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Maple Bar Donuts Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/maple-bar-donuts-recipe/