Maple Bacon Doughnuts

Canada’s 150th birthday is quickly approaching, and as proud Canadians we certainly think this is reason to celebrate! If you’re like us, and really excited to celebrate but maybe feeling like it snuck up on you and are sort of scrambling to get your Barbeque or party organised…. don’t worry….We’ve got you covered with this simple crowd pleasing dessert. If these Maple Bacon Doughnuts aren’t Canadian, we don’t know what is! REAL Canadian maple syrup and deliciously crisp bacon MAKE this doughnut. Together they top a simple but delicious classic sour cream and brown sugar doughnut. These tasty treats are so simple and really quick to whip up. AND I bet you have the ingredients already. Without further adieu…. lets get going, eh?!


Doughnuts (yield 6)
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup packed brown sugar
  • 1/8 cup (2 Tbs) softened (NOT MELTED) unsalted butter
  • 1 egg
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbs cream (I used half and half, because it’s what I had!)
Maple Glaze
  • 1 + 1/4 cups icing sugar
  • 3-4 Tbs Canadian Maple Syrup
  • 1 tsp Vanilla Extract
  • Cream to thin if desired
  • Approximately 4 strips of crispy bacon. Use as much or as little as you desire!


  1. Heat oven to 325 degrees F
  2.  In a medium bowl, combine flour, baking powder and salt.
  3.  Using and electric mixer, cream butter and sugar. Add egg, sour cream, vanilla, and cream and mix at medium-low until combined.
  4. Add dry ingredients to wet ingredients and mix at medium-low until just combined.
  5. Divide batter evenly into pre-sprayed doughnut molds.
  6.  Bake at 325 for 12-14 minutes. Transfer to cooling rack until completely cooled.

Maple Glaze
  1. Using electric mixer, combine icing sugar, 3 Tbs maple syrup and 1 Tsp vanilla on low, until well combined and smooth. Taste and texture test. If you’re glaze is too thick and/or isn’t maple-y enough,  add an additional Tbs of maple syrup or a dash of cream to thin. If your glaze is too thin, add icing sugar bit by bit until you reach your desired consistency.
  2. Dip one doughnut, allow excess do drain off, and dip again. Return doughnut to the cooling rack, and dip remaining doughnuts using the same method. If you have remaining glaze after glazing all 6 doughnuts, repeat this step again to achieve maximum maple level!
  3. Sprinkle bacon bits as heavily or as sparsely as you please! (note, bacon bits do stick better when glaze is still wet)
  4. Enjoy! and Happy Canaday day!

PS! If you’re on the hunt for a doughnut pan, try Sears or Superstore!

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