Maple-Glazed Bacon Doughnuts

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Hands-on time:
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Yield: 12 doughnuts

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Cake doughnuts are baked (not fried) with maple syrup and squares of crisp fried bacon, then topped with a maple syrup glaze. The result? A tender doughnut that tastes like pancakes with maple syrup and bacon — in portable form.

Maple-Glazed Bacon Doughnuts

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 doughnuts
Published: 10/08/2012



  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract or 1/2 teaspoon maple flavor (or to taste)
  • 2 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup milk


  • 6 slices bacon, cooked, cooled, and snipped into squares
  • 3 to 4 tablespoons maple syrup


  • 1 cup confectioners' sugar
  • pinch of salt
  • about 1/4 cup maple syrup, enough to make a spreadable frosting

Tips from our bakers

  • For more bacon flavor, substitute bacon fat for all or part of the butter, if desired.
  • If you don't have doughnut pans, scoop the batter into the lightly greased or paper-lined wells of a standard muffin pan. Top with the bacon, and drizzle with syrup. Bake in a preheated 425°F oven for about 15 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove from the oven, and transfer the muffins to a rack to cool. When they're nearly cool, spread with the glaze.
  • If you're not planning to serve the doughnuts right away, don't glaze them. Wrap and freeze for up to 3 weeks. Thaw overnight in the refrigerator, then reheat in a preheated 350°F oven until warm. Stir together the glaze, and glaze doughnuts before serving.


1) Preheat the oven to 350°F. Grease the wells of two standard doughnut pans. If you don't have two pans, no problem; you can bake in two shifts. Don't have a doughnut pan? See "tips," below.

2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, salt, and vanilla or maple flavor.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Distribute the bacon pieces evenly among the wells. Drizzle the maple syrup over the bacon, using about 3/4 to 1 teaspoon per doughnut.

7) Spoon the batter evenly into the pan(s), filling the wells up to the rim.

8) Bake the doughnuts for 15 minutes, or until they're raised and firm, and a toothpick inserted into the middle of one comes out clean.

9) Remove them from the oven, and place on a rack or trivet. Loosen the edges of the doughnuts with a table knife or spatula, and immediately turn the pan(s) over onto a piece of parchment or waxed paper. Rap the edges of the pan gently to loosen the doughnuts, and lift it off.

10) Place the doughnuts on a rack to cool slightly while you make the glaze.

11) To make the glaze: Stir together the confectioners' sugar, salt, and enough maple syrup to make a spreadable glaze.

12) Spread the glaze over the doughnuts. Serve warm, or at room temperature. Wrap any leftovers loosely in plastic, and store for 1 day at room temperature; refrigerate or freeze for longer storage.

Yield: 12 doughnuts.


  • star rating 03/29/2015
  • kay43026 from KAF Community
  • I used this as my BASE recipe, making half for 6 donuts. Here's what I did: omitted the bacon topping added Buttery Sweet Dough Bakery Emulsion used K/A Dry Buttermilk Powder Added Cream Cheese Icing Flavor to the glaze, making a LOT of glaze so I could completely dunk/drench the donuts in it. Oh.My.Goodness. These were WONDERFUL!!
  • star rating 01/01/2015
  • Stella from Charleston, SC
  • So good! The glaze was thick so definitely glaze the donuts when they are warm. I was able to get 18 doughnuts with this using a doughnut pan.
  • star rating 12/25/2014
  • EH from Baton Rouge, LA
  • I followed this recipe to the "t." I so wanted to like it but I just can't. Hardly any bacon or maple flavor but a lot of flour taste. I'm going to try this recipe again, making modifications I believe will give less of a flour taste and more bacon and maple flavor.
  • star rating 10/17/2014
  • from
  • star rating 10/03/2014
  • KMM from New Castle,PA
  • These were really good. Made into muffins the first time and they burned on the bottoms because, I think, the temperature is too high (regular size muffin pan made about 16). Made the second time in donut pans and they came out good. Next time I think I'll either stir the bacon into the batter or just sprinkle on the maple glaze.
  • star rating 08/31/2014
  • from
  • star rating 07/25/2013
  • Grace from Minnesota
  • Very easy to make. I doubled the recipe, and it turned out fine and gave me 22 donuts. I didn't want to deal with having bacon just sitting on top (the topping), so I mixed it into the batter, and it was great. I don't care for the glaze, it just tastes like powdered sugar. They are excellent without the glaze, but the donuts taste like pancakes, so they were great dipped in just syrup.
  • star rating 10/21/2012
  • ErinCombs from KAF Community
  • Oh so divine! I made these as muffins this morning and they were wonderful. I thought the glaze was a bit too sweet, so I would recommend a very thin layer. They are great without the glaze also.
  • star rating 10/20/2012
  • LSUGirl91 from KAF Community
  • I did not have a doughnut pan, so I used the muffin pan method and baked at 425. Turned out wonderful. Sweet and a little salty. I actually prefer it without the glaze. A definite keeper!

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