Delish Maple Bacon Donut Sticks
These maple bacon donut sticks are what happens when breakfast and dessert decide to elope: pillowy fried dough ribbons tossed in buttery maple glaze, then curled around crisp smoked bacon for that irresistible sweet‑and‑salty magic. They’re showy enough for a weekend brunch but easy enough to make on an ambitious weekday morning, and the contrast between a tender interior and a crackly glazed exterior is truly addictive.
My husband became the unofficial taste tester the first time I made these; he insisted on starting with a bacon-wrapped end and then couldn’t stop explaining, between mouthfuls, how the glaze pooled just right in the crevices. Our kiddo dubbed them “maple torpedoes” and requests them for special mornings—birthdays, snow days, and sometimes just because it’s Friday. They’ve become our small ritual: one sticky, ridiculous bite and the day feels celebratory.
Why You’ll Love This Delish Maple Bacon Donut Sticks
– Textural contrast: a soft, airy center with a delicately crisp exterior and syrupy glaze that clings to each ridge.
– Balanced flavor: smoky cured bacon cuts through the sweetness so the treat never feels cloying.
– Hands-on and festive: perfect for dipping, sharing, or serving in a stack at brunch—the presentation always gets comments.
– Flexible: bake or fry depending on your comfort level, and the recipe scales up easily for a crowd.
Behind the Recipe
This started from a simple idea: take the comfort of a donut and give it a savory backbone. Over multiple trials I learned that the dough benefits from a short rest so it relaxes and rolls into long, even strips; rushing that step yields tighter, tougher sticks. Wrapping the bacon with enough overlap makes it hold through frying or baking, and letting the glaze cool slightly before glazing prevents immediate sogginess while still forming a lovely sheen. Also: patience with the oil temperature is a small thing that makes a big difference—too hot and the exterior burns before the inside is done; too cool and you get greasy sticks.
Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for a tender crumb; make sure your baking powder/yeast is fresh for predictable rise and texture.
– Eggs: Room-temperature eggs incorporate more evenly into the dough so it’s easier to roll thin strips without tearing.
– Dairy: Whole milk or buttermilk adds richness; if you prefer a lighter texture, mix milk with a spoonful of yogurt.
– Protein: Choose thick-cut bacon for the best chew and crunch—thin bacon tends to overcook and get brittle.
– Sweeteners: Pure maple syrup (not imitation) gives the glaze that deep, caramelized maple flavor; grade A or pure amber works great.
Prep Ahead Ideas
– Make the dough the night before and refrigerate it; bring it to room temperature for 30–45 minutes before shaping so it’s pliable.
– Crisp the bacon partially in advance (50–75% cooked), then finish in the oven or skillet after wrapping to save time.
– Measure dry ingredients and put the wet ingredients together in a jar so you can mix quickly in the morning—the dough comes together in minutes.
Time-Saving Tricks
– Bake instead of frying if you want less hands-on time; a hot oven gives you even cooking without babysitting a pot of oil.
– Use a wide, sharp pizza cutter or bench scraper to cut uniform strips quickly.
– Mise en place: lay out the bacon, a tray for finished sticks, and the glaze station before you start frying—it keeps the workflow smooth and prevents glazed sticks from sticking to the counter.
– Frozen shortcut: pre-cooked bacon slices thawed and re-crisped work if you’re short on time, though fresh gives the best texture.
Common Mistakes
– Overcrowding the pan: dropping too many sticks in at once drops the oil temp and makes them greasy—work in batches.
– Skipping the rest: rolling the dough immediately after mixing can cause it to spring back or tear; a brief rest relaxes the gluten.
– Glazing while piping hot: pouring glaze onto piping-hot sticks will melt the coating and make them soggy—let them cool a minute so the glaze clings.
– I did this once—used super-thin bacon and it crisped into shards mid-fry; fix is to switch to thicker slices or partially cook thin slices before wrapping.
What to Serve It With
Tips & Mistakes
– Serve warm with extra maple syrup and a bowl of lightly whipped cream or mascarpone for dipping.
– Add a fruit component—sliced apples or a quick berry compote—to cut through the richness.
– Avoid heavy savory sides; delicate salads, fruit, or plain coffee balance the indulgence best.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For best texture, re-crisp in a 350°F oven for 5–8 minutes rather than microwaving.
Variations and Substitutions
– Swap maple for honey or a brown-butter glaze if you want a different sweet profile, though pure maple keeps the classic flavor.
– For a gluten-free option, use a 1:1 gluten-free baking flour and watch dough hydration—GF flours sometimes need slightly more liquid.
– If you’d like less pork, try a veggie “bacon” or thin prosciutto; prosciutto gives a delicate, salty note but won’t be as sturdy when frying.
– Keep the classic if serving guests who love tradition—sometimes the simple maple-and-bacon combo is worth preserving exactly.
Frequently Asked Questions
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Delish Maple Bacon Donut Sticks
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup granulated sugar For added sweetness
- 1 tbsp baking powder
- 0.5 tsp salt Balances the flavors
- 1 cup milk Whole milk works best
- 1 large egg Beaten
- 0.5 cup maple syrup For the glaze
- 0.5 cup bacon Cooked and crumbled
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In another bowl, mix the milk, egg, and maple syrup.
- Slowly combine the wet ingredients with the dry, stirring until just mixed. Gently fold in the crumbled bacon.
- Pour the batter into the prepared donut pan, filling each cavity about 3/4 full. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Let them cool slightly before transferring to a wire rack.
- While the donuts cool, whisk together some additional maple syrup and powdered sugar for the glaze. Drizzle this delicious concoction over the warm donuts and sprinkle with extra bacon bits for that perfect finishing touch.