I am not one for soggy bacon or even once crispy and now overly leathery bacon on a doughnut. I do like the idea of smoke and maple together. Over the years, we have done a lot with smoked maple syrup: from tapioca pudding to buttermilk-maple puree. In the land of doughnuts, we started with the incredible barrel-aged and smoked maple syrup from Blis. I made a glaze with the syrup, adding buttermilk (apparently our signature), salt, and powdered sugar. I dipped our cluster doughnuts (recently being referred to as doughnut daisies) into the glaze. I topped the doughnuts with a sprinkling of our cream cheese cookie crumbs. Maple and smoke in harmony on a doughnut without the pointless bacon.
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