Measure everything out first for a smooth process. Begin proofing the yeast by combining it with warm milk (100–110°F). Let it sit for 5–10 minutes until it becomes foamy. This means it’s activated and ready. Tip: read through the full instructions before starting to map out your timing.

Once your yeast is ready, mix in the remaining dough ingredients. If using a stand mixer with a dough hook, knead on medium speed for about 5 minutes until the dough is soft and slightly tacky. You can also do this by hand—just knead for 8–10 minutes.

Place the dough in a lightly greased bowl and cover with a clean towel. Let it rise in a warm spot for about 1 hour or until doubled in size. Punch it down, then roll out on a floured surface to ½-inch thick. Use a donut cutter (or biscuit cutter + bottle cap) to cut your shapes. Transfer to a parchment-lined tray, cover, and let rest 15 more minutes.

Heat oil in a heavy-bottomed pot to 350°F. Carefully lower in a few donuts at a time, frying for about 40 seconds per side or until golden brown. Use a slotted spoon to transfer them to a cooling rack lined with paper towels.

While the donuts cool slightly, stir together melted butter, maple syrup, powdered sugar, and a pinch of salt until smooth. Dip the tops of each donut into the glaze and immediately top with crumbled bacon pieces.

Enjoy while warm for that just-fried texture! Leftovers can be stored in an airtight container for 1–2 days, but they’re definitely best day-of.