Delish Maple Bacon Donut Sticks

If you’ve ever wanted to eat a donut with the moral support of bacon and the unapologetic swagger of maple syrup, welcome to my finest life choice: maple bacon donut sticks. They’re glazed, they’re salty-sweet, and they’re conveniently shaped like little wands so you can wave them around while pretending you didn’t just fry dough at 8 a.m. I call it multitasking. These taste like a farmers’ market and a county fair got married and eloped in your kitchen—no paperwork, just joy.

The first time I made these, my husband “helped” by taste-testing half the bacon before it hit the glaze. Meanwhile the kids used the cooling rack as a xylophone, and the smoke alarm auditioned for lead vocals when I decided to “just wing” the oil temperature. Also, yes, I used a pan that was too small. Yes, the oil bubbled like a drama queen. No, I will not wash fewer dishes next time; I will simply stack them higher and call it modern art.

Time-Saving Hacks

– Use canned biscuit dough. It’s not cheating; it’s “delegating.”
– Air-fry or bake the bacon on foil, then toss the foil and pretend you’re a minimalist.
– Microwave bacon for a head start, then finish crisping in a skillet for that “I totally planned this” texture.
– Mix the glaze right in a large measuring cup so you can pour without dirtying another bowl.
– Toss warm sticks and glaze in a zip-top bag and shake. Is it elegant? Absolutely not. Is it fast? Yes.
– Line every surface with parchment. You can basically roll up your mess and yeet it into the trash.

Serving Ideas

– Coffee. All of it. Hot, cold brew, whatever’s closest to your face.
– A brunch board with fruit for balance and bacon for… more bacon.
– Serve with wine if the kids drove you nuts. Or a maple old fashioned if you’re feeling fancy-adjacent.
– Ice cream on the side if you’ve given up pretending this is a “light” breakfast.
– Or keep it simple: plate, napkin, corner of the kitchen where no one can find you.

What to Serve It With

– Scrambled eggs, because protein makes everything sound responsible.
– Fresh berries so your conscience can unclench.
– Extra maple on the table and a little flaky salt for the show-offs.
– Spicy maple or a dash of hot sauce if you like chaos.
– Yogurt parfaits for the one person at brunch who still believes in vitamins.

✔Tips & Mistakes

– Don’t overcrowd the oil. The sticks need personal space to get puffy and golden.
– If baking, go 400°F on a parchment-lined sheet until golden, then glaze while warm.
– Cook bacon extra crisp so it stays crunchy after meeting the glaze. Limp bacon = sad.
– Use real maple syrup. The fake stuff tastes like a candle from the gas station.
– Let the sticks cool 3–5 minutes before glazing so it actually clings instead of slipping off like a quitters’ coat.
– If frying, aim around 350°F. No thermometer? Sacrifice one test stick. If it browns in about a minute, you’re in the zone.
– Crumble bacon small so every bite gets confetti, not a single pork scarf.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Airtight container, up to 3 days.
– Recrisp in a 350°F oven or air fryer for 3–5 minutes.
– Freeze unglazed sticks up to 2 months; thaw, warm, then glaze like the hero you are.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Dough: canned biscuits, pizza dough, or crescent rolls. Brioche scraps also flex.
– Glaze: maple-espresso, maple-cinnamon, or spicy maple with a touch of sriracha.
– Toppings: toasted pecans, coconut “bacon,” or chocolate drizzle if you like applause.
– Dairy-free? Use plant milk in the glaze. Gluten-free? Grab GF biscuit dough or fry GF yeast dough.
– Air fryer: 350°F for 6–8 minutes, flipping once, then glaze. Drama-free and crispy.

Frequently Asked Questions

Delish Maple Bacon Donut Sticks

Golden, crisp-on-the-outside donut sticks dipped in a silky maple glaze and showered with smoky-crisp bacon. A sweet-and-savory breakfast treat that disappears fast.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 0.25 cup granulated sugar
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp ground nutmeg optional but classic donut flavor
• ▢ 0.75 cup whole milk room temperature
• ▢ 2 piece large eggs room temperature
• ▢ 3 tbsp unsalted butter, melted slightly cooled
• ▢ 1 tsp vanilla extract
• ▢ 6 slice thick-cut bacon, cooked and chopped plus extra for garnish if desired
• ▢ 4 cup vegetable oil for frying
• ▢ 1.5 cup powdered sugar for maple glaze
• ▢ 0.25 cup pure maple syrup for maple glaze
• ▢ 1.5 tbsp milk for maple glaze, more as needed
• ▢ 0.5 tsp vanilla extract for maple glaze
• ▢ 0.125 tsp fine salt for maple glaze

Instructions

Preparation Steps

• Cook the bacon in a skillet over medium heat until very crisp. Drain on paper towels and chop. Set aside.
• Heat the oil in a heavy pot to 350 F. Set a wire rack over a sheet pan for draining.
• In a large bowl, whisk together flour, granulated sugar, baking powder, kosher salt, and nutmeg.
• In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
• Add wet ingredients to dry and stir with a spatula until a soft dough forms. Do not overmix; it should be thick but scoopable.
• Lightly flour your work surface. Turn dough out and gently knead 3 to 4 times just to bring it together. Pat or roll to about 0.5 inch thickness.
• Cut into sticks about 1 inch by 4 inches. Re-roll scraps as needed, keeping the dough lightly floured to prevent sticking.
• Fry donut sticks in batches, 2 to 3 minutes per side, until deep golden and cooked through. Adjust heat to maintain 350 F.
• Transfer fried sticks to the rack to drain. While still warm, make the glaze: whisk powdered sugar, maple syrup, milk, vanilla, and a pinch of salt until smooth and pourable.
• Dip warm donut sticks into the maple glaze, letting excess drip off. Sprinkle immediately with chopped bacon so it adheres.
• Let the glaze set 5 minutes on the rack. Serve warm and enjoy.

Notes

For extra crispiness, fry in small batches and avoid crowding. If glaze thickens while you work, whisk in 0.5 tsp milk at a time to loosen. Baked option: brush sticks with melted butter and bake at 400 F for 12 to 14 minutes, then glaze and top with bacon.