Maple syrup and bourbon is the fall flavor combination you will be adding to your must have list this season. Bourbon has natural notes of cinnamon, pecans, and maple syrup, so it pairs perfectly with autumn flavors. The addition of bourbon to this maple syrup glaze gives the doughnuts a warm bite of character any fall dessert should constitute, and the candied bacon garnish satisfies the salty and sweet craving we all yearn for. These doughnuts are easy to make and are the perfect addition to any party.

Yields: 16 donuts            Total Time: approx 1 hour


Candied Bacon:
¼ cup brown sugar
2 tbsp. pure maple syrup (use the real stuff!)
¼ tsp. Kosher salt
½  lb. thick cut sliced bacon


½  cup semisweet chocolate chips, melted and cooled
1 cup AP flour
½  cup dark brown sugar
⅓  cup cocoa powder
½  tsp. baking soda
¼  tsp. salt
½  cup milk
¼ cup sour cream
1 large egg
3 tbsp. unsalted butter, softened
1 tsp. apple cider vinegar or white vinegar
1 tsp. pure vanilla extract
1 cup confectioners’ sugar
1 tbsp. pure maple syrup
2-3 tbsp. Bourbon

Candied Bacon:
Preheat oven to 350ºF and lay a sheet of aluminum foil over a large jelly roll pan*. Place a wire rack on top; set aside. (Pan should be ½-1 in. deep to catch the bacon drippings)
In a small bowl, mix brown sugar, syrup, and salt until sugar is completely dissolved.
Dip each slice of bacon into the syrup mixture; run your index finger and thumb down over the sliced bacon to remove excess.
Lay each coated slice on the wire rack and bake for 20 minutes or until desired crispness is achieved. Chop bacon into small pieces and set aside to prepare doughnuts.
In a small microwaveable bowl, melt chocolate chips in microwave and let cool.
Spray a doughnut baking pan* with nonstick cooking spray with flour; set aside.
In a medium bowl, whisk flour, brown sugar, cocoa powder, baking soda and salt.
In a large bowl, using an electric mixer on low to medium speed, mix milk, sour cream, egg, butter, vinegar and vanilla until just combined. Gradually add the flour mixture and continue mixing until batter is just combined.
Using a rubber spatula, fold in cooled melted chocolate until there are no visible streaks in the batter. Spoon batter into each doughnut cavity ½ to ⅔  full.
Bake for 10-12 minutes or until a toothpick inserted in center comes out clean.
Allow doughnuts to rest in pan for 5 minutes before inverting doughnuts over onto a wire rack to cool completely. Repeat baking process until the entire doughnut batter is used.
In a deep bowl, mix confectioners’ sugar, syrup and 2 tbsp. of bourbon until no visible dry pockets remain. Add another tbsp. of bourbon if glaze is too thick or if a stronger taste is desired. (You can substitute extra bourbon with water if the glaze is too thick)
Dip each doughnut about halfway deep into the glaze. Shake excess glaze off and rest doughnuts glaze-side-up over a wire rack.
Cover glazed side of doughnut with candied bacon bits.


If you don’t have a jellyroll pan you can use a disposable aluminum foil pan available in any grocery store.
Not everyone has a doughnut baking pan, but it’s one baking staple you won’t regret purchasing. We recommend this affordable pan found on amazon.
You can make many other things in a doughnut pan such as dog treats, marshmallows, ice rings, gumdrop rings, baked eggs, muffin tops, breads/biscuits. Check out Corner Blog’s website for 101 inspirational ways to use your doughnut pan!