Take the 6 strips of bacon and fry until crisp. Let the bacon cool and then cut into small squares.
As the bacon cools, gather the rest of the ingredients.
Preheat the oven to 350°F. Grease the wells of two donut pans.
In a mixing bowl, beat together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Distribute the bacon pieces evenly among the wells. Drizzle the maple syrup over the bacon, using about 3/4 to 1 teaspoon per donut.
Spoon the batter evenly into the pans, filling the wells up to the rim.
Bake the donuts for 15 minutes, or until they're raised and firm, and a toothpick inserted into the middle of one comes out clean.
Remove them from the oven, and place on a rack. Loosen the edges of the donuts with a table knife or spatula, and immediately turn the pans over onto a piece of parchment or waxed paper.
To make the glaze: Stir together the confectioners' sugar, salt, and enough maple syrup to make a spreadable glaze.
Spread the glaze over the donuts. Serve warm, or at room temperature. Wrap any leftovers loosely in plastic, and store for 1 day at room temperature; refrigerate or freeze for longer storage.
This recipe was adapted from King Arthur Flour http://www.kingarthurflour.com/recipes/maple-glazed-bacon-doughnuts-recipe