Maple Donut Bars (Printable)
Soft, pillowy bars with rich maple glaze - bakery-style treats with classic donut flavors.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup water, warmed
07 - 1/4 cup unsalted butter, melted
08 - 2 large eggs, room temperature
09 - Vegetable oil for frying
→ Maple Glaze
10 - 2 cups powdered sugar, sifted
11 - 1/4 cup pure maple syrup
12 - 3 tablespoons whole milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
# How-To Steps:
01 - Combine warm milk, water, and yeast in a large bowl or stand mixer. Let stand for 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix on low speed until thoroughly combined.
03 - Gradually incorporate flour, mixing until a soft, tacky dough forms. Knead for 5 to 7 minutes until dough is smooth and elastic, pulling away from bowl sides.
04 - Transfer dough to a lightly greased bowl, cover with plastic wrap or damp towel, and place in a warm draft-free area. Let rise for 1 to 1 1/2 hours until doubled in volume.
05 - Punch down risen dough to release air. Roll out on lightly floured surface to 1/2-inch thickness. Cut into 4 by 1 1/2-inch bars using a sharp knife or dough scraper.
06 - Arrange bars on parchment-lined baking sheets, leaving space between each. Cover loosely and let rise for 30 to 40 minutes until puffy and visibly expanded.
07 - Pour 2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat to 350°F, maintaining temperature throughout frying process with a kitchen thermometer.
08 - Fry bars in small batches, cooking 1 to 2 minutes per side until deep golden brown. Transfer with slotted spoon to paper towels to drain excess oil.
09 - Whisk together powdered sugar, maple syrup, milk, vanilla extract, and salt in a medium bowl until completely smooth and glossy. Adjust consistency with additional milk if needed.
10 - While bars are still slightly warm, dip top surface of each bar into glaze, allowing excess to drip off. Place on wire rack set over parchment paper until glaze sets completely.
# Helpful Tips:
01 -
- These bars capture everything magical about maple donuts but are way easier to cut and fry than individual rounds
- The dough stays incredibly soft for days, which I discovered accidentally when I made way too many and kept testing them for freshness
02 -
- Oil that is too hot makes the outside burn while the inside stays raw which I learned through sad experience
- Let the bars cool just slightly before glazing or the glaze will slide right off
03 -
- A kitchen scale changed everything for me with yeast doughs because consistency matters
- Maple extract boosts the flavor if your syrup is mild just half a teaspoon does wonders