Maple Donut Bars From Scratch Recipe

Introduction

These homemade Maple Donut Bars are a delightful treat, combining the soft texture of freshly fried dough with a rich, sweet maple glaze. Perfect for breakfast or a special snack, they bring a cozy, comforting flavor right to your kitchen.

Ingredients

• 1/2 cup warm water
• 3/4 cup warm milk
• 2 tsp dry active 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
• 1/4 cup unsalted butter (for glaze)
• 1/2 cup brown sugar
• 3 Tbsp milk (for glaze)
• 1 Tbsp corn syrup
• 2 tsp maple extract
• 2 cups powdered sugar
• Corn or vegetable oil (for frying)

Instructions

1. Step 1: Combine 1/2 cup warm water, 3/4 cup warm milk, 1 tablespoon of granulated sugar, and 2 teaspoons of dry active yeast in a bowl. Whisk quickly and let it sit for about 10 minutes until it becomes foamy.
2. Step 2: In the bowl of a stand mixer, add 5 1/2 cups of spooned and leveled all-purpose flour, 1/2 teaspoon salt, 1/2 cup granulated sugar, the frothy yeast mixture, and 5 large eggs. Using the dough hook, mix on medium-high speed until dough begins to form.
3. Step 3: Add 1/2 cup softened unsalted butter to the dough and continue mixing on medium-high speed for about 8 minutes, until the dough is smooth, elastic, and no longer sticks to the bowl.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Step 5: Punch down the dough to release the air, reshape it, and allow it to rise again until doubled, about another hour.
6. Step 6: Turn the dough onto a floured surface. Dust the top with flour and roll the dough out to a 3/4-inch thick rectangle, roughly 15 by 17 inches.
7. Step 7: Cut the dough into 12 bars using a pizza cutter. Place the bars on a lightly floured baking sheet and let them rise for 30 minutes.
8. Step 8: Heat 2 inches of corn or vegetable oil in a heavy-bottomed pot to 360–375°F. Fry the bars, a few at a time, for a few minutes on each side until golden brown.
9. Step 9: Transfer the fried bars to a paper towel-lined baking sheet and let them cool completely.
10. Step 10: For the maple glaze, melt 1/4 cup unsalted butter in a saucepan over medium heat. Add 1/2 cup brown sugar, 3 tablespoons milk, and 1 tablespoon corn syrup. Bring to a simmer, then remove from heat.
11. Step 11: Stir in 2 teaspoons maple extract and 2 cups powdered sugar until the glaze is smooth.
12. Step 12: Dip the cooled donut bars into the glaze and place them on a cooling rack to set.

Tips & Variations

• Use a stand mixer with a dough hook for easy mixing and kneading to achieve a smooth dough.
• Speed up rising by placing the dough in the oven with the proof setting or a light on for a warm environment.
• Try substituting the maple extract with vanilla or almond extract for a different flavor twist.
• Ensure oil temperature stays consistent to avoid greasy donuts or burning.

Storage

Store leftover donut bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a microwave for 10–15 seconds or in a low oven to revive their softness. Avoid storing them unglazed if planning to keep them longer, as the glaze helps maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take more time and effort to achieve a smooth and elastic dough, about 10–15 minutes of kneading on a floured surface.

What can I use if I don’t have maple extract?

If you don’t have maple extract, you can use vanilla extract for a classic flavor or almond extract for a different but complementary taste.

Maple Donut Bars From Scratch Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

These Maple Donut Bars From Scratch are homemade yeast-raised bars fried to golden perfection and dipped in a rich, sweet maple glaze. With a tender, airy dough and a luscious maple coating, these bars offer a delightful twist on classic donuts, perfect for breakfast or a special treat any time.

• Author: Leo
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 donut bars 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

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

Frying Oil

• About 2 inches corn or vegetable oil for frying

Maple Glaze Ingredients

• 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 up the yeast: Combine 1/2 cup warm water, 3/4 cup warm milk, 1 tbsp granulated sugar, and 2 tsp dry active yeast in a bowl. Whisk together and let it sit for about 10 minutes until it becomes foamy and bubbly, indicating that the yeast is active.
2. Combine dry and wet ingredients in mixer: In the bowl of a stand mixer, add 5 1/2 cups of flour, 1/2 tsp salt, 1/2 cup granulated sugar, the frothy yeast mixture, and 5 large eggs. Use the dough hook attachment and mix on medium-high speed until the dough starts coming together.
3. Add butter and knead dough: Gradually add 1/2 cup softened unsalted butter while continuing to mix on medium-high speed. Knead the dough for about 8 minutes or until it becomes smooth, elastic, and no longer sticks to the sides of the mixer bowl.
4. First rise: Transfer the dough to a greased bowl and cover it with a kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until doubled in size. Using the oven’s proof setting can speed up this process.
5. Punch down and second rise: Punch down the dough to release air, reshape it into a ball, and return it to the bowl. Let it rise again until doubled in size, about 1 hour.
6. Roll and cut the dough: Place the dough on a well-floured surface and dust the top with flour. Roll it out to a 3/4 inch thick rectangle, approximately 15×17 inches. Using a pizza cutter, cut the dough into 12 rectangular donut bars. Transfer them to a flour-dusted baking sheet.
7. Final proof: Let the cut donut bars rise on the baking sheet for another 30 minutes to puff up slightly before frying.
8. Heat oil and fry donuts: Pour about 2 inches of corn or vegetable oil into a heavy-bottomed pot and heat it to 360-375°F, checking with a thermometer. Fry the donut bars a few minutes on each side until they are golden brown and cooked through.
9. Drain and cool: Transfer the fried donut bars to a baking sheet lined with paper towels to absorb excess oil. Allow them to cool completely before glazing.
10. Make the maple glaze: In a saucepan, melt 1/4 cup unsalted butter over medium heat. Add 1/2 cup brown sugar, 3 tbsp milk, and 1 tbsp corn syrup. Bring the mixture to a simmer, then remove from heat. Stir in 2 tsp maple extract and 2 cups powdered sugar until smooth and glossy.
11. Dip and set: Dip the cooled donut bars into the warm maple glaze, coating them evenly. Place the glazed bars on a cooling rack to allow the glaze to set before serving.

Notes

• Ensure the water and milk are warm but not hot (about 110°F) to activate yeast properly without killing it.
• Use a kitchen thermometer to accurately monitor the oil temperature for perfect frying—too hot and donuts burn, too cool and they absorb excess oil.
• Resting times are important for gluten development and airy texture—do not rush the rising steps.
• Store leftover donut bars in an airtight container; they taste best the day they are made but can be refrigerated and reheated gently.
• Glaze can be customized with cinnamon or vanilla extract for variation.

Keywords: maple donut bars, homemade donuts, yeast donuts, fried donut bars, maple glaze donuts