In a large bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let stand for 5-10 minutes until frothy.

Add the remaining sugar, melted butter, egg, flour, and salt to the yeast mixture. Mix until a soft dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and roll it out to 1/2-inch thickness on a floured surface.

Use a donut cutter (or two round cookie cutters of different sizes) to cut out donut shapes. Let them rest on a tray for 10 minutes.

Heat vegetable oil in a deep heavy-bottomed pot to 350°F (175°C).

Fry donuts 2-3 at a time for about 1 minute per side until golden brown. Drain on a wire rack lined with paper towels.

While donuts cool slightly, whisk together powdered sugar, maple syrup, and 1 tablespoon milk until smooth to create the glaze.

Dip the warm donuts into the maple glaze and immediately sprinkle generously with crumbled bacon before the glaze sets.