If the world were ending right now, and the only thing that could save the 6.3 billion people on this beautiful rock of ours was if I could make the perfect doughnut....i think we'd be in trouble. in the mean time, i could use some help, with a very simple item. a dough nut. I can make doughnuts in my sleep, i've made hundreds for the restaurant that i work at. the thing is, i've been asked to make a new series of desserts for our spring menu, and well...im stumped. my goal is to create something similar to a doughnut made by VooDoo Doughtnuts in Oregon. I believe it is called the maple bacon doughtnut. I wanted to put my own spin on this by creating the doughnuts, and then piping a bacon and cocoa mousse into the center. and then glazing half the doughnut in a maple bacon glaze. I really dont have a lot of experience with pastries. I just know what i've picked up. my question is how would i go about creating the glaze, so that the maple dominates, but isnt too sweet that it overkills all the other flavors. each time i make a glaze it either looks repulsive, or its too sweet. is there something im missing?