📖 Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a separate bowl, cream together the butter and sugars until light and fluffy. This is important to get that nice texture, so don't rush it!
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a small bowl, whisk together the buttermilk and maple syrup. Gradually add the wet ingredients to the creamed mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
5. Gently fold in the crumbled bacon pieces. Be careful not to overwork the batter, or your donuts will be tough.
6. Heat your oil to 375°F (190°C). Use a candy thermometer to ensure you reach the right temp. Trust me, it makes a difference!
7. Carefully spoon the batter into a doughnut pan that's been sprayed with nonstick cooking spray. Don't overfill – about 2/3 full is good.
8. Fry the donuts for about 1-2 minutes per side, or until golden brown and cooked through. Use a spatula to gently flip them.
9. Remove the donuts from the pan and place them on a wire rack to cool completely. Let them rest; this is where the magic happens.
10. While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Add more milk, a teaspoon at a time, if needed, to reach your desired consistency.
11. Once the donuts are cool, dip them in the glaze, letting any excess drip off. Don't rush this step; you want an even coating.
12. Place the glazed donuts back on the wire rack to allow the glaze to set.
13. Serve immediately and enjoy! These are even better the day you make them, but they're good the next day, too...if they last that long!