Bacon maple doughnut


  • Prep. 2 heures et 45 minutes /

  • Cook time 20 minutes /

  • 13 beignes

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  • 2 cups white flour
  • 3 tbsp. maple sugar
  • ½ tsp. salt
  • One vanilla pod (seeds only)
  • 1 egg
  • ½ cup milk
  • 4 tbsp. melted butter
  • 1 tsp. yeast
  • 250 g maple butter
  • 6 slices F. Ménard bacon, cooked and cut into pieces


Dough instructions

  1. In a medium-sized bowl, combine the dry ingredients and set aside.  
  2. Gently heat the milk until lukewarm.
  3. Add the vanilla, butter, yeast and egg and whisk until thoroughly combined.  
  4. Add the milk mixture to the dry ingredients. You can use a food processor to knead the dough until a ball forms. You can also mix the ingredients with a spoon. Once a ball has formed, knead for about 10 minutes.  
  5. Let dough rest for about 2 hours so it can double in volume.
  6. Roll out dough until about 1 cm thick.
  7. Use a cookie cutter made specially for doughnuts to cut the dough. Place the doughnuts on parchment paper and let rise another 10 minutes.
  8. Heat the fryer or pot of oil until it reaches 325° F.
  9. Lower the doughnuts into the oil and cook about 2 minutes per side or until golden brown.
  10. Place doughnuts on a cooling rack over a cookie sheet. Let cool.

Decorating instructions

  1. While doughnuts are cooling, in a medium-sized bowl heat the maple butter in the microwave for about 10 seconds. If still too stiff, microwave another 10 seconds, and so on, checking to make sure it doesn’t cook.
  2. Dip doughnuts into the maple butter and sprinkle with bacon crumbs.  After a couple of doughnuts, you might have to rewarm the maple butter.
  3. Return dipped doughnuts to rack and let rest.
  4. Enjoy!