Maple Bacon Glazed Donuts

My son had a friend sleepover and I took them to see Godzilla.  It was hilarious!  I don’t think it was the films’ intention to be hilarious, but my son, his friend, the audience and I laughed for at least half of the film.  The special effects were great by the way.  While we were leaving the theater, I remembered that I didn’t have anything in the refrigerator for breakfast and would have to stop by the store on the way home.  It was late and I didn’t want to think about cooking in the morning.  I sent the guys to get bacon and I strolled the aisles grabbing bread and eggs.  Suddenly that seemed like too much work and settled on canned biscuits.  Years ago, my son forbade me to buy anything pre-made (since I started baking), but he was going to have to forgive me this time.

The next morning I was bit perkier and felt guilty about the canned biscuits and tried to think of a way to snazz them up.  Donuts!  When I was about my son’s age, my girlfriend and I would make donuts with canned biscuits.  We didn’t have a donut cutter so we would use a glass to cut the rounds, and a bottle cap to cut out the holes.  We would then roll them in cinnamon sugar or powdered sugar.  I remembered them being pretty awesome, so I decided to do that for the boys.  But instead of sugar, I was going to make a maple glaze and crumble bacon on top.  I live in a “bacon makes everything better” household.


The boys gobbled them up.  They were nice enough to leave me a donut hole or two to munch on.  I forgot how easy and good the canned biscuits were to use.  The only criticism (ok, two criticisms) were: the donuts became very tough when they cooled, and the glaze didn’t have as much maple flavor as I would like.  Next time I would either use a different grade of maple syrup, or maybe add a little maple extract.  My son has also given me approval to used canned biscuits again, but only for this purpose, and bacon is mandatory.

Maple & Bacon Glazed Donuts

  • 1 can biscuit dough ((I used Grands))
  • 6 -7 strips bacon (, cooked crisp and chopped)
  • 1 cup confectioners' sugar (, sifted)
  • ¼ cup maple syrup
  • dash of salt
  • Canola or peanut oil for frying
  1. Whisk together the confectioners’ sugar, syrup and salt together in a small deep bowl and set aside. Place a cooling rack inside of a sheet pan and set aside.
  2. Add oil to your deep fryer according to instructions or fill a deep pot with 2 inches of oil over medium-high heat to 365° F on a candy thermometer. Using a slotted spatula, drop the donuts into the hot oil in batches, being careful not to crowd the pan. Fry for 1 to 2 minutes per side, or until the donuts are golden brown and cooked through. Donut holes should take slightly less time, about 30 to 60 seconds per side. Break open a “test donut” from the first batch to make sure the donuts are cooking correctly; adjust the heat level of the oil as needed.
  3. Using a slotted spoon or spatula, transfer the donuts and holes to the paper towels to drain.Once the donuts are cool enough to touch, dip the top into the glaze and then into the chopped bacon and place on the cooling rack. Repeat with the rest of the donuts and donut holes.

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