Canned biscuits act as makeshift donuts to support a thick maple glaze and bacon “sprinkles”.
- 3/4 cup Grade A medium amber maple syrup
- 1/2 cup unsalted butter, melted
- 1 1/4 cup powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 4 slices of thick cut bacon, baked until crispy, then crumbled
- Oil for frying (I use sunflower oil)
- 8 large biscuits (preferably a 16.3oz can Grands! Homestyle Buttermilk)
- In a small saucepan on low heat, whisk together maple syrup and butter until melted.
- Remove from heat and powdered sugar and vanilla extract. Whisk until completely combined.
- Set aside so that it will thicken as it cools.
- Preheat oven to 400°F and prepare baking sheet (that has a lip) with aluminum foil. Place bacon on prepared sheet and bake for 10 minutes. Carefully flip each piece and bake for another 10 minutes or until crispy.
- Remove from baking sheet and place on plate covered in several paper towels to soak up the grease. Once cooled, crumble or dice bacon into small pieces.
- Use a small round cookie cutter to cut a hole in the center of each biscuit. Set aside the centers you removed.
- In a medium saucepan, heat oil over high heat. Using tongs, carefully set each donut (and donut hole!) in the hot oil for a few seconds until golden brown, then flip and brown the other side as well.
- Place donuts on wire racks to cool completely. You’ll want to place parchment paper or paper towels underneath the racks to catch any drippings.
- Place one side of each donut into the glaze and place back on cooling rack to set.
- Immediately sprinkle pieces of bacon over the glaze and leave them to set.
- Serve and enjoy!
- Should be eaten the same day and they get more dense and somewhat soggy the next day.
- Instead of dipping donuts in glaze, you could also place glaze in a pastry bag and drizzle it on top.
- Category: Donuts
- Method: Fry and Bake
- Cuisine: American
Keywords: maple bacon donuts, maple donuts