Maple Donut Bars

The smell of warm maple syrup filling my tiny apartment kitchen during a rainy Sunday morning is something I still crave. These donut bars started as an experiment to bring bakery magic home without the donut cutter I kept forgetting to buy. They turned out so incredibly soft that my roommate started leaving encouraging sticky notes on the fridge whenever she saw dough rising on the counter.

I made these for my dad who claimed he hated maple anything until he tried one still warm from the glaze bowl. He called me two days later asking if I'd accidentally left him an entire batch, but I had to admit he'd finished them all himself.

Ingredients

• All-purpose flour: This creates the structure while keeping the texture tender and light
• Active dry yeast: Use fresh yeast and check the expiration date because expired yeast means flat sad bars
• Whole milk: The fat content makes these taste like they came from a professional bakery
• Unsalted butter: Melt it completely so it incorporates evenly into the dough
• Vegetable oil: Choose an oil with a high smoke point for consistent frying results
• Pure maple syrup: Real maple syrup makes all the difference in that authentic glaze flavor
• Powdered sugar: Sifting prevents lumpy glaze and creates that silky finish

Instructions

Wake up the yeast:

Combine warm milk and water with yeast in your mixing bowl, then let it sit until foamy and alive

Build the dough base:

Add sugar, melted butter, eggs, and salt to the yeast mixture, mixing everything together

Bring in the flour:

Gradually add flour while mixing until you have a soft dough that pulls away from the sides

Let it rest and rise:

Place dough in a greased bowl, cover it, and let it double in size for about an hour

Shape your bars:

Roll the dough to half inch thickness and cut into rectangles, making them slightly larger than you want since they'll puff

Second rise:

Let the cut bars rest covered for thirty to forty minutes until they look puffy and feel airy to the touch

Heat your oil:

Bring two inches of vegetable oil to 350 degrees and use a thermometer to maintain the temperature

Fry to golden:

Cook bars in batches for one to two minutes per side until they're a beautiful golden brown

Make the maple magic:

Whisk powdered sugar, maple syrup, milk, vanilla, and salt until completely smooth and pourable

Glaze while warm:

Dip the tops while bars are still slightly warm so the glaze sets perfectly shiny

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These became our go-to snow day treat, watching the flakes fall outside while the maple scent filled every corner of the house. Now every time I smell maple syrup, I'm transported back to that kitchen.

Making Ahead

You can cut the bars after the first rise and freeze them between layers of parchment paper. Thaw overnight in the refrigerator, let them rise again, then fry fresh the next morning.

Frying Tips

A heavy Dutch oven maintains temperature better than lightweight pots. Never crowd the oil because more than three or four bars at once drops the temperature dramatically.

Serving Ideas

These shine alongside strong black coffee which cuts right through the sweetness. For an afternoon treat, pair with espresso and let the maple flavors really sing.

• Sprinkle chopped pecans over the wet glaze for extra texture
• Try adding cinnamon to the dough for a maple cinnamon variation
• Keep the glaze warm in a double boiler if it starts to thicken

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There is nothing quite like pulling a freshly glazed bar from the rack and biting into that perfect crunch. These maple donut bars will make your kitchen feel like the best bakery in town.

Recipe FAQs

→ Can I bake these instead of frying?

Yes! For a baked version, simply place the risen bars on a parchment-lined baking sheet and bake at 375°F (190°C) for 12-15 minutes until golden brown. The texture will be slightly different but still delicious, and you can glaze them the same way while they're still warm.

→ How do I achieve the best rise in the dough?

Make sure your milk and water are properly warmed (around 110°F/43°C) when activating the yeast. Let the yeast foam for 5 minutes before adding other ingredients. After kneading, place the dough in a warm, draft-free area to rise - you can even use your oven with the light on for an ideal environment.

→ What's the best oil for frying these bars?

Use a neutral-flavored oil with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil as it has a lower smoke point and stronger flavor that might affect the taste of the donuts.

→ How can I make the maple flavor stronger?

Add 1/2 teaspoon of maple extract to the glaze along with the vanilla extract. This will intensify the maple flavor without making the glaze too sweet. You can also use darker, more robust maple syrup for deeper flavor.

→ How should I store these donut bars?

Store in an airtight container at room temperature for up to 2 days. For best texture and flavor, enjoy them the same day they're made. The glaze may soften slightly overnight but will set again when exposed to air.