Preheat oven to 400°, line a rimmed baking sheet with aluminum foil, and place a cookie wire rack inside the baking sheet.
Lay raw bacon strips on the wire rack and bake for 13-20 minutes, depending on the thickness of bacon.
Take out of the oven and set aside. Make sure to save the bacon grease for the donut batter.
Donuts:
Preheat oven to 350° and grease a donut baking pan.
Combine all wet ingredients for the batter in a mixing bowl and whisk well. Sift in dry ingredients and whisk until incorporated. Fold in bacon pieces.
Scoop the batter into a large piping bag. Cut the tip off the piping bag, leaving only about 1/2- 3/4 inch opening.
Squeeze batter into the donut cups of the pan in one smooth circular motion, filling each cup about 3/4 full. Make sure there is an even amount of batter all around.
Bake for 11-12 minutes and let donuts cool on the wire rack, just until it’s cooled enough to be handled. Spread paper towel under the cooling rack to catch glaze drippings.
Glaze:
Add powdered sugar into a small mixing bowl.
Heat up maple syrup in a microwave for a few seconds, until hot but not boiling. Add heavy whipping cream to maple syrup and whisk until smooth.
Pour the mixture into powdered sugar and whisk until completely incorporated.
Dip each donut into the glaze to coat it on the top and sides. (You can even dip the bottoms as well.)