Maple bacon donuts

Warm the milk slightly in the microwave, 10 to 20 seconds, not too hot.

Add the sugar and dry active yeast, stir, and let sit about 20 minutes until bubbly.

Pour into a stand mixer bowl, add the melted butter and one egg, and mix on low two to three minutes.

Add the flour a little at a time, then knead on medium speed five to six minutes until the dough comes together and is silky smooth.

Flour the work surface and roll the dough to about an eighth of an inch, or a little thicker.

Cut out with ring cutters, cover with a damp cloth and proof until doubled, about an hour.

Whisk maple syrup, whole milk and powdered sugar in a bowl until silky smooth for the glaze.

Fill a pot halfway with canola oil and heat to about 350F.

Fry the donuts three to four minutes, flipping at least twice, until golden brown on both sides.

Drain on a wire rack or dry paper towels and cool at least five minutes.

Coat generously in the maple glaze and top immediately with crispy bacon bits before the glaze sets.

Let sit at least 20 minutes for the glaze to set.