Maple Bacon Cake Doughnuts

in Breakfast, Desserts

Maple bacon doughnuts are nothing new to my world (evidence: here and here). I lead a lucky life.

And despite me loving them, I’ve never felt the urge to make them myself. When I think of homemade doughnuts, I get sleepy. Sooooo much work. The dough making, the rolling out, cutting out, the two rises and the frying. Ugh. Too much. It’s way easier to drive downtown and pick one up.

A few days ago though, I found a happy compromise: hot oil…but NO rises. Cake doughnuts. Whoa. WHOA.

This comes together, I swear, in like 15 minutes. It’s the easiest dough in the world. You mix a little here, pour in a little milk there, fold in some flour. That’s it.

Roll it out. Cut out your doughnuts.

And fry. There’s no wait!

Real talk for a second: Frying is annoying. I know this. What are you supposed to do with the oil when you’re done? Ugh. What if it spills everywhere? These are all really valid arguments why you should just buy a deep-fryer.

I’ve been telling myself this for the past few months. It’s actually neater and easier with a deep-fryer. But…but…imagine how much I’d fry! Chicken wings for dinner. Fried calamari all the time. Fried twinkies for dessert. It’d be a problem.

I just can’t bring myself to do it. Fried dough is a treat. That’s why I urge you to actually double this recipe because you’re putting in a little bit of effort so it needs to be worth your while.

AM I RIGHT? I’m right.

Also, please disregard my disgusting nails. Just shameful.

My favorite part of this recipe was dipping the doughnuts in the glaze. So pretty! So fun!

The sprinkling of the bacon makes these things so gorgeous.

Forget sprinkles, guys; we got bacon!

Maple Bacon Cake Doughnuts

Print this recipe!

1 quart peanut oil (or a 50/50 peanut and vegetable oil blend)
1 tablespoon vegetable shortening
1/2 cup white granulated sugar
1 large egg
1 3/4 cup, plus 2 tablespoons, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup whole milk

Maple Glaze:
1 cup powdered sugar
1 1/2 tablespoons whole milk
1 tablespoon maple syrup

4 cooked slices of thick cut bacon, chopped

Preheat oil to 365°F.

1. Whisk together the shortening, sugar and egg yolk until well combined.

2. In another bowl sift together the flour, baking powder, salt, and cinnamon. Alternate adding the flour mixture and milk to the yolk mixture until a dough has just formed.

3. Turn the dough onto a clean surface and knead until smooth, 3 to 5 minutes. Lightly flour the surface and roll dough until ½ inch thick.

4. Use a 3-inch doughnut cutter, cut out doughnuts. Re-roll the scraps to make more doughnuts. I ended up with about 11 doughnuts and 11 doughnut holes.

5. Carefully drop 3 to 4 doughnuts at a time into the oil and fry for 1 ½ to 2 minutes, flipping the doughnuts after a minute.

6. Drain on paper towels and repeat until all the doughnuts have been made.

7. In a small bowl, mix together glaze ingredients until smooth and creamy. To make the doughnuts, dip the doughnuts into the glaze and top with a few chopped pieces of bacon. Repeat until all of the doughnuts and doughnut holes are covered in glaze and bacon.

Cake Doughnut recipe from Spoon Fork Bacon; Maple Bacon Doughnut inspiration from Nickel Diner.

{ 51 comments… read them below or add one }

Mike February 17, 2012 at 1:35 am

Gonna make them but without the bacon (not a big fan of it!)
Thanks for sharing


Averie @ Love Veggies and Yoga February 17, 2012 at 2:00 am

I love that you fried them…in…peanut oil! Wow! Holy flavorful.

I don’t eat bacon but can appreciate bacon drenched in syrup from childhood memories and this is so incredibly creative! I am digging the maple/powdered sugar glaze, too. Fun recipe, great photos!


Heather (Heather's Dish) February 17, 2012 at 4:53 am

ridiculous! i am starving now!


Blog is the New Black February 17, 2012 at 5:11 am

Very naughty! GREAT recipe!


Sally @ Spontaneous Hausfrau February 17, 2012 at 5:21 am

Yum – I’ve made maple bacon donuts but I baked them. I bet the frying takes them over the top!


Liz @ Tip Top Shape February 17, 2012 at 6:08 am

Oohh, I want these!!! Can you just plop the dough into a doughnut pan or do you have to cut the shapes out?


Adrianna February 18, 2012 at 11:34 pm

Hmm…these were a pretty sturdy consistency. Haven’t tried baking them but I’d assume, if they were gonna work out, that you’d need to cut them out, bake them at 350F until golden brown.


Shawna @ CheekyChicFamily February 17, 2012 at 6:37 am

Bacon sprinkles….that should be a packaged and marketed product.


Heather Michelle @ A Sweet Simple Life February 17, 2012 at 7:03 am

um, yum. best breakfast ever.


Lyndsey February 17, 2012 at 7:08 am

Just bought my man a donut pan for Valentine’s Day. He loves to bake and donuts are one of his all-time weaknesses, but we’ve never actually made any homemade. Perfect timing with your bacony cakey post!

Can we adjust this recipe so we can use the new donut pan and bake them?


Adrianna February 18, 2012 at 11:35 pm

They’re not a typical loose cake doughnut batter–they’re a bit sturdier. I’d think maybe cutting them out, baking them at 350F might be your best bet. If you do try this, let me know how they turn out. :)


Elizabeth @ chronic venture February 17, 2012 at 7:14 am

bacon donuts are amazinggggg


Mary @ Bake Break February 17, 2012 at 7:14 am

YES. Being a Portland (voodoo doughnut!) native, I wholeheartedly support bacon donuts. You can’t go wrong! These look perfect! I’m glad you cut the bacon up before putting it on – it’s always hard to bit into a doughnut with a full strip of bacon and not end up eating the entire strip in one bite. Ugh.


Katrina @ Warm Vanilla Sugar February 17, 2012 at 7:26 am

You are a genius!


Kelsey @aslolife February 17, 2012 at 8:14 am

My husbands birthday is next week and I was planning in buying him donuts for this b-day breakfast but I just might have to make them now!


Jen of My Tiny Oven February 17, 2012 at 8:21 am

I really need to get over my fear of deep frying, cause I REALLY need these doughnuts in my life, STAT!


Jillian@TheHumbleGourmet February 17, 2012 at 8:21 am

My husband is drooling at the idea of maple bacon doughnuts. Yum!


Juliana February 17, 2012 at 8:22 am

Your doughnuts look delicious! I made Bacon-Bourbon-Maple Glazed Doughnuts a month ago, and they were absolutely amazing!! Stop by my blog and check them out… can’t wait to try your recipe! XOXO, Juliana


Adrianna February 17, 2012 at 11:42 am

OMG! Those are pretty major looking.


Rachel @ The Avid Appetite February 17, 2012 at 8:33 am

Ok my stomach is growling right now. These look and sound unreal. I love maple and bacon! What could be bad? Also, my husband has a deep fryer and it is a real threat to my waistline.


Maggie February 17, 2012 at 8:44 am

yummy yummy yummy! I need to perfect my bacon skills before I attack this recipe. I’ve heard you can bake bacon.. less splattering grease burning my hands and arms. I think i’ll try it.

also- I made that same glaze to go on these adorable mini cinnamon pinwheels and when it called for that much powdered sugar I didn’t believe it. So i started putting it in a tablespoon at a time because I couldn’t wrap my head around the ratio of sugar to other ingredients. sure enough a cup later I had my glaze.

Happy Friday too!


modernworkinggirl February 17, 2012 at 9:38 am

Doughnuts – so in right now! Is it the time of year?!


Gabriela Rodiles February 17, 2012 at 9:46 am

These doughnuts look AMAZING! I had my first Maple Bacon doughnut at a shop in Oregon called Voodoo Doughnuts and it was beyond delicious. Thank you for sharing this recipe! The only problem is that now I will want to make these all the time! :)


Chelsea @ Chelsea is dishing up February 17, 2012 at 10:22 am

Yes puh-leeeeeeeeeeeez!


hannah February 17, 2012 at 10:33 am

These are great! You should get a deep fryer though…think of all the beautiful things you could make!



Adrianna February 17, 2012 at 11:41 am

Yes, they would be beautiful. But let’s also think about how large I would become. :(


NicoleD February 17, 2012 at 11:42 am

These are adorable with their bacon sprinkles!


Caty February 17, 2012 at 11:46 am

These look amazing. I think I’m drooling…


Dana B @ thebakingbooth February 17, 2012 at 12:05 pm

This is the first good different use of bacon I’ve seen of late (sorry, I don’t want bacon with my ice cream). This in fact looks quite tasty, however girl scout cookies just came in… :) I am curious as to why you used peanut oil. Flavor? or the higher smoke point??


cindy February 17, 2012 at 12:51 pm

bacon sprinkles are the darlings of the bacon world, I’m sure of it. I bet these taste like a pancake breakfast in doughnut form…amazing!


Michelle February 17, 2012 at 12:52 pm

Wowza! I want one!


Kiran @ February 17, 2012 at 5:20 pm

Want. A dozen. To. Go. Please. 😀


Lucie (Thursday Night Dinner) February 18, 2012 at 10:57 am

now bacon just happens to be my favorite food and i love finding new fun ways to use it! these look amazing!


Margarita February 18, 2012 at 1:41 pm

The first time i saw maple bacon donuts was at Voodoo Donut in Portland. There were too many kinds that I got overwhelmed and decided to try something else. Thanks to this recipe, I might be able to just recreate it at home.


Sarah K. @ The Pajama Chef February 18, 2012 at 3:14 pm

oh man, those look phenomenal. all the doughnut shops in indiana are not cool enough to sell bacon doughnuts…now i can replicate them at home! :)


Adrienne @ Love Well Styled February 19, 2012 at 10:51 am

You have just won over my heart with this recipe! I cannot wait to try it out and have the bacon lovers in my life swooning! Thanks for sharing!


Kelly Hartman February 19, 2012 at 8:01 pm

What the what?!! How in the world did you ever come up with this recipe?! Incredible…and sinful. I love and hate you at the same time 😉


Ryan February 20, 2012 at 10:27 am

Oh dear. I think I’m about to gain about a million pounds, all thanks to these. They look SO good!


Chase l Oh The Cuteness! February 20, 2012 at 10:34 pm

Oh now that’s just not fair. Is it illegal to make these to go with the breakfast galette you posted earlier?


Adrianna February 20, 2012 at 10:53 pm

Totally legal.


joelle (on a pink typewriter) February 21, 2012 at 1:59 pm

I don’t know what more to say than these look crazy good. Something seems really liberating about the idea of making your OWN donuts.


Russell at Chasing Delicious February 21, 2012 at 5:42 pm

Ooh. What an awesome combination of flavors! These are my kinds of doughnuts.


Chris @ Shared Appetite February 21, 2012 at 8:12 pm

These look so amazing! Can’t wait to try them :)


Nadette@Eat, Read, Rant! February 22, 2012 at 1:46 pm

Foods like these donuts are precisely why I keep forgetting to bring home the deep frier my mother has waiting for me in NJ. Because you’re so right, a deep fryer would make everything easier, I would probably be eating these donuts (and other forms of fried dough) on a ridiculously regular basis. And that would be bad. But it would be so good!


Javelin Warrior February 24, 2012 at 6:49 am

Adrianna, I love bacon donuts (of any kind) and I’ve purchased them from bake shops a number of times but I’m so glad you shared this recipe for making them at home… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks as ever for the inspiration…


Kelli @ The Corner Kitchen February 24, 2012 at 10:34 am

Bacon and donuts, together as one….what’s not to love!


Betsy March 30, 2012 at 5:05 pm

I am making these this weekend- funny I just watched the food network and saw a similar donut but with sauted apple and bacon bits inside the dough also!!! Can’t wait to try this!!!


Meghan February 18, 2014 at 6:37 am

Can I substitute the shortening for bacon fat/grease? Always have that around in the kitchen I work in!!


Adrianna Adarme February 18, 2014 at 9:01 am

That should work, as long as it’s strained bacon fat.


Alannah December 26, 2014 at 5:17 pm

We are going to acozy kitchen.


Adrianna Adarme December 28, 2014 at 1:02 pm



Leave a Comment

{ 9 trackbacks }

Previous post:

Next post: