Maple Donut Bars (Printable)

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

# What You'll Need:

→ 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 thoroughly combined.
03 - Gradually incorporate flour while mixing. Knead dough for 5 to 7 minutes until smooth, elastic, and slightly tacky to the touch.
04 - Transfer dough to a lightly greased bowl, cover with plastic wrap or damp towel. Let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in volume.
05 - Punch down risen dough and roll out on lightly floured surface to 1/2-inch thickness. Cut into 4 by 1.5-inch bars using a sharp knife or dough cutter.
06 - Arrange cut bars on parchment-lined baking sheets, leaving space between each piece. Cover and let rise for 30 to 40 minutes until noticeably puffy.
07 - Pour vegetable oil to a depth of 2 inches in a heavy-bottomed pot or Dutch oven. Heat to 350°F, maintaining temperature throughout frying process.
08 - Fry bars in small batches for 1 to 2 minutes per side until golden brown. Remove with slotted spoon and drain thoroughly on paper towels.
09 - Whisk powdered sugar, maple syrup, milk, vanilla extract, and salt until completely smooth and free of lumps. Consistency should coat a spoon evenly.
10 - While bars are still slightly warm, dip tops into glaze and allow excess to drip off. Place glazed bars on wire rack to set completely.

# Expert Advice:

01 -
  • The texture is impossibly light, like eating a cloud that happens to taste like breakfast
  • Real maple syrup in the glaze creates depth that fake maple flavoring never achieves
  • Frying feels intimidating but this dough is forgiving and practically foolproof
02 -
  • The glaze thickens as it sits, so dip while the bars are still warm from frying
  • Oil temperature drops when you add dough, so let it recover between batches
  • These are definitely same-day treats, though they will keep for two days in an airtight container
03 -
  • Room temperature eggs incorporate better into the dough
  • A bench scraper helps lift the dough when rolling and cutting
  • The glaze sets faster in cooler rooms

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