1tablespoonbacon grease (just save a tablespoon when you're done frying the bacon)
1/2cupmilk (I used whole, but any type will do)
For the Maple Glaze:
1/2teaspoonpure maple extract (see post for more information on this)
3tablespoonsmilk (I used whole, but any type will do)
Preheat oven to 350 degrees (F).
For the donuts:
Generously grease a donut pan; set aside.
Fry bacon in a large skillet over medium-heat until brown and crispy; about 4 minutes per side. Transfer bacon to a paper towel lined plate and set aside. Reserve 1 tablespoon of bacon grease and set it aside.
In medium-sized mixing bowl combine the flour, brown sugar, nutmeg, cinnamon, salt, and baking powder; whisk well to combine (use your fingers to break up any large clumps of brown sugar); set aside.
In a separate medium-sized bowl combine the melted butter, bacon grease, milk, maple syrup, and egg; whisk well until completely combined. Pour the liquid mixture into the dry mixture and fold together with a rubber spatula until just combined - don't over mix here.
Spoon the batter into the prepared donut pan OR pour the batter into a ziplock baggie, snip off the end, and pipe the batter into the prepared donut pan. Bake for 10-11 minutes, or until donuts are set and gently spring back when touched. Allow donuts to cool in the pan for 5 minutes before transferring to a cooling rack.
For the maple glaze:
Combine all of the ingredients in a large bowl; whisk smooth. If the glaze appears too thick, add a little more milk; if the glaze appears too thick, add a little more confectioners' sugar.
Once the donuts are cool enough to handle, dip them in the maple glaze, allowing excess glaze to drip back into the bowl before placing them back on the cooling rack; repeat with all donuts. Decorate wet glaze with bacon bits or a full slice of bacon. Let glaze set a few minutes then serve! These donuts are best eaten the day they are made.