Maple Donut Bars (Print)
Soft, pillowy bars with rich maple glaze. Perfect for breakfast or indulgent snack.
# Ingredient List:
→ 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 the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix on low speed until all ingredients are thoroughly combined.
03 - Gradually incorporate flour while mixing. Continue kneading for 5 to 7 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
04 - Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in volume.
05 - Punch down the risen dough and roll it out on a lightly floured surface to a 1/2-inch thickness. Cut into rectangles measuring 4 by 1.5 inches using a sharp knife or dough cutter.
06 - Arrange the bars on parchment-lined baking sheets, leaving space between each piece. Cover and let rise for 30 to 40 minutes until noticeably puffy and light.
07 - Pour 2 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat to 350°F, maintaining temperature throughout the frying process.
08 - Fry the bars in batches, cooking for 1 to 2 minutes per side until golden brown. Use a slotted spoon to transfer to paper towels to drain excess oil.
09 - Whisk together powdered sugar, maple syrup, milk, vanilla extract, and salt until completely smooth and free of lumps. The glaze should have a thick, pourable consistency.
10 - While the bars are still slightly warm, dip the top of each bar into the glaze, allowing excess to drip off. Place on a wire rack set over parchment paper until the glaze sets.
# Expert Suggestions:
01 -
- These bars deliver that incomparable bakery freshness you cant buy, with a texture so light they practically float off the plate
- The maple glaze uses real syrup, not artificial flavor, creating that sophisticated sweetness that makes people pause and ask whats different
02 -
- Oil temperature drops when you add dough, so let it come back up between batches. Cold oil equals greasy, sad bars.
- The second rise is non negotiable for that light texture. Rushing this step gives you dense, heavy bars.
03 -
- A kitchen thermometer takes the guesswork out of oil temperature and ensures consistent results every batch
- Let the glazed bars set for at least 15 minutes before stacking them, or youll end up with one giant maple sticky situation