Description

Indulge in these homemade Maple Donut Bars crafted from scratch with a fluffy yeast dough and rich maple glaze that melts in your mouth. Perfectly fried to a golden brown and coated with a glossy maple-infused glaze, these bars offer a delightful combination of soft texture and sweet flavor in every bite.

Ingredients

Scale

For the Dough

1 cup Warm Water (activates yeast; ensure it’s warm but not too hot)
1 cup Warm Milk (adds moisture and richness; substitute with almond or soy milk for a dairy-free option)
3 tablespoons Sugar (provides sweetness and feeds the yeast; coconut sugar can be used as a healthier alternative)
2 teaspoons Yeast (leavening agent that gives fluffiness; check freshness for best results)
4 cups Flour (essential for structure; all-purpose flour works well, or bread flour for chewier texture)
1 teaspoon Salt (enhances flavor; sea salt recommended)
2 large Eggs (binds ingredients together; flax eggs can be used as a vegan substitute)
½ cup Softened Butter (adds buttery flavor and moisture; unsweetened applesauce can be used for lighter version)

For Frying

4 cups Vegetable or Corn Oil (necessary for frying; peanut or canola oil are good substitutes)

For the Glaze

1 cup Brown Sugar (sweetens the glaze; both light and dark brown sugar work)
¼ cup Milk (contributes creaminess; dairy-free milk can be used)
½ cup Corn Syrup (provides shine and helps prevent crystallization; honey can substitute)
2 teaspoons Maple Extract (delivers signature maple flavor; real maple syrup can be used for genuine richness)
2 cups Powdered Sugar (sweetener and thickener for the glaze; sift for smooth finish)

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Instructions

Froth the Yeast: Mix warm water, warm milk, 1 tablespoon of sugar, and yeast in a bowl. Let it sit for about 10 minutes until foamy and bubbly. This step ensures fluffy donut bars by activating the yeast properly.
Mix the Dough: In a stand mixer, combine flour, salt, remaining sugar, and the frothy yeast mixture. Add eggs and softened butter, then knead for about 8 minutes until the dough is smooth and stretchy, preparing the dough for rise and structure.
First Rise: Place the kneaded dough in a greased bowl, cover with a clean towel, and set in a warm spot. Let it rise for 1 hour until it doubles in size, allowing the yeast to ferment and develop flavor.
Punch Down and Second Rise: Gently punch down the dough to release air, reshape it, cover again, and let it rise for another hour until puffed up. This second rise enhances texture and volume.
Roll and Cut: Roll the dough into a 15 by 17-inch rectangle. Cut into 12 equal bars and let them rise an additional 30 minutes on a floured baking sheet to relax the dough before frying.
Fry the Donut Bars: Heat oil in a deep pot or fryer to 360-375°F. Carefully fry bars a few minutes per side until golden brown. Drain on paper towels to remove excess oil, resulting in perfectly crispy exterior and soft interior.
Prepare the Maple Glaze: In a saucepan, melt butter, then stir in brown sugar, milk, and corn syrup. Bring to a simmer. Mix in maple extract and powdered sugar until the glaze is smooth and glossy, creating the rich maple coating.
Glaze the Donut Bars: Once the fried bars have cooled slightly, dip them into the warm maple glaze, ensuring full coating. Set on a wire rack to allow the glaze to set perfectly for a shiny, sweet finish.

Notes

For added crunch, top the glaze with chopped nuts.