Soft and fluffy donuts topped with a sweet maple glaze and savory bacon crumbles. These maple bacon donuts are so easy to make and ready in just 30 minutes!
I love the maple flavor that the glaze gives this maple bacon donut recipe. It reminds me of the fall season and is so yummy! Some of my other top maple recipes are pumpkin whoopie pies with maple frosting, maple peanut brittle and homemade maple syrup.
I’m not sure what it is about fall, but somehow whenever the leaves start changing, it feels like it’s time to make donuts! There’s nothing better than snuggling up with a cup of hot chocolate and a tasty donut on a cold fall day.
I recently moved to Portland, which has a pretty amazing donut scene, and I’ve been enjoying all the different flavors I’ve found here, from Oreos and Captain Crunch to Meyer lemon curd and passion fruit. My all-time favorite donut flavor, though, is maple bacon. I absolutely love the combination of savory and sweet!
These homemade maple bacon donuts taste just like the ones from your local donut shop! The best part? They’re made with refrigerated biscuit dough! Which makes them super simple to whip up and are ready in a snap. Yes, please!
How to make maple bacon donuts
These maple bacon donuts are so easy to make! The key to making super quick donuts is to use refrigerated biscuit dough. It fries up perfectly and makes a great donut consistency.
Step 1: Cut a hole in each biscuit
To get started, use a small cookie cutter or apple corer to cut out the middle of each piece of refrigerated biscuit dough. Save the center pieces for making donut holes.
If you have a little extra time and would prefer to make the dough yourself, check out this yummy homemade donut recipe here.
Step 2: Fry the donuts
From there, you’ll fry the donuts in a pot with oil that’s reached a temperature of 350°F. Add 2-3 donuts at a time and cook until browned, about 2-3 minutes. Flip, then cook an additional 2-3 minutes. You want them nice and golden.
Carefully remove donuts from oil and place on paper towels to drain.
Step 3: Coat donuts with glaze & bacon
While the donuts are cooling, get started on your delicious maple glaze. Simply whisk together the butter, powdered sugar, maple extract and enough half and half to make a smooth and runny glaze (similar to the consistency in the photo below).
Once the donuts are cooled, dip them into the maple glaze, then sprinkle bacon pieces on top. Enjoy!
These maple bacon donuts are the perfect balance of savory and sweet, and so addictingly delicious! They’re soft on the inside, and just slightly chewy on the outside. The sweet maple glaze and crisp bacon on top make them an extra special treat the whole family will love!
More recipes made with biscuit dough:
- Caramel Apple Monkey Bread
- Indian Fry Bread
- Apple Pull Apart Bread
- Cinnamon Dessert Crescent Rolls
- Easy Garlic Cheese Rolls
- Pizza Pinwheels
Maple Bacon Donuts
- 6 cups canola or vegetable oil
- 16.3 ounce package refrigerator biscuits (makes 8 donuts)
- 3 Tablespoons butter , melted
- 1 cup powdered sugar
- 1 teaspoon maple extract
- 1-2 Tablespoons half and half , or milk
- 4 slices bacon , cooked and chopped
- Heat the oil in a heavy pot over medium-high heat, until the oil reaches 350°F.
- While the oil is heating, cut a hole in the center of each refrigerated biscuit using a small round cookie cutter or an apple corer. Save the center pieces for making donut holes.
- Add the biscuits to the hot oil, 2-3 at a time. Cook 2-3 minutes, or until browned, then flip and cook an additional 2-3 minutes. Remove carefully from the oil and place on paper towels to drain. Repeat with remaining biscuits and centers.
- Allow the donuts to cool for 10-15 minutes, or until they are cool enough to handle. While the donuts are cooling, whisk together the butter, powdered sugar, maple extract, and enough half and half to make a smooth and runny glaze.
- Dip the donuts into the glaze, then sprinkle with bacon pieces. Enjoy!
- I like to use a candy thermometer to measure the temperature of my oil for accuracy.
Originally written by Alicia from The Baker Upstairs.