Maple Bar Donuts Recipe

Introduction

Maple bar donuts are a delightful treat featuring a soft, tender dough fried to golden perfection and topped with a rich maple glaze. This recipe brings a bakery favorite into your kitchen, perfect for a special breakfast or indulgent snack.

Ingredients

• 1 cup (8 fl oz/240 ml) lukewarm water
• ½ cup (4 oz/115 g) granulated sugar
• ¼ cup (2 oz/57 g) butter, softened
• 3 large egg yolks
• 1 tablespoon instant yeast
• 1¼ teaspoons salt
• 1 teaspoon vanilla extract
• 3½ cups (17½ oz/497 g) bread flour
• ½ teaspoon baking powder
• oil, for frying
• 2 cups (8 oz/230 g) powdered sugar
• ½ cup maple syrup
• 1 tablespoon butter, melted
• ½ teaspoon maple extract

Instructions

1. Step 1: In a stand mixer bowl fitted with a dough hook (or a large mixing bowl), combine the lukewarm water, granulated sugar, softened butter, egg yolks, instant yeast, salt, and vanilla extract. Mix on medium-low speed until the ingredients are combined.
2. Step 2: In a separate medium bowl, whisk together the bread flour and baking powder. Gradually add this to the yeast mixture, continuing to mix until the dough blends together and pulls away from the sides, but remains soft and sticky. Add flour 1 tablespoon at a time if the dough feels too wet.
3. Step 3: Knead the dough on medium-low speed for 5 minutes. If mixing by hand, knead for about 10 minutes until smooth and elastic.
4. Step 4: Transfer the dough to a large, oiled bowl. Cover tightly with plastic wrap and let it rise in a warm place until doubled in size, approximately 1 hour.
5. Step 5: Turn the risen dough out onto a floured surface and gently roll it into a 10×12-inch (25½x30½ cm) rectangle. Trim edges if needed, then cut the rectangle in half lengthwise to form two 5×12-inch strips. Cut each strip into 6 equal bars.
6. Step 6: Place the dough bars on two floured, parchment-lined baking sheets. Cover with another baking sheet or a lightly floured tea towel to prevent drying. Let them rise again in a warm spot until doubled, about 1 hour.
7. Step 7: Prepare for frying by heating about 2 inches (5 cm) of oil in a heavy-bottomed saucepan to 350°F (180°C). Use a candy thermometer to maintain the temperature.
8. Step 8: Fry the donuts one at a time for about 1 minute per side until golden brown. Transfer to a wire rack set over a baking sheet to drain and cool completely.
9. Step 9: While the donuts cool, make the maple glaze. Whisk together powdered sugar, maple syrup, melted butter, and maple extract in a shallow bowl until smooth.
10. Step 10: Dip the top half of each donut bar into the glaze, allowing excess to drip off. Return to the wire rack and let the glaze set before serving.

Tips & Variations

• For a stronger maple flavor, add an extra ¼ teaspoon of maple extract to the glaze or drizzle additional pure maple syrup over the finished donuts.
• If you prefer, shape the dough into rounds to make classic maple-glazed donuts instead of bars.
• Use bread flour for a chewier texture, but all-purpose flour works well if that’s what you have on hand.
• Be careful not to overcrowd the oil while frying to maintain the temperature and ensure even cooking.

Storage

Store leftover maple bar donuts in an airtight container at room temperature for up to 1 day. They are best enjoyed fresh, as the glaze may soften and the dough lose its ideal texture after longer storage. Reheat gently in a warm oven or toaster oven for a few minutes, but avoid the microwave as it can make the dough tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature and rise again before shaping and frying.

What type of oil is best for frying donuts?

Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, are ideal for frying donuts to keep the flavors clean and crisp.

Maple Bar Donuts Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

This classic recipe for Maple Bar Donuts delivers soft, fluffy fried doughnuts topped with a luscious thick maple glaze. Perfectly golden and sweet, these maple bars are a delightful treat for breakfast or dessert, combining a tender yeast dough fried to perfection with a rich and glossy maple-flavored icing.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 maple bar donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Donuts

• 1 cup (8 fl oz/240 ml) lukewarm water
• ½ cup (4 oz/115 g) granulated sugar
• ¼ cup (2 oz/57 g) butter, softened
• 3 large egg yolks
• 1 tablespoon instant yeast
• 1¼ teaspoons salt
• 1 teaspoon vanilla extract
• 3½ cups (17½ oz/497 g) bread flour
• ½ teaspoon baking powder
• oil, for frying (about 2 inches deep)

For the Maple Glaze

• 2 cups (8 oz/230 g) powdered sugar
• ½ cup maple syrup
• 1 tablespoon butter, melted
• ½ teaspoon maple extract

Instructions

1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm water, granulated sugar, softened butter, egg yolks, instant yeast, salt, and vanilla extract on medium-low speed until mixed well.
2. Add dry ingredients: Whisk together bread flour and baking powder in a separate bowl. Gradually add this flour mixture to the wet ingredients and continue mixing until the dough comes together, is pulling away from the bowl sides, but still soft and sticky. Add extra flour by the tablespoon if necessary. If mixing by hand, use a wooden spoon until thick, then knead by hand for 10 minutes.
3. Knead and proof: Knead on medium-low speed for an additional 5 minutes, then transfer the dough to a large oiled bowl. Cover with plastic wrap and keep in a warm place to rise until doubled in size, about 1 hour.
4. Shape the donuts: Turn the risen dough onto a floured surface and roll out gently to a 10×12-inch (25½x30½ cm) rectangle. Trim rounded edges if desired and cut the rectangle in half lengthwise, creating two 5×12-inch strips. Cut each strip into 6 bars, making 12 bars total.
5. Second rise: Place the shaped bars on two parchment-lined baking sheets dusted with flour. Cover with a second baking sheet to prevent drying. Let them rise again in a warm spot until doubled, about 1 hour.
6. Prepare to fry: Line a baking sheet with a wire rack and place near your cooking area. Fill a heavy-bottomed large saucepan with 2 inches (5 cm) of oil and heat to 350°F (180°C) using a candy thermometer to monitor temperature.
7. Fry the donuts: Carefully fry the bars one at a time for approximately 1 minute per side, or until golden brown. Remove and drain on the wire rack; allow them to cool completely.
8. Make the maple glaze: In a shallow bowl, whisk together powdered sugar, maple syrup, melted butter, and maple extract until the glaze is smooth and thick.
9. Glaze the donuts: Dip the top half of each cooled donut bar into the maple glaze, letting excess drip back into the bowl. Return to the wire rack to set the glaze.
10. Serve & store: Enjoy these maple bar donuts soon after glazing for best texture and flavor. Store any leftovers in an airtight container at room temperature for up to 1 day.

Notes

• Make sure the water is lukewarm, around 100-110°F (38-43°C), to activate the yeast without killing it.
• If the dough is too sticky to handle after the initial mixing, add flour 1 tablespoon at a time until manageable, but avoid making it too stiff.
• Use a candy or deep-fry thermometer to maintain precise oil temperature for perfect frying results.
• Be gentle when handling the dough bars after the second rise as they are very soft and can deflate easily.
• The donuts are best enjoyed fresh but can be stored for a short time; for longer storage, refrigerate and reheat slightly before serving.
• Maple extract boosts the flavor but can be omitted or substituted with vanilla extract if unavailable.

Keywords: maple bar donuts, fried donuts, maple glaze, homemade donuts, yeast donuts, breakfast donuts, sweet treats