Maple-Bacon Potato Doughnuts

Maple-Bacon Potato Doughnuts

Who needs flowers and chocolate when you can woo your darling with doughnuts? And not just any type of doughnut, Maple-Bacon Potato Doughnuts. All your favorite things combined into a round piece of fried dough.

Maple-Bacon Potato Doughnuts

Mashed potato in a doughnut? I know, I know, it sounds crazy, but judge after you try it.

I’ve seen my fair share of doughnuts, whether it be yeast, cake, French crullers, apple fritters or old fashioned doughnuts. I’ve eaten them all. I guess you could call me a doughnut aficionado, so trust me when potatoes might be the best thing that’s ever happened to doughnuts. After all, they’re a Maine classic for a reason.

Maple-Bacon Potato Doughnuts 2

These potato doughnuts are like a hybrid between a yeast and a cake doughnut, and definitely more fluffy and moist. To be honest, these would be great just rolled in cinnamon sugar, but I just had to top them with a maple glaze and crumbled bacon. I can’t seem to say no to salty and sweet combinations. What better way to do that than with maple and bacon?

Maple-Bacon Potato Doughnuts 3

I’m incredibly happy with how these doughnuts came out, so I cannot wait for you to try them!

Now, excuse me and my valentine while we recover from this doughnut coma.

5 from 1 reviews
Cook time
Total time
Serves: About 10-12 doughnuts
  • 12 oz. bacon
  • 3 tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, at room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup plain mashed russet potatoes, cooled (by plain, I mean just cooked potatoes that are mashed—no seasonings, no butter, no sour cream, etc.)
  • ¼ cup buttermilk, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • vegetable oil for frying
  • ¼ cup unsalted butter
  • ½ cup maple syrup
  • 1 cup powdered sugar
  • ½ teaspoon maple extract
  1. ). Preheat oven to 400°. Line a large baking sheet with aluminum foil and spray with nonstick spray. Lay the bacon strips side to side on prepared sheet. Bake for 15-20 minutes. Let cool.
  2. ). Once bacon is cooled, roughly chop the bacon and place in a food processor. Pulse several times until all the bacon is crumbled. Place bacon crumbles in a bowl and set aside.
  3. ). Make the maple glaze: place the butter and maple syrup in a small saucepan over low heat. Once the butter is melted, take the pan off the heat and whisk in powdered sugar until thickened and smooth. Add maple extract.
  4. ). Using a mixer fitted with a paddle attachment, cream the butter and sugar until fluffy. Add in the egg and vanilla and beat until it turns pale yellow. Mix in the mashed potato and buttermilk and beat until combined. Then, gradually add the flour, baking powder, baking soda, salt, and nutmeg. Beat until all ingredients are combined and it starts turning into a dough.
  5. ). Turn out the dough onto a flour-dusted surface, making sure both sides are covered with flour. Carefully press the dough out with your hands until it’s ½-inch thick. Use a large and a small biscuit cutter to cut out doughnut rounds. Gather the dough scraps and repeat process to use up all the dough.
  6. ). Fill a small deep fryer with about 3 inches of vegetable oil. Preheat the oil to 375°. Once the oil is ready, working in small batches, fry the doughnuts in the oil—each side usually takes 1-2 minutes. Transfer the cooked doughnuts to a baking sheet lined with paper towels. Cool a little.
  7. ). To glaze the doughnuts, dip each doughnut into the maple glaze. Transfer to a wire rack. Sprinkle crumbled bacon over each doughnut. These are best when served immediately, but the leftovers are great too—just make sure they’re stored in a container with a tight cover.
Potato doughnut recipe from New England Today ( and Maple glaze recipe from Sally’s Baking Addiction (

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