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Maple Bacon Doughnut //

Jolly Holiday Maple Bacon Doughnuts

  • Author: Elana Lepkowski
  • Yield: 4 Maple Bacon Doughnuts 1x


This sweet and salty breakfast treat combines rich maple glaze and lacquered bacon on the softest yeast dougnut. A Disneyland-inspired treat.



For the doughnuts:

  • 3/4 teaspoon active dry yeast (not rapid rise)
  • 1 tablespoon warm water (around 110°f)
  • 1 cup (120 grams) all-purpose flour
  • 1/4 cup warmed whole milk, or milk alternative of your choice (see notes below)
  • 1 tablespoon unsalted butter, softened
  • 1 large egg yolk
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 4 cups neutral oil like avocado or canola

For the lacquered bacon:

  • 4 strips bacon
  • 1/4 cup maple syrup

For the maple glaze:

  • 1/3 cup maple syrup (I used a robust grade B for a richer flavor)
  • 1 tablespoon butter, unsalted
  • 1 cup powdered sugar
  • splash of cream or milk

Specialty Tools:


For the doughnuts:

  1. Mix together yeast and warm water in a small bowl. Let sit for five minutes until bubbles form on top (if bubbles do not form, throw away and try again. Your yeast might be too old, or your water too hot/cold to activate yeast).
  2. While yeast sits, in the bowl of a stand mixer or a freestanding large bowl with a hand mixer, combine the flour, milk, butter, egg yolk, sugar and salt. Add in yeast mixture.
  3. Stir until just combined and then attach a dough hook and mix in the stand mixer on low until dough comes together. Then increase speed to high and mix for 3 more minutes. Alternatively, you can knead dough by hand for 5-7 minutes.
  4. Remove dough from the dough hook and let sit in the bowl, covered, at room temperature, for one hour until dough has doubled in size. (It will be done rising once you can leave an indentation in the dough with your finger and it doesn’t spring back)
  5. Next, sprinkle flour onto your counter and divide your dough into four equal pieces.
  6. Roll each segment into balls, and then shape them by either making a hole through them with your finger, or flattening into a circle and using a 1-1/4″ circle cutter to make a center hole, and let rise again for 30 minutes covered with a tea towel.
  7. About 20 minutes before the second rise is complete, heat oil in a dutch oven with a candy thermometer attached.
  8. When the oil reaches 350°f, carefully lower the dough into the hot oil. You can fry two to three doughnuts at a time in a wide dutch oven.
  9. Fry on each side about one minute. Then remove with a spider or slotted spoon onto a cooling rack with paper towels underneath. Let temperature in the pot come back to 350°f before frying next batch.
  10. Let doughnuts come to room temperature before glazing and filling.

For the lacquered bacon:

  1. Heat oven to 350°f.
  2. Cover the bottom of a sheet pan with foil and place a grate over the top. Set aside.
  3. In a bowl wide enough to accommodate the bacon, place bacon inside and then pour the maple syrup over them.
  4. Use your hands to massage the maple syrup into the bacon and to ensure all of the bacon is covered in the syrup.
  5. Lay the pieces of bacon flat on the grate and move into the oven.
  6. Bake for 20 minutes (starting to check at 18 to make sure it is not burning) until crisp and shiny.
  7. Remove from the oven and let cool. Then chop into 1-1/2″ sections. Set aside.

For the maple glaze:

  1. In a small sauce pan, melt the maple syrup and butter together.
  2. Remove from the heat and add in the powdered sugar. Mix until smooth. If too thick, add a splash of milk or cream.
  3. Move back to the stove on the lowest setting to keep warm.

To assemble the doughnuts:

  1. Dip a doughnut top into the maple glaze.
  2. Add pieces of bacon to the center.
  3. Set aside and repeat on remaining doughnuts.


  • This recipe can be doubled as is with no adjustments.
  • Frying reaches temperatures of over 350°F so please use caution in the kitchen! Wear gloves, an apron, closed toe shoes, and use a candy thermometer. Keep children away when handling hot dishes.
  • I made my batch of doughnuts with almond milk and they came out exactly the same as with cow milk, so feel free to use a milk alternative.
  • If you choose to cut out your doughnuts instead of hand shaping, save the doughnut holes and fry those off as well! 40 seconds on side one, and then 30 seconds on the other side.
  • Remember, bacon is a raw pork product, so clean your hands and any surfaces before handling cooked doughnuts.
  • Doughnuts are best the day they are made, but can be placed in an air-tight container and eaten the next day (but no longer than that!).
  • Extra glaze can be kept in an air-tight container in the refrigerator for up to 5 days and reheated on the stove with a splash of cream or milk.

Keywords: treat, Disneyland, Sleeping Beauty Castle, doughnuts, donut, donuts, maple, bacon, yeast, donut cart, breakfast

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