maple bacon doughnuts

Using a super soft and simple yeasted dough, these homemade maple bacon doughnuts are just like a bakery's version. For best success, review the blog post, video tutorial, and recipe notes before beginning.

Homemade Maple Bacon Doughnuts

(240 milliliters) whole milk, warmed to about 110°F (43°C)*

active dry yeast*

(65 grams) granulated sugar

eggs

Tablespoons (86 grams) unsalted butter, melted and slightly cooled

vanilla extract

nutmeg

salt

(500 grams) all-purpose flour

vegetable oil*

Tablespoons (43 grams) unsalted butter

(120 milliliters) pure maple syrup

maple extract (optional)

bacon,

Prepare the dough

Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.

Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don&#8217;t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough

Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

Let Dough Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Shape Doughnuts

When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can&#8217;t quite get 12, re-roll the scraps and cut more.

Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if you don&#8217;t want to make them.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.

Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared cooling rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)

Make the icing: 

In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar, salt, and maple extract. Dip each warm doughnut into the icing. The icing quickly thickens, so feel free to place it back over heat as you dip the doughnuts. Place dipped doughnuts back onto cooling rack as excess icing drips down. Gently press bacon slices on top of each. (You can also crumble/chop up the bacon for topping.) After about 30 minutes, the glaze will set + harden.

Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

I made these for Father's Day and they were a huge hit! My dad loved them and kept eating them. Nearly every bite he said "Mmmmm, these are delicious!" These were honestly the best ever! It is kind of a weird combination, but these flavors are a match made in heaven! Also don't skip the nutmeg, I honestly think  its magical in donuts. 
Thank you so much, Sally! This is the best recipe on your blog!

These were delicious! Made for Father's Day and were a hit!! Mine made about 2 dozen so I was thrilled to have leftovers! This about the dozenth or so recipe I've used of yours and they are all great! Thank you so much! 

I have to be honest, this is the first time I made doughnuts and the first time I heard of adding something like bacon in it. And I am glad I did. It tasted like heaven and I had a lot of fun making it. Thank you so much!!!

Made these today for my husband's birthday, at his request.  They were great!  We left off the topping on a few and rolled them in powdered sugar or sugar &amp; cinnamon for those in our house who don't like maple.  But overall it was very popular!  The donut could stand to be just a bit sweeter and less bread-like, in my opinion.  But it was a great donut and everyone raved about it!  Thanks Sally!

Made the maple frosted ones yesterday. Absolutely awesome tasting. 
Only question I have is .... my frosting started cracking and falling apart when I bit into one. What did I do wrong? I went by the exact measurement of butter, maple syrup and confectionary sugar.

Hi! I made these donuts and left them on the counter overnight. The doughnut still tasted very good the next day (though of course not as fresh as when they were just made). I really don't think they would taste good if you left them on the fridge. I think your best bet is to do what you said -- fry them the night before, glaze and add topping before serving

Replying to the thread I started LOL. Also thanks Fern! Made these twice so far, and both times they have been fabulous. I usually do a recipe and a half to make a slightly bigger batch for work. Once I left them unglazed overnight, then glazed and bacon before serving. Amazing. Once I fried and glazed them day before, served without bacon. Amazing. They are totally delicious the next day or two. I never use a donut cutter (I hate the waste and extra work lol) I just roll it out and cut it into squares, like beignets. Fry up perfectly. Thanks Sally!!

Made these donuts today
They turned out to be amaaaazing
Thank you

Hi Sally! Would it be ok if I halve the recipe or would the texture of the donuts change? I made these (the whole recipe) and they are DELICIOUS! Fluffy, flavorful, so good!

Hi Sally, 
I have been terrified of using yeast ever since I moved to the US 6 years ago. I could never make a yeast dough work even tho I had made many back home. So I gave up... 
This recipe, with the step by step instructions and the video had put me back in my yeast dough game . Thaaaaaank you! These donuts are delicious!!! Will have to bake my way through all your other donut recipes and I already have my eye on the cinnamon rolls too.
Lots of love, Anja

Oooooh my goooosh! These maple bacon donuts are seriously THE BOMB! I candied the bacon, which makes it even better, I think. The donut is so soft and the combination of the sweet maple glaze and the sweet and salty bacon is truly amazing. 

I was so afraid of frying the donuts, though. The first and only time I had ever tried to fry something previously, the oil caught fire and I almost burned down the kitchen. But the frying thermometer helped immensely to know when the correct temperature was achieved. 

Thank you, Sally, for this spectacular recipe.

Made these this past weekend. Easier than I expected and the family loved them! How about a recipe for a cream-filled doughnut?

Is it okay to use salted butter for the icing ?

Ten out of five stars, Sally...these are AMAZING  I could just keep eating and eating - not just the donuts, but the maple glaze is genius, and the combination of the three flavours is delicious! Thank you ♥️

https://www.youtube.com/watch?v=ngakF0Wz0sA

Homemade maple bacon doughnuts are just like a bakery’s version: unapologetically rich and perfectly satisfying! The sweet maple icing is creamy, but sets quickly and the bacon is wonderfully salty. They're so much easier than you think to make!

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Homemade Maple Bacon Doughnuts | Sally's Baking Addiction

A-MAZING! I've been trying to make donuts for awhile and these are by far the best. I just have one question. When I make these a day ahead, the glaze seems to soak into the pores of the donut and there's very little evidence of it left after about 15 hours. Do you know what I am doing wrong? I use homemade maple syrup. Could that be too thin? The glaze is staying great on the donuts when I initially dip them though. And we are generally fine eating most of the donuts right away anyway, so it's not a huge problem. But just for the ones we don't finish, I'd like the glaze to not soak in.

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Homemade Maple Bacon Doughnuts

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