Maple-Glazed “Donuts” with Candied Bacon
6 Martin’s Dinner or 12 Sliced Potato Rolls
Canola Oil (for frying)
1 Cup Powdered Sugar
1/2 Cup Maple Syrup, plus 1 tablespoon
3 Slices Bacon
2 Tablespoons Brown Sugar
Place bacon strips on a wire rack on top of a baking tray. Brush with 1 tablespoon total of the maple syrup, then sprinkle on the brown sugar. Bake at 400 degrees F for about 15 minutes or until fully cooked, checking occasionally. Remove from oven and let cool. Chop into small pieces.
Heat canola oil in a large pot or deep fryer, until it sizzles when sprinkled with water (or about 400 degrees F).
In a medium bowl, mix together powdered sugar and warmed maple syrup.
Carefully dunk potato rolls in the hot oil for about 30 seconds per side, using long-handled metal tongs. Remove rolls when they are golden-brown and place on paper towel-lined plate to drain.
While rolls are still hot, transfer to a serving plate and pour maple glaze over top of each roll. Sprinkle chopped candied bacon on top of each “donut.”