Maple Donut Bars Recipe

Introduction

Soft, fluffy, and bursting with buttery maple flavor, these homemade Maple Donut Bars make a delightful treat for breakfast, dessert, or anytime snacking. Made from scratch with yeast dough and topped with a rich maple glaze, they combine classic donut lightness with the convenience of a bar shape.

Ingredients

• 1/2 cup warm water (about 110°F)
• 3/4 cup warm milk
• 2 tsp active dry yeast
• 1/2 cup + 1 tbsp granulated sugar
• 1/2 tsp salt
• 5 large eggs
• 1/2 cup unsalted butter, softened
• 5 1/2 cups all-purpose flour
• For the Maple Glaze:
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 3 tbsp milk
  • 1 tbsp corn syrup
  • 2 tsp maple extract
  • 2 cups powdered sugar

Instructions

1. Step 1: In a small bowl, whisk together the warm water, warm milk, 1 tablespoon sugar, and yeast. Let sit for about 10 minutes until foamy.
2. Step 2: In a stand mixer bowl, combine the flour, salt, remaining sugar, frothy yeast mixture, and eggs. Using a dough hook, mix on medium-high speed. Once the dough starts to come together, add the softened butter and continue mixing for 8 minutes until smooth, elastic, and no longer sticky.
3. Step 3: Transfer the dough to a greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
4. Step 4: Punch down the dough, reshape into a ball, cover, and let rise again until doubled, about another hour.
5. Step 5: On a floured surface, roll the dough into a rectangle about 3/4 inch thick (approximately 15×17 inches). Cut into 12 equal bars with a pizza cutter or sharp knife. Place bars on a floured baking sheet and let rise for 30 minutes.
6. Step 6: Heat about 2 inches of vegetable or corn oil in a heavy pot to 360-375°F. Fry the bars a few minutes per side until golden brown. Remove and drain on paper towels. Let cool completely.
7. Step 7: To make the maple glaze, melt butter in a saucepan over medium heat. Stir in brown sugar, milk, and corn syrup. Bring to a gentle simmer, then remove from heat. Stir in maple extract and powdered sugar until smooth.
8. Step 8: Dip the cooled bars into the maple glaze, coating one side. Place on a wire rack to let the glaze set.

Tips & Variations

• You can prepare the dough the night before and refrigerate it overnight; then roll, cut, fry, and glaze the next day for convenience.
• Use a candy thermometer to maintain the oil temperature between 360-375°F for perfectly fried bars.
• Substitute the maple extract with pure maple syrup in the glaze for a more natural flavor.

Storage

Store the donut bars at room temperature in an airtight container for up to 2 days, or refrigerate for up to one week. Reheat gently in a low oven or microwave before serving. Freezing is not recommended as the glaze doesn’t thaw well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need to be activated in water, add it directly to the flour and reduce the liquid slightly. The rising times may also be shorter.

What if I don’t have corn syrup for the glaze?

You can substitute corn syrup with an equal amount of honey or light maple syrup. This will slightly change the flavor and texture but will still result in a tasty glaze.

Maple Donut Bars Recipe

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5 from 76 reviews

Soft, fluffy Maple Donut Bars made from scratch with a light yeast dough and topped with a rich, sweet maple glaze. Perfect for breakfast, dessert, or any time snacking, these bars combine the classic flavor of maple and the convenience of a bar shape. Fried to golden perfection, they offer a tender texture and irresistible buttery maple taste.

• Author: Rami
• Prep Time: 30 minutes (plus 2 hours rising time and additional 30 minutes resting before frying)
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 donut bars 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Donuts:

• 1/2 cup warm water (about 110°F)
• 3/4 cup warm milk
• 2 tsp active dry yeast
• 1/2 cup + 1 tbsp granulated sugar
• 1/2 tsp salt
• 5 large eggs
• 1/2 cup unsalted butter, softened
• 5 1/2 cups all-purpose flour

For the Maple Glaze:

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 3 tbsp milk
• 1 tbsp corn syrup
• 2 tsp maple extract
• 2 cups powdered sugar

Instructions

1. Froth the Yeast: In a small bowl, whisk together the warm water, warm milk, 1 tablespoon sugar, and active dry yeast. Let the mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
2. Mix the Dough: In a stand mixer bowl, combine the flour, salt, remaining sugar, the frothy yeast mixture, and eggs. Using the dough hook attachment, mix on medium-high speed. When the dough begins to form, add the softened butter. Continue mixing for about 8 minutes until the dough is smooth, elastic, and no longer sticky.
3. First Rise: Transfer the dough into a greased bowl. Cover it with plastic wrap or a kitchen towel and place it in a warm spot. Let it rise for about 1 hour or until the dough has doubled in size.
4. Punch Down and Second Rise: Punch down the risen dough to release air. Reshape it into a ball, cover again, and let it rise a second time in a warm place until it doubles in size once more, about another hour.
5. Roll and Cut: On a floured surface, roll the dough into a rectangle approximately 15×17 inches, about 3/4 inch thick. Using a pizza cutter or sharp knife, cut the dough into 12 equal bars. Place the bars on a floured baking sheet and let them rise uncovered for 30 minutes.
6. Fry the Donut Bars: Heat about 2 inches of vegetable or corn oil in a heavy pot to between 360-375°F. Carefully fry the bars a few minutes on each side until they turn golden brown. Remove them from the oil and drain on paper towels. Allow the bars to cool completely.
7. Prepare the Maple Glaze: In a saucepan over medium heat, melt the butter. Add brown sugar, milk, and corn syrup, stirring until combined. Bring the mixture to a gentle simmer, then remove from the heat. Stir in maple extract and powdered sugar until the glaze is smooth and lump-free.
8. Glaze the Donut Bars: Dip the cooled donut bars into the maple glaze, coating one side thoroughly. Place the glazed bars on a wire rack to set the glaze before serving.

Notes

• The dough can be prepared the night before and refrigerated. Roll, cut, fry, and glaze the next day for fresh bars.
• Store the donut bars at room temperature for up to 2 days or refrigerate in an airtight container for up to a week.
• Freezing is not recommended as the glaze texture changes and does not thaw well.

Keywords: Maple Donut Bars, homemade donuts, fried donut bars, maple glazed donuts, breakfast treats, yeast donut recipe