Maple Donut Bars
These homemade Maple Donut Bars feature a pillowy, golden-fried yeast dough topped with a glossy pure maple glaze that sets into a perfectly sweet, sticky finish. They taste better than anything from a bakery and come together with simple pantry ingredients.
Equipment
- Stand mixer with dough hook
- Dutch oven or heavy pot
- Clip-on candy thermometer
- Wire cooling rack
- Rolling pin
- Bench scraper or sharp knife
- Spider strainer or slotted spoon
Ingredients
Dough
- 3.5 cups bread flour plus more for dusting
- 2.25 tsp active dry yeast one standard packet
- 1 cup whole milk warmed to 105-110°F
- 3 tbsp unsalted butter softened to room temperature
- 2 large eggs room temperature
- 3 tbsp granulated sugar
- 1 tsp salt
- 4 cups neutral oil vegetable or canola, for frying
Maple Glaze
- 2 cups powdered sugar sifted
- 3 tbsp pure maple syrup Grade A dark amber recommended
- 3 tbsp heavy cream plus more as needed
- 0.5 tsp vanilla extract
Instructions
- Warm the milk to between 105°F and 110°F. Whisk in 1 tablespoon of the granulated sugar and all of the yeast. Let the mixture sit for 8 to 10 minutes until it is foamy and fragrant. If it does not foam, your yeast may be expired and should be replaced.
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, remaining sugar, and salt. Add the bloomed yeast mixture, eggs, and softened butter. Mix on low speed for 2 minutes to combine, then increase to medium speed and mix for 8 minutes until the dough is smooth, elastic, and just slightly tacky.
- Transfer the dough to a lightly oiled large bowl and turn it once to coat. Cover tightly with plastic wrap and let it rise at room temperature for 1 to 1.5 hours until the dough has doubled in size.
- Turn the risen dough out onto a lightly floured surface and punch it down gently. Roll it out to approximately three-quarters of an inch thickness. Using a bench scraper or sharp knife, cut the dough into rectangles roughly 4 inches by 2 inches. You should get about 12 bars.
- Arrange the shaped bars on parchment-lined baking sheets, spacing them at least 1 inch apart. Cover loosely with a clean kitchen towel and let them proof for 30 to 45 minutes until visibly puffed and airy.
- Heat the neutral oil in a Dutch oven or heavy pot to 350°F over medium heat. Working in batches of 2 to 3 bars at a time, carefully lower the bars into the hot oil using a spider strainer. Fry for 1.5 to 2 minutes per side until deep golden brown. Monitor the oil temperature between batches and adjust the heat as needed to maintain 350°F.
- Transfer the fried bars to a wire rack set over paper towels. Let them cool for 3 to 5 minutes before glazing. They should be warm but not hot to the touch.
- While the bars cool, make the maple glaze. In a medium bowl, whisk together the sifted powdered sugar, maple syrup, heavy cream, and vanilla extract until completely smooth and pourable. If the glaze is too thick, add additional heavy cream one teaspoon at a time.
- Dip the top of each warm bar into the maple glaze, holding it briefly to let excess drip off. Return the bars glaze side up to the wire rack. Allow the glaze to set for 10 to 15 minutes before serving. Enjoy warm or at room temperature.
Notes
For the best flavor, use Grade A dark amber pure maple syrup in the glaze rather than pancake syrup. Make sure your yeast is fresh before starting. Do not rush the second proof or the bars will be dense. Fry in small batches to keep the oil temperature stable. Store leftovers in an airtight container at room temperature for up to 2 days. Unglazed bars can be frozen for up to 2 months; glaze after thawing for best results.