Maple Donut Bars (Print Version)
Soft, pillowy bars with rich maple glaze - perfect for breakfast or indulgent snack.
# What You 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
# Preparation Steps:
01 - Combine warm milk, water, and yeast in a large bowl or stand mixer. Let stand for 5 minutes until mixture becomes foamy.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix until thoroughly combined.
03 - Gradually incorporate flour, mixing until a soft dough forms. Knead for 5 to 7 minutes until dough is smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm location for 1 to 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 4 by 1.5-inch bars using a sharp knife or dough cutter.
06 - Arrange bars on parchment-lined baking sheets. Cover and let rise for 30 to 40 minutes until puffy.
07 - Pour 2 inches of vegetable oil into a large, heavy-bottomed pot. Heat to 350°F.
08 - Fry bars in batches for 1 to 2 minutes per side until golden brown. Transfer to paper towels to drain.
09 - Whisk together powdered sugar, maple syrup, milk, vanilla extract, and salt until completely smooth.
10 - While bars are still slightly warm, dip tops into glaze and place on a wire rack until glaze sets.
# Expert Advice:
01 -
- These bars deliver that bakery texture you crave without needing special equipment or skills
- The maple glaze strikes that perfect balance between sweet breakfast treat and afternoon indulgence
02 -
- Oil temperature fluctuations will make your bars greasy or raw inside—keep a thermometer handy
- Don't rush the second rise or your bars will be dense instead of light and airy
03 -
- The glaze sets faster on slightly warm bars, so don't let them cool completely
- Pat bars gently with paper towels after draining—excess oil prevents the glaze from adhering properly