Name: Maple Donut Bars From Scratch Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1/2 cup warm water (about 110°F); 3/4 cup warm milk; 2 tsp active dry 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; 1/2 cup brown sugar; 3 tbsp milk; 1 tbsp corn syrup; 2 tsp maple extract; 2 cups powdered sugar

Introduction

Soft, fluffy, and bursting with buttery maple flavor, these homemade Maple Donut Bars are a delightful treat perfect for breakfast, dessert, or anytime snacking. Made from scratch with yeast dough, they combine the classic lightness of donuts with an easy-to-handle bar shape, all topped with a rich maple glaze.

The image shows a close-up of a rectangular doughnut with a bite taken out from the front side, revealing its soft, fluffy, pale inside. The doughnut is layered on top with smooth, shiny caramel glaze and thin white icing lines drizzled across the top horizontally. It rests on crinkled white paper sprinkled with small brown crumbs and a small bit of caramel drip. In the background, several similar doughnuts with the same caramel and white icing layer can be seen slightly out of focus, all placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup warm water (about 110°F)

3/4 cup warm milk

2 tsp active dry 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

For the Maple Glaze:

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

Step 1: Froth the yeast by whisking together warm water, warm milk, 1 tablespoon sugar, and yeast in a small bowl. Let it sit for about 10 minutes until foamy.

Step 2: In a stand mixer bowl, combine flour, salt, remaining sugar, the frothy yeast mixture, and eggs. Mix with a dough hook on medium-high speed. Once dough forms, add softened butter and continue mixing for 8 minutes until smooth, elastic, and no longer sticky.

Step 3: Transfer dough to a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.

Step 4: Punch down the dough, reshape into a ball, cover, and let rise again until doubled, about another hour.

Step 5: Roll the dough on a floured surface into a 3/4 inch thick rectangle (about 15×17 inches). Cut into 12 equal bars and place on a floured baking sheet. Let rise for 30 minutes.

Step 6: Heat 2 inches of vegetable or corn oil in a heavy pot to 360-375°F. Fry the bars a few minutes per side until golden brown. Drain on paper towels and let cool completely.

Step 7: Prepare the maple glaze by melting butter in a saucepan over medium heat. Stir in brown sugar, milk, and corn syrup. Bring to a gentle simmer then remove from heat. Stir in maple extract and powdered sugar until smooth.

Step 8: Dip the cooled bars into the maple glaze, coating one side. Place on a wire rack to let the glaze set.

Tips & Variations

You can prepare the dough the night before and refrigerate it overnight. Roll, cut, fry, and glaze the next day for fresh donuts with less morning effort.

Use vegetable or corn oil for frying to achieve a light, crispy exterior.

For extra flavor, add a sprinkle of cinnamon or nutmeg to the dough.

If you prefer, try substituting maple extract with pure maple syrup for a more natural taste, adjusting glaze consistency accordingly.

Storage

Store the glazed donut bars at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate them up to a week, but note the texture may become firmer. Freezing is not recommended as the glaze does not thaw well. To reheat, warm briefly in the microwave or oven to refresh softness without melting the glaze.

FAQs

Can I use active dry yeast straight from the packet, or should I proof it first?

Proofing the yeast in warm water and milk with sugar helps activate it and ensures your dough rises properly. It’s best not to add it directly to dry ingredients without proofing for this recipe.

What if I don’t have a deep fryer or thermometer for frying?

You can use a heavy pot with enough oil to submerge the bars. To test oil temperature without a thermometer, drop a small piece of dough in; it should bubble and rise to the surface gently but not burn quickly. Maintain medium heat to keep oil between 360-375°F.