Bacon Cinni Slices & Lil ' Beignets Recipe

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and place an oven-safe wire rack on top. The rack lets excess fat drip away for crisper bacon.

In a small bowl, combine the brown sugar and ground cinnamon. If using cracked black pepper, add it to the mixture and stir.

Brush each bacon slice lightly with melted butter (this helps the sugar adhere). Sprinkle an even layer of the cinnamon–brown sugar mixture over one side of each bacon slice, pressing gently so it sticks.

Arrange the bacon slices on the wire rack sugar-coated side up, making sure they do not overlap. Drizzle each slice lightly with a little maple syrup to enhance glaze (about 1/4 tsp per slice).

Bake in the preheated oven for 15–20 minutes, or until the bacon is crisp and the sugar has caramelized. Watch carefully toward the end so the sugar doesn't burn. For chewier slices, remove closer to 15 minutes; for crispier, bake longer.

Remove the tray from the oven and let bacon cool on the rack for 5 minutes (sugar will set as it cools). Transfer to a plate lined with parchment to finish cooling if needed.

If you prefer a thin glaze, whisk powdered sugar with hot water to make a smooth glaze (add the water 1/4 tsp at a time until desired consistency). Drizzle lightly over cooled bacon slices or serve glaze on the side for dipping.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

In a separate bowl, whisk the milk, egg, melted cooled butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir with a spatula just until a soft, slightly sticky dough forms. Do not overmix — a few small lumps are fine.

Cover the dough and let it rest at room temperature for 10 minutes while you heat the oil. This rest helps hydrate the flour for a tender beignet.

Pour the vegetable oil into a medium heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat the oil over medium heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float steadily.

While the oil heats, portion the dough: dust your hands or a small cookie scoop with a little flour. Pinch off roughly tablespoon-sized pieces of dough and shape them into loose balls (they will puff during frying). Keep the pieces small so they cook through quickly — you should get about 18 small beignets from this batch.

Fry the beignets in batches, careful not to overcrowd the oil. Gently lower 4–5 beignets into the hot oil and fry for 1.5–2 minutes per side, turning once with a slotted spoon or spider, until golden brown and puffed. Adjust heat as needed to maintain 350°F (175°C). Total fry time per batch is about 3–4 minutes.

Transfer cooked beignets to a paper towel–lined baking sheet to drain briefly for 1–2 minutes, then immediately toss or dust with powdered sugar (mixed with the optional cinnamon if using) while still warm so the sugar adheres.

Repeat frying with remaining dough. Keep finished beignets warm in a low oven (200°F / 95°C) on a tray if needed for serving all at once.

Serve the Lil ' Beignets warm alongside the Bacon Cinni Slices. Optionally, provide extra powdered sugar or the maple glaze from the bacon for dipping.