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Maple Donut Bars from Scratch Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://thehungrymason.com/maple-donut-bars-from-scratch-recipe/