Maple Donut Bars with Glaze (Printable version)
Soft, pillowy bars with rich maple glaze - ideal for breakfast or snacks
# Ingredient list:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 tsp salt
04 - 2 1/4 tsp 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 tbsp whole milk
13 - 1 tsp 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 on low speed until fully combined and smooth.
03 - Gradually incorporate flour, mixing until a soft, sticky dough forms. Knead on medium speed for 5-7 minutes until smooth, elastic, and pulling away from the bowl sides.
04 - Transfer dough to a lightly greased bowl, turning to coat all surfaces. Cover with plastic wrap and place in a warm, draft-free area for 1-1.5 hours until doubled in volume.
05 - Punch down risen dough and turn onto a lightly floured surface. Roll to 1/2-inch thickness and cut into 4-by-1.5-inch bars using a sharp knife or dough cutter.
06 - Arrange bars on parchment-lined baking sheets, leaving space for expansion. Cover loosely and let rise for 30-40 minutes until puffy and visibly increased in size.
07 - Pour 2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
08 - Fry bars in batches of 3-4, cooking 1-2 minutes per side until deep golden brown. Transfer to paper towel-lined rack to drain excess oil.
09 - Whisk powdered sugar, maple syrup, milk, vanilla, and salt in a medium bowl until completely smooth and ribbon-like in consistency.
10 - While bars are still slightly warm, dip tops into glaze allowing excess to drip off. Place on wire rack and let set for 15-20 minutes before serving.
# Expert Tips:
01 -
- The texture is impossibly soft, like biting into a cloud that happens to be fried and glazed
- Real maple syrup in the glaze gives you that warm breakfast flavor in every single bite
02 -
- Do not rush the rising time or your bars will be dense instead of light and airy
- Let the oil come back to temperature between batches so they fry evenly
03 -
- Sift your powdered sugar before making the glaze to avoid lumps
- Let the glaze sit for a minute before dipping so it coats evenly instead of running right off