Homemade Maple Bacon Doughnuts

a lightly floured surface for 2 minutes.
Let Dough Rise Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl turning it to coat all sides in the oil. Cover the bowl with aluminum foil plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 52 hours or until double in size. For a tiny reduction in rise time see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.
Shape Doughnuts When the dough is ready punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. If needed punch down again to release any more air bubbles. Using a rolling pin roll the dough out until it is 12 inch thick. Using a 33 5 inch doughnut cutter cut into 12 doughnuts. If you cant quite get 12 reroll the scraps and cut more. If you dont have a doughnut cutter you can use 1 large 1 smaller circle cookie cutter. Large should be about 3 and 12 inches.
Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. Feel free to discard doughnut holes if you dont want to make them. Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
Pour oil into a large heavyduty pot set over medium heat. Heat oil to 375F 191C. Add 23 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared cooling rack. Repeat with remaining
doughnuts then turn off heat. See note for doughnut holes.
Make the icing In a small saucepan over low heat melt the butter and maple syrup together whisking occasionally. Once the butter has melted remove from heat and whisk in the sifted confectioners sugar salt and maple extract. Dip each warm doughnut into the icing. The icing quickly thickens so feel free to place it back over heat as you dip the doughnuts. Place dipped doughnuts back onto cooling rack as excess icing drips down. Gently press bacon slices on top of each. You can also crumblechop up the bacon for topping. After about 30 minutes the glaze will set harden.
Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 12 extra days.