In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients until a cohesive dough begins to form. On medium speed, knead until smooth and soft, about 6 minutes.

Place the dough in an oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough into an 11×12″ rectangle. Cut the dough into 12 rectangles about 5×2-inch big. Transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2-inches apart. Cover with a clean kitchen towel and let rise again until doubled, about 30 minutes.

When the dough is almost done rising, heat at least 2 inches of peanut oil in a large, deep pot with a candy thermometer attached. Heat to 350°F. Carefully transfer 2 to 3 rectangles to the hot oil and fry for about 1 minute, or until golden, then flip and cook for another minute or until golden brown. Remove from the hot oil, allow to drain on paper towels. Test a doughnut to make sure it’s cooked through before repeating with the remaining dough.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar on low speed. Add in the cream and bourbon and increase speed to high. Beat for 3 minutes, or until very well combined and light. Transfer to a pastry bag fitted with a small plain tip.

Using the tip, poke a small hole in one end of a doughnuts and fill with about 1 tablespoons of the filling each. Repeat with the other end of the doughnuts.

Whisk together the glaze ingredients. Dip the bars into the icing. Immediately sprinkle with the bacon. Allow to set for 15 minutes before serving.