Maple Bacon Doughnuts

Indulge Dad this Father’s Day with a homemade Maple Bacon Doughnut. Hungry for more? Attend our home cook class, Gourmet Doughnuts on June...

The essential guide cover

Take the Culinary Career Survey

We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

Campus of Interest*
Program of Interest*

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

June 6, 2014 2 min read

Indulge Dad this Father’s Day with a homemade Maple Bacon Doughnut. Hungry for more? Attend our home cook class, Gourmet Doughnuts on June 14th.


Assorted Donuts on whiteYields 2 ½ dozen


¼ oz. + 1 tsp. dry active yeast

1/8 cup warm water (about 100°F)

¾ cup milk

1 Tbs. sugar

½ tsp. salt

1 egg

2 Tbs. shortening

2 ¾ cups all-purpose flour


For Maple Glaze:

¼ cup butter

1 ¾ cups confectioners’ sugar

4 Tbs. hot water or as needed

1 Tbs. maple extract


For Topping:

¾ lb. thick cut bacon, diced, cooked until crisp and drained

Bacon DoughnutMethod:

  1. Whisk yeast and water together.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed.
  3. Beat in remaining flour, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.
  4. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.
  5. Dice bacon, fry until crisp, drain off excess fat and set aside.
  6. Turn the dough out onto a floured surface, and gently press out to ½-inch thickness. Cut with a 3-inch floured doughnut cutter. Cut out center with a ½-inch floured cutter.
  7. Place on floured, parchment paper lined sheet pan. Let doughnuts rise again until double. Dough is ready if you touch it, and the indention remains.
  8. Meanwhile, heat oil in a deep-fryer or large heavy skillet to 365°F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack.
  9. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Add extract and set aside.
  10. Dip doughnuts into the glaze while still warm, and set onto wire racks to drain off excess. Top with bacon, serve warm and enjoy!
Subscribe to the King of Chefs Blog

Subscribe to the King of Chefs Blog

Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.