Maple Donut Bars (Printable)
Soft, pillowy bars topped with rich maple glaze - perfect for breakfast or snacks.
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 2 1/4 teaspoons 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 tablespoons whole milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
# Directions:
01 - Combine warm milk, water, and yeast in a large bowl or stand mixer. Let mixture sit for 5 minutes until foamy and activated.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix until thoroughly combined.
03 - Gradually incorporate flour until a soft dough forms. Knead for 5 to 7 minutes until 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 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 - Heat 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F.
08 - Fry bars in batches for 1 to 2 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
09 - Whisk together powdered sugar, maple syrup, milk, vanilla extract, and salt until completely smooth.
10 - While bars remain slightly warm, dip tops into the glaze and place on a wire rack to set.
# Expert Tips:
01 -
- The maple glaze hardens just enough to give you that satisfying snap before sinking into pillowy dough
- These freeze beautifully so you can always have fresh-tasting donuts ready for unexpected guests
02 -
- Your oil must stay at 350 degrees because too hot means burned outsides and raw centers
- Let the glazed bars set for at least twenty minutes or you'll end up with sticky fingers and messy plates
03 -
- Test your oil with a tiny piece of dough first and adjust the heat if it bubbles too aggressively or barely sizzles
- Room temperature eggs incorporate better and help the dough rise properly