Delicious Bacon Maple Donuts

A while back when my kids were whining for doughnuts on one of those laid-back Sundays, I figured out this easy hack for maple bacon doughnuts. There was no way I was messing with yeast from scratch, but I remembered how my mom used to fry up canned biscuits when she needed a quick treat. Since we had leftover bacon and some maple syrup in the cupboard, these maple bacon doughnuts happened. Now the kids want them almost every weekend, and honestly, I don’t mind. Salty bacon and that sweet maple glaze together? Totally irresistible every time.

When my brother came by with his crew last month, I whipped up a batch for breakfast. His teenage son—usually a man of few words—took one bite and said, "These are insane!" He downed four and then bugged me for a little lesson in making them. That’s a total win in my book!

Basic Must-Haves

• Maple syrup—real stuff: trust me, it gives a way deeper sweetness than the imitation kind
• Grands! biscuits: these come in just the right thickness and size for doughnuts
• Vanilla splash: adds some subtle flavor that goes great with the maple in the glaze
• Crispy bacon: you want it crunchy; floppy bacon just ruins that bite
• Powdered sugar: makes the glaze silky and smooth, just like at the doughnut shop

I gave the smaller biscuits a shot, but it’s just not the same. The bigger ones give that true doughnut-shop vibe. And don’t go for pancake syrup—I learned the hard way. Real maple syrup brings out this deep, rich sweetness that feels straight-up gourmet, not just like you dressed up canned dough.

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Breezy Fry Guide

Glaze creation:

Mix the powdered sugar, a bit of melted butter, maple syrup, and a splash of vanilla in a bowl while the doughnuts are still warm. Stir until the glaze is super smooth—think a honey-like pour. Too thick? Add a smidge more syrup. Too runny? Sprinkle in more sugar. A dish towel under the bowl keeps it steady while you go to town with the whisk.

Glazing magic:

Dip just the top half of each doughnut into your fresh glaze and let it drip a second, then set it right back on the rack. I always do this while they’re a bit warm so the glaze gets that awesome doughnut shop crackly finish. For doughnut holes, dump them right in the glaze and fish them out with a fork.

Draining moment:

Grab your slotted spoon and lift the doughnuts out when they’re done, placing them on a cooling rack over paper towels. Let them sit a couple minutes so they aren’t dripping with oil. I flip them once so both sides let off any greasiness—trust me, nobody likes soggy bottomed doughnuts.

Frying technique:

Pop two or three doughnuts into the hot oil but don’t overcrowd! A slotted spoon is perfect for dropping them in and flipping them. They brown up fast, just a minute or two per side, so watch closely. Flip them when you see a nice golden edge. Those little doughnut holes? They finish even faster, usually under a minute.

Oil prep:

Heat about two inches of veggie oil in a big pot or pan. I like my Dutch oven because it keeps the heat nice and steady. Crank the heat, let it heat up to around 350°F (a kitchen thermometer is handy, but not required). Test it by tossing in a tiny bit of dough—it should bubble and brown in 30 seconds if it’s ready. I’ve messed up before by frying too cold and ended up with greasy doughnuts, so now I wait for the right temp.

Doughnut cutting:

Open your biscuit can and pull them apart. Here’s the fun—make the center hole using the plastic cap from your oil bottle. Push and twist it into the center and pop out the dough. You’ll end up with little rounds you can fry for “holes.” No oil cap? Use a shot glass or tiny cookie cutter. Save those centers for a treat after the big ones are done.

Crispy Bacon Top

When each doughnut is glazed, hurry and shower on the bacon before the glaze sets. Don’t push the bacon in—just sprinkle, or you’ll smudge your handiwork. Bacon should be super crisp and broken up small. Skip the big pieces—they’re hard to bite. I make extra bacon every time because, let’s be real, some always disappears before it gets on the doughnuts!

My worst fail making these was when I tried to juggle other kitchen stuff and left the oil alone. It got crazy hot, and my doughnuts burned outside but stayed doughy in the middle. Now I just focus till the frying’s finished. Another tip—don’t chop bacon until it cools down, or you’ll end up with all crumbs and no bits.

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Fun Switch-Ups

Add a dash of cinnamon to your glaze for a cozy autumn twist. If you want less sweetness, try drizzling instead of dipping. Around the holidays, a splash of bourbon in the glaze turns these into a treat for adults. Not a bacon person (which I don’t get), just use the maple glaze or toss chopped pecans on top instead. Still amazing!

I’ve made these for lazy brunches, special weekend breakfasts, and even surprised friends by serving them for dessert. People always ask how I pulled them together so fast. The way the salty, smoky bacon plays with the sweet maple glaze—seriously, no one guesses they start as canned biscuits. And the fact that you’re eating in under half an hour? Can’t beat that when you want something good without a big effort.

Recipe FAQs

→ Can I cook these in the oven instead of frying?

Sure! Baking the dough at 350°F for about 13-17 minutes (or as stated on the packaging) works too. The texture will be a little different, but you can still finish them with the glaze and bacon topping.

→ What can I use to make the donut holes if I don't have the right cutter?

Try using something small and round, like a shot glass, a bottle cap, the back end of a piping tip, or a small cookie cutter.

→ Can I prepare these ahead of time?

They're best eaten fresh, but you can make the glaze and bacon in advance. Store the fried donuts in a sealed container and add toppings right before serving.

→ What's the best oil for frying these?

Oils like canola, vegetable, or peanut are great options for frying. Choose one that'll handle high heat and doesn't overpower the flavor.

→ Is turkey bacon a good substitute for regular bacon?

Definitely! It works great. Just remember to cook it until extra crispy, since turkey bacon is naturally less crunchy.