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Start your Traeger on smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature to High. Allow to preheat for 10-15 minutes.
In a medium saucepan, combine powdered sugar, syrup and maple flavoring and cook on the stovetop at medium-high until the mixture comes to a slow boil. Cook, stirring often, for 3-5 minutes.
Turn the heat to low and stir in the heavy cream. Add more powdered sugar or cream, as needed, to reach your desired texture. (Add more powdered sugar if you want a frosting-like topping, or more cream if you want a glaze-like topping).
Lay the bacon strips directly on the grill grate. Grill for 5-7 minutes per side (until crisp). Remove to a plate and crumble or chop when cool.
Place the doughnuts directly on the grill grate (don't clean the grate after cooking your bacon, the grease on the grill grate will help keep the doughnuts from sticking). Grill for 3-5 minutes per side, until the glaze is bubbly and there are grill marks on the doughnuts.
Transfer your hot doughnuts to a serving platter. Pour the glaze directly on top. Sprinkle with the crumbled bacon and serve immediately. Enjoy!