Maple Donut Bars

The smell of frying dough hitting maple glaze stopped me in my tracks at a tiny bakery in Vermont years ago. I bought three different maple pastries that morning, trying to decode what made that flavor combination so haunting. These bars are my answer to that memory, softer than a donut but with that same addictive maple finish.

I made these on a snowy Sunday when my friends canceled brunch plans. The house filled with yeast and butter, and suddenly the street outside felt less lonely. By the time the glaze set, Id eaten two standing up at the counter, and I knew these were something special.

Ingredients

• All-purpose flour: Creates structure while keeping the crumb tender and light
• Active dry yeast: Gives these their signature rise and that irresistible yeasted flavor
• Whole milk: Adds richness that water alone cannot provide
• Unsalted butter: Melted into the dough for flavor and softness
• Vegetable oil: For frying, neutral so the maple flavor shines through
• Pure maple syrup: The star of the glaze, real maple makes all the difference
• Powdered sugar: Creates that signature bakery glaze texture

Instructions

Wake up the yeast:

Combine warm milk, water, and yeast in your stand mixer bowl, letting it sit for about 5 minutes until you see a layer of foam on top.

Build the dough:

Add sugar, melted butter, eggs, and salt to the yeast mixture, mixing until everything is incorporated.

Work in the flour:

Gradually add flour while mixing on low, then knead for 5 to 7 minutes until the dough feels smooth and bounces back when you poke it.

Let it rise:

Place the dough in a greased bowl, cover it, and find a warm corner for it to double in size, about 1 to 1.5 hours.

Shape the bars:

Roll the dough to a half-inch thickness and cut into rectangles roughly 4 by 1.5 inches.

Second rise:

Arrange bars on parchment paper, cover, and let them puff up for another 30 to 40 minutes.

Heat the oil:

Bring 2 inches of oil to 350 degrees in a heavy pot.

Fry to golden:

Cook bars for 1 to 2 minutes per side until deep golden, then drain on paper towels.

Make the glaze:

Whisk powdered sugar, maple syrup, milk, vanilla, and salt until completely smooth.

Glaze immediately:

Dip the tops of slightly warm bars into the glaze and let them set on a wire rack.

Save

My dad walked in while I was glazing the first batch and just stood there watching. He took one, still dripping with glaze, and said it reminded him of the maple donuts his grandmother made every Sunday. That connection through food is why I keep baking.

Getting The Rise Right

The yeast needs warmth to activate properly, but not heat that will kill it. Think of it like giving the dough a cozy blanket rather than putting it too close to the radiator. I usually turn my oven light on and let the dough rise inside, the gentle heat creates the perfect environment.

Frying Without Fear

Oil temperature matters more than you would think. Too cold and the bars absorb grease, turning heavy. Too hot and they burn before cooking through. I keep a thermometer clipped to the pot and resist the urge to crowd the pan. Each batch takes about a minute and a half per side.

Making The Glaze Sing

Sift your powdered sugar first. Those tiny lumps will ruin the texture of your glaze, leaving you with streaky dipping instead of that glass-smooth bakery finish. If the glaze seems too thick, add milk one teaspoon at a time until it flows like warm honey.

• Add maple extract if you want to amplify the maple flavor
• For a baked version, cook at 375 degrees for 12 to 15 minutes
• Set glazed bars on parchment paper to catch any drips

Save

These bars have become my go-to for bringing comfort to neighbors and celebrating small wins. Sometimes the simplest recipes create the most lasting memories.

Recipe Questions & Answers

→ Can I bake these instead of frying?

Yes! For a baked version, bake the bars at 375°F (190°C) for 12-15 minutes until golden brown, then glaze as directed. The texture will be slightly different but still delicious.

→ How do I get the strongest maple flavor?

Add 1/2 teaspoon of maple extract to the glaze for an extra boost of maple flavor. You can also use darker, more robust maple syrup for richer taste.

→ What's the best way to store these bars?

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 dough ahead of time?

Yes! After the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature before rolling and cutting.

→ What oil works best for frying?

Vegetable oil, canola oil, or peanut oil all work well. Avoid olive oil as it has a lower smoke point and can affect the flavor.