Maple Donut Bars (Printable View)
Soft, pillowy bars with rich maple glaze - perfect for breakfast or indulgent snack.
# What You’ll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 tsp salt
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup water, warmed
07 - 1/4 cup unsalted butter, melted
08 - 2 large eggs, room temperature
09 - Vegetable oil for frying
→ Maple Glaze
10 - 2 cups powdered sugar, sifted
11 - 1/4 cup pure maple syrup
12 - 3 tbsp whole milk
13 - 1 tsp vanilla extract
14 - Pinch of salt
# Cooking Steps:
01 - Combine warm milk, water, and yeast in a large bowl or stand mixer. Let sit for 5 minutes until foamy.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix until combined.
03 - Gradually add flour, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
05 - Punch down dough and roll out to 1/2-inch thickness on a lightly floured surface. Cut into 4x1.5-inch bars using a sharp knife or dough cutter.
06 - Place bars on parchment-lined baking sheets. Cover and let rise for 30-40 minutes until puffy.
07 - Heat 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F.
08 - Fry bars in batches for 1-2 minutes per side until golden brown. Drain on paper towels.
09 - Whisk together powdered sugar, maple syrup, milk, vanilla, and salt until smooth.
10 - While bars are still slightly warm, dip tops into the glaze and set on a wire rack to set.
# Expert Tips:
01 -
- The texture is somewhere between a donut and a cloud, with that perfect slightly crisp exterior giving way to impossibly soft insides
- Real maple syrup in the glaze creates this deep caramel sweetness that fake maple flavoring can never quite replicate
- They somehow manage to taste fancy and bakery worthy while being completely manageable to make at home
02 -
- Oil temperature is everything. Too cold and they soak up grease. Too hot and they burn outside while staying raw inside.
- Let the bars cool just slightly before glazing. Too hot and the glaze slides right off. Too cold and it wont adhere properly.
- The second rise is just as important as the first. These need to be puffy to get that signature cloud like interior.
03 -
- Use a ruler when cutting the bars so they cook evenly. Uniform size means uniform frying time.
- Keep a paper towel lined plate nearby for the slotted spoon. Drips happen and oil on the counter is no ones friend.