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.