Introduction
If you’ve ever bitten into a bakery maple bar — that pillowy, fried dough topped with creamy maple icing — you know it’s pure comfort in pastry form.
With this recipe, you can make Maple Donut Bars from scratch in your own kitchen. No shortcuts, no mixes — just classic yeast-raised donuts and a rich homemade maple glaze.
Whether you’re making these for a weekend brunch, a holiday breakfast spread, or just because, they’re sure to be a hit.
Ingredients
For the Donut Dough:
- 3 1/2 cups (420g) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup (240ml) warm milk (110°F / 43°C)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, softened
- 1 large egg
- 1/2 tsp salt
- Vegetable oil, for frying
For the Maple Glaze:
- 2 cups (240g) powdered sugar
- 1/3 cup (80ml) pure maple syrup
- 1/2 tsp maple extract (for stronger flavor)
- 1–2 tbsp milk (adjust for desired thickness)
- Pinch of salt
Timing
- Prep Time: 25 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 5 minutes
Step-by-Step Instructions
Step 1: Prepare the Dough
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, beat together butter, sugar, egg, and salt. Add yeast mixture and mix until combined.
Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic.
Step 2: First Rise
Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place until doubled in size (about 1 hour).
Step 3: Shape the Donut Bars
Punch down dough and roll out to about 1/2 inch thickness. Cut into 4×1.5-inch rectangles. Place on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
Step 4: Fry the Donuts
Heat oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. Fry donuts 1–2 minutes per side until golden brown. Remove and drain on a wire rack over paper towels.
Step 5: Make the Maple Glaze
In a bowl, whisk together powdered sugar, maple syrup, maple extract, and salt. Add milk gradually until smooth and pourable.
Step 6: Dip & Serve
Dip the top of each donut bar into the maple glaze, letting excess drip off. Set on a rack until the glaze sets (about 15 minutes).
Tips for Best Results
- Temperature matters: Frying oil should stay between 350–365°F to ensure even cooking without greasiness.
- Strong maple flavor: Use maple extract in addition to syrup for that classic donut-shop taste.
- Don’t overwork dough: Over-kneading can make donuts tough instead of light and airy.
- Make ahead: Prepare dough the night before and refrigerate; let come to room temp before frying.
Nutrition (per donut bar, approx. 1 of 12)
| Nutrient | Amount |
|---|---|
| Calories | 295 |
| Fat | 12g |
| Protein | 4g |
| Total Carbs | 44g |
| Fiber | 1g |
| Sugar | 21g |
Serving Suggestions
- Pair with a hot cup of coffee or latte.
- Serve alongside scrambled eggs and bacon for a brunch feast.
- For a fall twist, sprinkle a little cinnamon over the maple glaze.
Common Mistakes to Avoid
- Using cold ingredients: Yeast dough rises best with warm (not hot) milk and softened butter.
- Overcrowding the fryer: This drops oil temperature and makes donuts greasy. Fry in batches.
- Skipping the second rise: This step ensures your donut bars puff up beautifully.
Storage & Reheating
- Room temperature: Store in an airtight container for up to 2 days.
- Freeze: Unglazed donuts can be frozen for up to 2 months.
- Reheat: Warm in the microwave for 8–10 seconds before glazing or serving.
Conclusion
These Maple Donut Bars from Scratch bring bakery magic right to your kitchen. Fluffy, golden donuts with a silky maple glaze are the kind of indulgence worth making from start to finish.
Perfect for cozy mornings or a special treat, this recipe is a surefire way to impress family, friends, and—most importantly—your taste buds.
FAQs
Q1: Can I bake these instead of frying?
You can, but they won’t have the same light, airy texture. Baking will yield more of a soft breadstick texture.
Q2: Can I use instant yeast?
Yes—skip the proofing step and mix it directly into the dry ingredients.
Q3: What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work best because of their high smoke points and neutral flavor.
