I also sometimes add a light dusting of powdered sugar for a pretty finish or small maple sugar crystals for a little extra texture and sparkle.

Side Dishes

This recipe is super versatile—I often serve these donuts at brunch alongside scrambled eggs and fresh fruit to balance the sweetness. A hot cup of coffee or a maple latte pairs beautifully, and for a special treat, bacon-wrapped asparagus or a simple green salad with a citrus vinaigrette complements the meal nicely.

Creative Ways to Present

For birthdays or brunch parties, I’ve arranged these donuts stacked on a tiered stand with little flags or toothpicks topped with mini maple syrup bottles. You can drizzle extra maple glaze artistically on a serving platter, or serve each donut in cupcake liners for easy grab-and-go vibes. They also look fun with a sprinkle of chopped nuts or edible gold glitter if you’re feeling fancy!

Make Ahead and Storage

Storing Leftovers

I store leftover glazed donuts in an airtight container at room temperature for up to two days. If the glaze is still fresh, they hold their moisture nicely without getting soggy. If you want to keep that crispy bacon topping from getting chewy, I recommend storing bacon separately and adding it back right before serving.

Freezing

I’ve frozen the unglazed donuts (before frying) by wrapping them tightly in plastic and placing in a freezer bag. When you’re ready, thaw completely, then fry fresh from thawed—this keeps the texture closest to fresh-made. Glazed donuts don’t freeze as well because the glaze can get messy when thawed.

Reheating

For leftover donuts, I warm them in a 300°F oven for about 5 minutes to refresh that just-made softness. If you want the glaze to set nicely again, cool for a few minutes after reheating. I avoid microwaving because the donut can get chewy or overly soft.

FAQs

Can I make the maple donuts without bacon?

Absolutely! The bacon is optional but highly recommended for a sweet and salty contrast. If you prefer your donuts fully sweet, just skip the bacon and sprinkle some extra powdered sugar or chopped nuts on top of the maple glaze for added texture.
What oil is best for frying these donuts?

I prefer using neutral oils like vegetable or safflower oil because they handle high heat well without imparting strong flavors. Avoid olive oil or butter for frying since they burn too quickly and affect the donut’s taste.
Can I use milk instead of half & half in this recipe?

You can substitute whole milk if you don’t have half & half, but keep in mind your donuts may turn out slightly less rich and tender. I don’t recommend lower-fat milks because they don’t provide the same moisture or flavor.
How do I know when the oil is at the right temperature?

Using a candy or deep-frying thermometer is the easiest way to monitor your oil temperature—aim for 365°F. If you don’t have a thermometer, you can test by dropping a small piece of dough into the oil; it should sizzle and rise to the surface quickly without browning too fast.
Can I bake these donuts instead of frying?

While this recipe is designed for frying to achieve that classic donut texture and exterior, you can bake the doughnuts at 350°F for about 10-12 minutes on a greased or parchment-lined pan. Keep in mind the texture will be different—less crispy on the outside but still tasty.

Final Thoughts

Making these maple donuts with bacon and maple glaze is honestly such a joyful experience—I love how the kitchen fills with warm, cozy scents of vanilla and spices, and that first bite, with the sweet glaze and crunchy bacon, never fails to put a smile on my face. Whether you’re whipping these up for a special occasion or just because, I really think you’ll enjoy the process and the result. So grab your apron, and give this recipe a try—you won’t regret having these glorious donuts in your life!