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Preheat oven to 350°F. Cook bacon over medium heat until crispy; cool. Crush into tiny “sprinkle-size” pieces and set aside. In a bowl, sift together flour, sugar, baking powder, and salt. In another bowl, whisk together egg, milk, S&D Espresso Coffee Extract, and melted butter.  Add liquid mixture to flour mixture and stir just enough to combine. Spoon batter into pastry bag and fill greased mini donut pan about 1/2 full. Bake in pre-heated oven for 8 minutes. While baking, combine sifted powdered sugar and maple syrup. Whisk together until smooth. Allow donuts to cool completely. On a wire rack with a plate underneath, dip the top of the donut into glaze. Set immediately onto rack with glaze face up, allowing glaze to drip down the donut. Before the glaze completely dries, sprinkle bacon pieces onto the top. Allow glaze to dry, and serve. Keep for up to 2 days.

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1/2 cup S&D Espresso Coffee Extract
1 1/2 cups organic unbleached all-purpose flour
1/2 cup organic cane sugar
2 tsp. aluminum-free baking powder
1/4 tsp. pink Himalayan salt
1 large cage-free organic egg
1/4 cup organic whole milk
1/4 cup organic grass-fed salted butter, melted
3 slices all-natural center cut uncured maple bacon
3 oz. grade A organic dark amber maple syrup
4 oz. organic powdered sugar, sifted