Introduction

These maple donut bars from scratch offer a delightful twist on classic donuts, combining a soft, airy dough with a rich, sweet maple glaze. Perfect for breakfast or a special treat, they deliver homemade goodness that’s sure to impress.

The image shows a close-up of a rectangular doughnut with a soft, airy inside texture and a shiny caramel-colored glaze on top. The glaze is smooth and covers the entire top layer, with thin white icing stripes drizzled across it in parallel lines. Around the doughnut, there are a few small crumbs on a white marbled texture surface. In the background, there are more doughnuts similar in shape and glaze but blurred slightly to keep the focus on the front doughnut. 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: In a small bowl, whisk together warm water, warm milk, 1 tablespoon sugar, and yeast. Let sit for about 10 minutes until the mixture is foamy.
Step 2: In a stand mixer bowl, combine flour, salt, remaining sugar, the frothy yeast mixture, and eggs. Using the dough hook, mix on medium-high speed. When the dough starts to form, add softened butter and mix for 8 minutes until smooth, elastic, and no longer sticky.
Step 3: Transfer dough to a greased bowl, cover with plastic wrap or kitchen towel, and let rise in a warm place for about 1 hour, until doubled in size.
Step 4: Punch dough down, reshape into a ball, cover again, and let rise a second time until doubled, about 1 hour.
Step 5: On a floured surface, roll dough into a 3/4 inch thick rectangle (about 15×17 inches). Cut into 12 equal bars. Place on a floured baking sheet and let rise for 30 minutes.
Step 6: Heat about 2 inches of vegetable or corn oil in a heavy pot to 360-375°F. Fry bars a few minutes per side until golden brown. Remove and drain on paper towels. Let cool completely.
Step 7: For the maple glaze, melt 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 cooled donut bars into the maple glaze to coat one side. Place on a wire rack to let the glaze set before serving.

Tips & Variations

Use a candy or deep-fry thermometer to maintain a consistent oil temperature for even frying.
For a richer flavor, substitute half the milk with buttermilk in the dough.
Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.
If you prefer, glaze both sides of the bars for extra sweetness and shine.

Storage

Store leftover donut bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in a toaster oven or microwave to refresh their softness before serving.

How to Serve

The image shows a close-up of a rectangular doughnut with a bite taken out of the front side, revealing a soft, airy, and white inside texture. The doughnut is topped with a thick, shiny caramel glaze covering the entire top layer, and thin white icing lines drizzled evenly across the caramel surface. Around the doughnut, there are small crumbs scattered on crinkled white parchment paper laid over a white marbled surface. Several other similar doughnuts can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these donut bars instead of frying?

Yes, you can bake the bars at 350°F for about 15-18 minutes or until golden. They won’t have the same crispy exterior as frying but will still be delicious and tender.

What can I use instead of maple extract?

If you don’t have maple extract, use pure maple syrup for a natural flavor or substitute with vanilla extract for a milder sweetness.

Maple Donut Bars from Scratch Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

These Maple Donut Bars from scratch are soft, fluffy yeast-raised bars fried to golden perfection and coated with a rich, sweet maple glaze. A perfect homemade treat that combines the classic flavors of maple syrup with a light, tender donut base.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours 5 minutes
Yield: 12 donut bars 1x
Category: Dessert
Method: Frying
Cuisine: American

Ingredients

Scale

For the Donuts:

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

Froth the Yeast: In a small bowl, whisk together the warm water, warm milk, 1 tablespoon sugar, and yeast. Let sit for about 10 minutes, until foamy, to activate the yeast and ensure it is lively for dough rising.
Mix the Dough: In a stand mixer bowl, combine the flour, salt, remaining sugar, frothy yeast mixture, and eggs. Using the dough hook, mix on medium-high speed. Once the dough starts to come together, add the softened butter and continue mixing for 8 minutes until smooth, elastic, and no longer sticky, forming a perfect bread dough.
First Rise: Transfer the dough to a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm spot for about 1 hour or until doubled in size, allowing the dough to develop flavor and volume.
Punch Down and Second Rise: Gently punch down the dough to release air, reshape it into a ball, cover again, and let rise for another hour until doubled, improving texture and dough strength.
Roll and Cut: On a floured surface, roll the dough into a rectangle about 3/4 inch thick (approximately 15×17 inches). Cut into 12 equal bars using a pizza cutter or sharp knife. Place them on a floured baking sheet and let rise for 30 minutes for a final proofing.
Fry the Donut Bars: Heat about 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 and cooked through. Remove and drain on paper towels, then let cool completely to prepare for glazing.
Prepare the Maple Glaze: In a saucepan, melt the butter 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 to make a rich, sweet glaze.
Glaze the Donut Bars: Dip the cooled donut bars into the maple glaze, coating one side thoroughly. Place on a wire rack to let the glaze set before serving, creating a glossy, flavorful finish.

Notes

Ensure the water and milk used to activate the yeast are warm, not hot, to avoid killing the yeast.
Do not overcrowd the oil when frying to maintain the proper temperature and ensure even cooking.
Allow the donut bars to cool completely before glazing for the best glaze adherence.
The dough can be made a day ahead and refrigerated overnight after the first rise for more complex flavor.
Maple extract can be substituted with real maple syrup for a natural flavor twist, adjusting powdered sugar as needed.

Keywords: Maple donut bars, yeast donuts, homemade donuts, fried donut bars, maple glaze, dessert bars