Baked Maple Bacon Donuts

Maple and bacon seem like they were meant to be together sometimes, especially when you’re in need of an artery-clogging fall treat. This recipe is coming to you at the end of a long, long weekend, and it seemed wrong to throw something easy together when I had time to do something complicated. That was the plan, at least, until I somehow found other things to take up my time (yes, one of those things was a nap).


So instead of doing something complicated, I made these donuts. There are lots of ingredients and steps, but there’s really nothing hard about a no-mixer cake donut batter, a maple glaze and cooking bacon in the oven.


A huge advantage to cake donuts–other than saving lots of oil–is that because the finished product isn’t greasy like a fried donut is. That allows you to add greasy things to it; after all, donuts are supposed to be greasy. What better way to do that than with bacon?


Maple infused donuts, maple glaze and maple brushed bacon not only make a perfect fall treat, but look like so much more work than they are. If you ever want to look impressive, try out this recipe.



for the bacon

  • 3 slices thick cut bacon
  • 2 tablespoons maple syrup

for the donuts

  • 1 ¼ cups flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons maple syrup

for the glaze

  • 1 ⅓ cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon maple syrup
  • 1 teaspoon maple extract


Preheat the oven to 375º F.

Line a baking sheet with tin foil and place the bacon strips on it, making sure they aren’t touching each other. Brush each bacon strip with maple syrup, then bake for 20-30 minutes until the bacon is cooked and crispy. Then, lower the oven temperature to 350º F.

In a large bowl, whisk together the flour, sugar, baking soda and salt, then set aside.

In a separate bowl, whisk together the buttermilk, butter, egg and maple syrup. The mixture might be slightly split, but it’s not that big of a deal.

Make a well in the dry ingredients, then pour in the wet and fold the mixture together. Be careful not to over mix, because it could make the donut kind of chewy.

Pour the batter into a piping bag with a round tip or a ziploc bag with a hole cut in one corner and pipe it into a greased donut pan; I have a pan that makes six donuts, and this recipe makes a dozen, so I just did two batches.

Bake for 10-12 minutes, let cool in the pan 5 minutes, then turn out onto a cooling rack. The donuts should cool completely before you start coating them in glaze.

In a small bowl, whisk together the powdered sugar, maple syrup, maple extract and milk. Dip each donut into the glaze and set it on a cooling rack so the excess can drip off.

Before it sets, chop your bacon into small pieces and stick them to the glaze or poke them into the donut. I did both to add to the artsy-ness, but feel free to do what you want.

Let the glaze set before serving.



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