Maple Donut Bars with Glaze (Printable Version)

Soft, pillowy bars with rich maple glaze - bakery-style treats with classic donut flavors and maple sweetness.

# What You 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

# How to Make It:

01 - Combine warm milk, water, and yeast in a large bowl or stand mixer. Let sit for 5 minutes until foamy.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix until fully 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 place for 1 to 1.5 hours until doubled in size.
05 - Punch down dough and roll out 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. Drain on paper towels.
09 - Whisk together powdered sugar, maple syrup, milk, vanilla extract, and salt until smooth.
10 - While bars are still slightly warm, dip tops into the glaze and set on a wire rack to set.

# Expert Tips:

01 -
  • The texture is impossibly light and airy, just like what you would find at a proper donut shop but made in your own kitchen
  • Real maple syrup in the glaze creates a depth of flavor that artificial pancake syrup can never replicate
  • These bars freeze beautifully and you can frost them straight from the freezer for a last minute treat
02 -
  • Do not rush the rising time because under risen dough will fry up dense and disappointing
  • Keep your oil at a steady 350 degrees because temperature fluctuations make the outside dark before the inside cooks through
  • The glaze sets quickly so work fast once you start dipping the bars
03 -
  • Let the bars cool for just a few minutes before glazing so the glaze adheres without melting completely off
  • Place a piece of parchment under your wire rack to make cleanup almost effortless
  • Use a dough scraper or bench knife to lift the bars easily without squishing them

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