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Maple Donut Bars From Scratch Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/maple-donut-bars-from-scratch-recipe/