Arrange the bacon in a single layer on a baking sheet. Bake for 12–15 minutes, until crisp. Remove from the oven and let cool.
Make the donuts: In a medium bowl, sift together cake flour, baking soda, baking powder, and salt.
In a liquid measuring cup, whisk together the milk and vanilla.
In a large bowl, cream together the granulated sugar, butter, and vegetable oil with an electric hand mixer until pale and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the eggs until well combined, then scrape down the sides of the bowl again.
Add about ⅓ of the dry ingredients to the butter mixture and stir until just incorporated. Add ½ of the milk mixture and stir until combined. Continue alternating between the dry ingredients and milk mixture until the batter comes together. Do not overmix.
Let the batter rest for 15 minutes.
Once the bacon has cooled, chop into small pieces.
Reduce the oven temperature to 325°F (160°C). Liberally spray 2 6-cavity donut pans with nonstick spray.
Sprinkle ¾ of the chopped bacon into the donut molds.
Pour the batter into the molds, filling each about ¾ of the way full to leave some room for them to rise.
Bake the donutes for 15–20 minutes, until golden brown and cooked through. Immediately turn out of the molds onto a wire rack and let cool completely.
While donuts are baking, make the glaze: In a small bowl, whisk together the powdered sugar, milk, maple syrup, and salt until smooth and creamy. Add more milk as needed.
Once the donuts have cooled, dip the tops in the glaze, then return to the rack to let any excess glaze drip off. While the glaze is still wet, sprinkle the tops of the donuts with the turbinado sugar and reserved chopped bacon.
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)