If you love those soft, pillowy maple bars from the bakery, you’re going to fall in love with these Maple Donut Bars From Scratch. They’re light, fluffy, and topped with a rich, silky maple glaze that delivers that unmistakable donut shop flavor — but made in your own kitchen!
Unlike cake donuts, these are made with a yeasted dough, giving them that perfect airy texture. They’re fried to golden perfection and dipped in a glossy maple icing that melts into every bite. Serve them for brunch, dessert, or as a treat-yourself weekend bake.
Why You’ll Love This Recipe
- Classic donut shop taste made at home
- Fluffy, yeasted dough for a soft interior
- Homemade maple glaze = pure indulgence
- Great for weekend baking or holiday breakfasts
- Customizable with fillings or toppings
Ingredients (U.S. Standard Measurements – Makes about 10 bars)
For the Donut Dough:
- 3 ½ cups all-purpose flour (plus more for dusting)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (about 110°F)
- ¼ cup warm water
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For the Maple Glaze:
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- 3 tablespoons milk
- 1 cup powdered sugar, sifted
- 1 teaspoon maple extract
- Pinch of salt
Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm water, warm milk, and sugar. Sprinkle in the yeast and let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
In a large mixing bowl (or stand mixer), combine the yeast mixture, eggs, butter, salt, and vanilla. Gradually mix in the flour until a soft, slightly sticky dough forms. Knead for 8–10 minutes by hand or 5–6 minutes in a stand mixer with a dough hook.
Step 3: Let it Rise
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.
Step 4: Shape the Donut Bars
Punch down the dough and roll it out on a floured surface to about ½-inch thickness. Cut into 4×2-inch rectangles. Place on parchment-lined baking sheets and let rise again for 30–45 minutes, until puffy.
Step 5: Fry the Donuts
Heat 2–3 inches of oil in a large pot or deep fryer to 350°F (175°C). Fry each donut bar for 1–2 minutes per side, or until golden brown. Drain on paper towels and cool slightly before glazing.
Step 6: Make the Maple Glaze
In a small saucepan, melt butter over medium heat. Add brown sugar and milk; bring to a gentle boil and simmer for 2 minutes. Remove from heat and whisk in powdered sugar, maple extract, and a pinch of salt until smooth.
Step 7: Glaze the Donuts
Dip the tops of the warm donuts into the glaze and set on a rack to set. The glaze will firm up slightly as it cools.
Tips & Tricks
- For extra maple flavor, add 1 tablespoon maple syrup to the glaze.
- Use a thermometer to keep oil at a steady 350°F for perfect frying.
- Want them filled? Pipe in vanilla cream or custard after frying.
- Store leftovers in an airtight container for up to 2 days.
- These freeze beautifully — just wait to glaze until after thawing and reheating.
Nutrition Facts (Estimated per donut bar)
- Calories: 340
- Fat: 16g
- Carbohydrates: 44g
- Sugar: 20g
- Protein: 5g
- Sodium: 180mg
Leave a Comment