1 1/3– 1 1/2 cup powdered sugar (begin with 1 1/3 cups and use more as needed)
2 strips well-cooked bacon, cut into small pieces for garnish
Preheat oven to 400°F. Grease a standard sized donut pan and set aside.
In a large bowl, mix together flour, brown sugar, baking soda, baking powder, and salt. In a small bowl, whisk egg, vegetable oil, buttermilk, and vanilla extract. Add the wet ingredients to the dry, whisking to combine. Fold in bacon bits. Mixture will be slightly lumpy and thick.
Spoon batter into a large ziplock bag and cut a 1/2 inch hole in one corner, creating a makeshift piping bag. Pipe the dough into the donut molds, filling 3/4 of the way to the top of the molds. Bake for 10 minutes, or until a knife inserted into the donut comes out clean. Allow to cool for 10 minutes before frosting.
To make the glaze, combine all ingredients in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. If it’s too thin, add more powdered sugar. Too thick? Add more milk. Dip each donut into the glaze and garnish with bacon.