Why go to the donut shop when you can easily make these from-scratch Maple Donut Bars? They are the perfect addition to a weekend brunch and are surprisingly simple to master in your own kitchen. This recipe delivers that classic, bakery-style texture with a rich maple glaze that your family will adore.
Why You Will Love This Recipe
If you have ever been intimidated by making homemade donuts, this recipe for Maple Donut Bars will change your mind. These bars are incredibly easy to make, and while they do require a little time to rise, the process is straightforward and rewarding. You will love the soft, pillowy texture of the dough paired with the sticky, sweet maple glaze that tastes much better than anything you can find at a drive-thru. It is the ultimate treat for a slow Saturday morning or a special holiday breakfast.
Ingredients
- All-purpose flour: The base for your donut dough.
- Granulated sugar: Adds just the right amount of sweetness to the bars.
- Salt: Balances the flavors in the dough.
- Butter: Used in both the dough and the glaze for richness.
- Milk: Provides moisture and creates a soft crumb.
- Eggs: Helps the dough rise and adds structure.
- Vanilla extract: Enhances the flavor of the donut base.
- Quick-rise yeast: Ensures your donuts get that perfect airy lift.
- Oil: For frying the bars to a golden brown perfection.
- Brown sugar: The foundation of the delicious maple glaze.
- Corn syrup: Gives the glaze its signature sticky and shiny finish.
- Maple extract: Provides that essential fall flavor.
- Powdered sugar: Thickens the glaze to the perfect dipping consistency.
Step-by-Step Instructions
- Heat the milk and butter in a medium saucepan over medium heat until the butter is melted and the mixture reaches approximately 125°F. It should be hot but not boiling.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 2-1/4 cups of flour, granulated sugar, salt, and yeast. Mix on low speed.
- Slowly pour the hot milk mixture into the dry ingredients while the mixer is running. Increase the speed to medium and beat until well combined.
- Add the eggs and vanilla extract. Beat for 2-3 minutes until the mixture is fluffy.
- Add the remaining 1 cup of flour and beat for another 1-2 minutes until smooth. Note that the dough will be sticky.
- Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 45 minutes, or until doubled in size.
- Turn the dough out onto a generously floured surface and roll it into a 12-x-8-inch rectangle. Cut the dough into 12 bars (about 4 inches long and 2 inches wide).
- Place the bars on a baking sheet lined with oiled waxed paper. Cover and let them rise for another 30 minutes.
- Heat 1-1/2 to 2 inches of oil in a deep fryer or heavy skillet. Fry 2-4 bars at a time for 1-2 minutes per side until dark golden. Drain on paper towels.
- To make the glaze, whisk butter, brown sugar, and milk in a saucepan over medium heat for 3-5 minutes until the sugar dissolves. Remove from heat and stir in corn syrup, maple extract, and powdered sugar until smooth.
- Dip the tops of the slightly cooled bars into the glaze and set them on a wire rack for 10-15 minutes to set.
Expert Tips / Pro Tips
The most important tip for working with yeast is to ensure your liquid is not too hot. If the milk and butter mixture exceeds 130°F, it may kill the yeast, preventing your Maple Donut Bars from rising. Use a thermometer to be precise. When frying, make sure the oil returns to the proper temperature between batches; if the oil is too cool, the donuts will absorb too much grease and become heavy. Finally, always use a sharp knife or a pizza cutter to get clean edges on your bars for a professional look.
While the maple glaze is a classic, you can easily customize these bars. For a savory-sweet twist, sprinkle crumbled cooked bacon over the glaze while it is still wet to make Maple Bacon Donut Bars. If you prefer a different flavor, you can substitute the maple extract with vanilla or almond extract. For those who love chocolate, a simple cocoa powder and powdered sugar glaze can be used instead. If you do not have quick-rise yeast, you can use active dry yeast, but you will need to proof it in the warm milk for 5 minutes before adding it to the flour.
Serving Suggestions
Maple Donut Bars are best served warm, shortly after the glaze has set. They pair perfectly with a hot cup of coffee or a cold glass of milk. If you are serving these as part of a larger brunch, they look beautiful on a platter alongside fresh fruit like strawberries or blueberries to cut through the sweetness. For a truly indulgent dessert, serve a warm bar with a scoop of vanilla bean ice cream.
These donuts are best enjoyed the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigerating them as this can cause the dough to become stale and the glaze to weep. To freeze, place the unglazed, fried bars in a freezer-safe bag for up to 2 months. When ready to eat, thaw at room temperature and apply fresh glaze. To reheat, place a donut in the microwave for 5-10 seconds to soften the dough.
Nutrition Information
| Serving Size | 1 Bar |
| Calories | 347 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 51mg |
| Sodium | 144mg |
| Total Carbohydrates | 63g |
| Dietary Fiber | 1g |
| Sugars | 36g |
| Protein | 5g |
FAQ
How many maple bars does this recipe make?
This recipe yields exactly 12 standard-sized donut bars, though you can cut them smaller for mini-bars if preferred.
How long does it take to bake these maple bars?
These are actually fried rather than baked! The frying process takes about 1-2 minutes per side, while the total prep and rise time is approximately 1 hour and 45 minutes.
Can you keep extra/leftover maple bars in the fridge?
It is generally recommended to keep them at room temperature in an airtight container. Refrigeration can change the texture of the yeast dough and make the glaze sticky.
Maple Donut Bars
Ingredients
Method
- Heat the milk and butter in a medium saucepan over medium heat until the butter is melted and the mixture reaches approximately 125°F. Remove from heat.
- In a stand mixer fitted with a paddle attachment, combine 2-1/4 cups of flour, sugar, salt, and yeast. Slowly add the hot milk mixture and beat on medium speed until well combined. Add the eggs and vanilla, beating for 2-3 minutes until fluffy. Add the remaining 1 cup of flour and beat until smooth.
- Scrape the dough into a lightly greased bowl and cover with a clean kitchen towel. Allow the dough to stand in a warm place until almost doubled in size, about 45 minutes.
- Turn the dough out onto a generously floured surface and roll into a 12-x-8-inch rectangle. Using a sharp knife or pizza cutter, cut the rectangle into 12 bars (4-inches long by 2-inches wide). Transfer to an oiled, waxed paper-lined baking sheet, cover, and let rise for 30 minutes.
- Heat 1-1/2 to 2 inches of oil in a deep fryer or heavy skillet. Carefully fry 2-4 bars at a time for 1-2 minutes per side until dark golden. Transfer to a paper towel-lined baking sheet to drain.
- Prepare the glaze by combining butter and brown sugar in a small saucepan with 3 tablespoons of milk. Whisk over medium heat for 3-5 minutes until sugar is dissolved. Remove from heat, stir in corn syrup and maple extract, then whisk in powdered sugar 1/2 cup at a time until smooth.
- When the bars are cool enough to handle, dip the top side into the warm maple glaze. Set on a wire rack with the glaze side up until the glaze sets, about 10-15 minutes.