Nothing screams “Let’s Party!” like a whole mess of fresh donuts. I don’t know too many people who wouldn’t get a very large grin on their faces if presented with these maple bacon donuts. In fact, there could even be marriage proposals.

Made from a yeasted dough, these little bite-sized gems aren’t over-the-top sweet, and the bacon adds a nice salty tone, which pairs beautifully with the maple syrup added to both the donuts and the glaze.

This recipe makes a pile of donut holes, but you can certainly make bigger donuts from this dough if you like. Use a larger round cutter and for classic raised donuts, use a donut cutter. You’ll need to increase the fry time slightly if cooking larger donuts.

If you want to get really crazy, sauté some diced apple (peeled and cored of course) in a little butter, sugar, and cinnamon and add that to the dough with the bacon. I’d probably use about a cup of cooked apple, so maybe 2 apples total.

Any way you make them, these will definitely get the party started.

Recipe: Maple-Bacon Donut Holes

Makes about 56 donut holes

Ingredients:

Donuts
• 2¾ cups bread flour
• 1 cup whole milk, lukewarm (105 to 115˚F)
• 1/4 cup granulated sugar
• 1 packet (2¼ tsp) active dry yeast
• 1/2 teaspoon kosher salt
• 1 tbsp maple syrup
• 3 large egg yolks
• 1/4 cup unsalted butter, softened
• 1/2 lb thick slices good-quality bacon, cooked until crisp and finely chopped
• Canola oil, for frying

Maple glaze
• 2 cups powdered sugar, sifted
• 1/4 cup maple syrup
• 2 tbsp warm water, plus more as needed
• 2 tsp vanilla extract
• Pinch of kosher salt


Instructions:
1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let stand for 10 minutes. Add the remaining 2 cups flour, the salt, egg yolks, butter, vanilla, and 1/3 cup of the finely chopped bacon (reserve the rest for decorating) and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).





2. Flour 1 to 2 large rimmed baking sheets. On a floured work surface, roll out the dough to 1/2-inch thick. With a 1 1/2-inch round biscuit cutter, cut out donut holes. Re-roll the scraps and cut out additional holes.





3. Place the donuts at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise until they are puffy, 15 to 30 minutes. They are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses it has over-proofed and you can re-roll the dough and cut it once).
4. While the donuts rise, make the glaze: Sift the confectioners’ sugar into a bowl. Stir in the maple syrup, warm water, vanilla, and salt until smooth. Add more water if needed to make a loose glaze. Set aside, covered with plastic wrap, until needed.



5. Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F.
6. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider, slotted spoon or tongs; drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.



7. While the donuts are still warm, dip them into the glaze. Let the excess glaze drip off, and place on a wire rack set over a baking sheet. Immediately sprinkle them with bacon while the glaze is wet; let the glaze set before serving. The donuts are best the day they are made.