In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and nutmeg. In a separate bowl whisk together the egg, butter, milk, yogurt, and vanilla. Gently stir the dry into the wet, and mix just until combined.
Fill a greased donut pan 3/4 of the way full and bake for about 9 minutes. Let cool slightly before removing from pan and frosting.
Bourbon Cream Glaze
Combine all the ingredients for the glaze, and whisk together until smooth. Set aside.
Preheat oven to 375℉. Place 1 pound of thick-cut bacon in an even layer on a rimmed baking sheet. Bake until crispy, about 20 minutes.
Combine 3/4 cup lager (1/2 bottle), 1 cup pure maple syrup, black pepper, and salt in a medium saucepan.
Bring the glaze to a simmer over medium heat, and cook, stirring often, until the liquid is reduced by half and looks thicker than syrup, about 20 minutes. Keep a close eye while this cooks, it’s easy to overcook.
Brush a thick layer of glaze over the bacon and bake until caramelized, 8-10 minutes.