Maple Donut Bars (Printable)

Soft, pillowy bars with rich maple glaze - perfect for breakfast or indulgent snack.

# 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 thoroughly combined.
03 - Gradually add flour while mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled in size.
05 - Punch down dough and roll out to 1/2-inch thickness on a lightly floured surface. Cut into 4x1.5-inch bars.
06 - Place bars on parchment-lined baking sheets. Cover and let rise for 30–40 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 1–2 minutes per side until golden brown. Drain on paper towels.
09 - Whisk together powdered sugar, maple syrup, milk, vanilla, 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 maple glaze hardens just enough to give you that satisfying snap when you bite through
  • These freeze beautifully unglazed, so you can fry up fresh treats whenever the mood strikes
  • Bar shapes mean less waste and more golden edges per bite than traditional ring donuts
02 -
  • Oil that's too cool makes greasy donuts, while oil that's too hot burns the outside before the inside cooks through
  • Letting the dough rise properly is non-negotiable, rushed dough will be dense and heavy instead of light
03 -
  • Use a kitchen scale for flour, measuring by cup can give inconsistent results that affect texture
  • Don't rush the second rise or your bars will be dense instead of light and airy

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