Pin it These maple donut bars offer the perfect balance of soft, pillowy texture with a rich, sweet maple glaze. The dough rises beautifully to create bakery-style treats that capture the essence of classic donuts with the added depth of real maple syrup. Easy to prepare, these bars can be enjoyed fresh or stored for later, making them versatile for any occasion.
The process involves creating a yeast dough that rises to double its size, then cutting into bars and frying until golden brown. The glaze, made with powdered sugar, maple syrup, and vanilla, creates a sweet coating that sets perfectly on the warm bars. These treats bridge the gap between breakfast and dessert, offering a satisfying sweet experience any time of day.
My roommate came home from a Vermont trip with a jug of maple syrup and challenged me to make something that wasn't pancakes. We ended up covered in flour, eating these warm bars straight from the paper towels while the glaze dripped down our chins.
I made these for a snowy Sunday brunch last winter. My friend Sarah took one bite and actually went quiet for a full ten seconds, which is basically the highest compliment shes capable of giving.
Ingredients
- All-purpose flour: Creates the structure for that pillowy texture we are after
- Active dry yeast: The magic behind the rise and those signature air pockets
- Whole milk: Adds richness and helps tenderize the crumb
- Unsalted butter: Melted into the dough for flavor and softness
- Pure maple syrup: The star of the glaze, use the real stuff or you will taste the difference
- Powdered sugar: Creates that smooth, dippable icing texture
- Vegetable oil: For frying to golden perfection
Instructions
- Wake up the yeast:
- Combine warm milk, water, and yeast in your stand mixer. Let it foam up for about 5 minutes so you know it is alive and ready to work.
- Build the dough:
- Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix until everything is incorporated.
- Bring it together:
- Gradually add flour while mixing until a soft dough forms. Knead for 5 to 7 minutes until the dough feels smooth and elastic, like a soft earlobe.
- First rise:
- Place dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours until it has doubled in size.
- Shape the bars:
- Punch down the risen dough and roll it out to half inch thickness on a floured surface. Cut into rectangles about 4 by 1.5 inches.
- Second rise:
- Arrange bars on parchment lined baking sheets, cover, and let rise for 30 to 40 minutes until puffy and noticeably lighter.
- Heat the oil:
- Bring about 2 inches of vegetable oil to 350°F in a heavy bottomed pot. You want it hot enough that a tiny piece of dough sizzles immediately.
- Fry to golden:
- Cook bars in batches for 1 to 2 minutes per side until they are deeply golden brown. Drain on paper towels to catch the excess oil.
- Make the glaze:
- Whisk together powdered sugar, maple syrup, milk, vanilla, and a pinch of salt until completely smooth.
- Glaze them up:
- Dip the tops of still warm bars into the glaze and set on a wire rack. Let the glaze set for about 15 minutes before serving.
Pin it These became my go to whenever someone needs cheering up. There is something about warm fried dough and maple that makes problems feel smaller, at least for a little while.
Getting The Right Temperature
I use a kitchen thermometer for the oil because guessing can lead to burnt outsides or raw insides. If you do not have one, drop a small piece of dough in the oil. If it sizzles and rises to the top within a few seconds, you are good to go.
Frying In Batches
Crowding the pot drops the oil temperature too fast. I usually fry about 4 bars at a time and keep the finished ones warm in a 200°F oven while I finish the rest.
Storage And Serving
These are honestly best the day they are made when the glaze is still fresh. If you need to store them, keep them in a single layer with wax paper between the bars so the glaze does not stick together.
- Warm leftover bars for 10 seconds in the microwave to recreate that fresh fried texture
- Add a pinch of cinnamon to the glaze if you want extra warmth in the flavor
- Serve with coffee or milk to balance the sweetness
Pin it Hope these bring as much joy to your kitchen as they have to mine. Happy frying.
Recipe Q&A
- → Can I bake these instead of frying?
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Yes, you can bake the bars at 375°F (190°C) for 12-15 minutes until golden, then apply the glaze. This creates a slightly different texture but still delicious results.
- → How do I achieve the best rise in the dough?
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Ensure your milk and water are warm (not hot) when activating the yeast. Let the dough rise in a warm, draft-free area, and don't rush the rising time - the dough should double in size for best results.
- → What's the best way to store these bars?
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Store in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen and reheated before serving.
- → Can I make the glaze thicker?
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Reduce the milk in the glaze by 1-2 tablespoons for a thicker consistency. Add more if you prefer a thinner, drizzled glaze.
- → What's the difference between using real maple syrup vs. maple flavoring?
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Real maple syrup provides a more complex, natural sweetness and flavor depth, while maple flavoring offers a more concentrated maple taste. Both work well in this recipe.
