Maple Donut Bars from Scratch Made Easy

There are donuts, and then there are maple donut bars—basically cozy sweater weather in pastry form. Soft, yeasted dough that fries up fluffy with a little chew, then gets dunked in a glossy maple glaze that tastes like Saturday morning cartoons and fresh coffee. I make them on weekends when the house needs a lift, or when I’m trying to bribe myself to fold laundry. If you’ve only ever picked up maple bars from the store, making them at home is wildly satisfying and, honestly, not that hard once you’ve done it once.

My husband is the reason these keep happening. The man has a sixth sense for maple anything. If he hears the mixer going and smells butter and yeast, he’ll wander in “just to check the oil temp” and then somehow be holding a finished donut five minutes later. The kids call them “long pillows” and there’s this unspoken rule that whoever gets to glaze duty gets first dibs. It’s become this whole cozy scene: a cooling rack lined with paper towels, sticky fingers, and the kind of silence that only happens when everyone’s busy eating.

How to Make It

We’re doing a simple enriched yeast dough—milk, butter, egg—so it fries up soft and pillowy. Warm the milk just to cozy (think hot-tub, not scalding), melt in a little butter, sprinkle in instant yeast, and let it wake up while you measure. Mix with flour, sugar, salt, egg, and a touch of vanilla until it’s shaggy, then knead 6–8 minutes till smooth and a little tacky. It should stick to your finger and then let go like, “okay, fine.”

First rise: 60–90 minutes in a warm corner, covered, till doubled. If your kitchen is chilly, tuck the bowl into the (off) oven with the light on. Punch it down gently (it’s a donut, not a wrestler) and roll it into a rectangle about 1/2 inch thick. Slice into long bars—roughly 1.5 x 5 inches. Or just commit to whatever shapes happen. They’ll all taste like victory.

Second rise: 30–45 minutes on parchment. Meanwhile, heat 2–3 inches of neutral oil to 350°F. Hotter than that and they brown before cooking through; cooler and they drink oil like it’s happy hour. Fry a few at a time, about 1–1.5 minutes per side, flipping when the edges turn golden. Drain on a rack over paper towels.

Glaze time. Whisk powdered sugar, real maple syrup, melted butter, a splash of vanilla, and a pinch of salt. You want it pourable but not drippy-drippy—add a teaspoon of milk if it’s too thick. Dip the tops of warm donuts, let the excess run off, and set them back on the rack to set while you “taste test” one to make sure, you know, quality control. Yields about 12 glorious bars.

✔Ingredient Notes

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– All-purpose flour: The workhorse. Measure lightly (fluff, spoon, level) or your dough gets dense and pouty.
– Instant yeast: No bloom needed, just mix in. Active dry works too—bloom it in the warm milk first if you’re nervous.
– Whole milk: Fat equals tenderness. I’ve used 2% in a pinch; still good, just slightly less plush.
– Egg: Adds richness and color. Room temp helps the dough play nice.
– Unsalted butter: Melted into the dough for softness and in the glaze for gloss. Salted works—just reduce the added salt a smidge.
– Granulated sugar: Feeds the yeast and sweetens the dough, but not too much—save the big sweet for the glaze.
– Vanilla extract: Quiet background flavor. Don’t skip unless you absolutely must.
– Salt: Makes everything pop. If the dough tastes flat, you forgot this guy.
– Neutral oil (for frying): Canola, peanut, or vegetable oil. Reuse it if you strain it well and it still smells clean.
– Pure maple syrup: The star. Grade A amber is my fave—maple-y without being bitter.
– Powdered sugar: For that silky glaze. Sift if yours is clumpy or you’ll be whisking forever.
– Maple extract (optional): If you want a donut-shop punch of maple, a 1/4–1/2 teaspoon takes it there fast. Easy does it.

✔Recipe Steps

1. Warm milk to 105–115°F, melt in 3 tablespoons butter, and whisk in 2 1/4 teaspoons instant yeast.
2. Mix flour (3 1/4 cups), sugar (1/4 cup), salt (1 teaspoon), egg (1), vanilla (1 teaspoon), and the milk mixture to form a shaggy dough.
3. Knead 6–8 minutes until smooth and slightly tacky; cover and let rise until doubled, 60–90 minutes.
4. Roll to 1/2 inch thick, cut into 12 bars (about 1.5 x 5 inches), place on parchment, and proof 30–45 minutes until puffy.
5. Heat 2–3 inches oil to 350°F; fry bars 1–1.5 minutes per side until deep golden; drain on a rack.
6. Whisk glaze: 2 cups powdered sugar, 1/3 cup pure maple syrup, 2 tablespoons melted butter, 1 teaspoon vanilla, pinch of salt; dip warm bars and let set.

What to Serve It With

– Hot coffee (milk-forward lattes love maple).
– Crispy bacon or sausage for that salty-sweet party.
– Fruit salad or sliced apples so you can say “balance.”
– A second maple bar. I don’t make the rules.

✔Tips & Mistakes

– Oil temp is everything. Use a thermometer and nudge your burner. 325°F = oily; 375°F = scorched outsides, raw insides.
– Don’t over-flour. Slightly sticky dough = soft donuts. Bench flour lightly; don’t dump extra cups into the bowl.
– Proof with patience. If they don’t puff, give them 10 more minutes. A poked dent should spring back slowly.
– Cut clean edges. A sharp knife or bench scraper helps the bars fry evenly instead of twisting.
– Glaze while warm, not hot-hot. Too hot and it slides off; too cold and it won’t grab.
– Want stronger maple? Add 1/4 teaspoon maple extract to the glaze. More can taste artificial fast.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Room temp: Keep glazed bars in an airtight container up to 2 days. A slice of bread in the container keeps them softer (grandma trick).
Reheat: 8–10 seconds in the microwave perks them right up. The glaze gets shiny again and nobody complains.
Freeze: Freeze unglazed bars (after frying and cooling) up to 2 months. Thaw, warm 5 minutes at 300°F, then glaze fresh.
Cold donut breakfast? Honestly elite. Slightly firmer, maple still sings. Zero shame.

✔Variations and Substitutions

– Baked (not fried): Brush with melted butter and bake at 375°F for 8–10 minutes. Texture is more soft roll than donut, but still tasty. Glaze as usual.
– Air fryer: 350°F for 5–6 minutes, flipping halfway. Brush with melted butter for color, then glaze. Different, but weeknight-friendly.
– Dairy-free: Use oat or almond milk and plant butter. Dough proofs a bit faster; keep an eye on it.
– Stronger maple: Add maple extract to the glaze (1/4–1/2 teaspoon). Careful—too much gets perfumey.
– Maple-bacon vibe: Stir fine bacon crumbles into the glaze or sprinkle on top right after dipping. A tiny splash of soy or tamari in the glaze adds a savory edge—either swap works if you go that route.
– Sweetness tweaks: Cut powdered sugar to 1 3/4 cups or swap a tablespoon of sugar in the dough for honey. Honey ↔ sugar both work here; it’ll ferment a touch faster with honey.
– Fill ’em: Slice down the side and pipe in pastry cream or whipped cream. Messy in the best way.
– Spice it: A pinch of nutmeg or cinnamon in the dough adds that donut-shop whisper.

Frequently Asked Questions

Maple Donut Bars from Scratch Made Easy

Soft, pillowy yeast-raised maple bar donuts dipped in a rich maple glaze. Simple ingredients, bakery-quality results at home.

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Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup whole milk warmed to 105-110 F
• ▢ 2.25 tsp active dry yeast one standard packet
• ▢ 0.25 cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 0.25 cup unsalted butter softened
• ▢ 1 tsp vanilla extract
• ▢ 3.5 cups all-purpose flour plus a little for dusting
• ▢ 1 tsp kosher salt
• ▢ 0.25 tsp ground nutmeg optional
• ▢ 6 cups neutral oil for frying (vegetable or canola)
• ▢ 0.25 cup unsalted butter for the glaze
• ▢ 0.5 cup pure maple syrup grade A or B
• ▢ 0.125 cup milk plus more as needed for glaze
• ▢ 2 cups powdered sugar sifted
• ▢ 1 tsp maple extract
• ▢ 0.125 tsp fine salt for the glaze

Instructions

Preparation Steps

• Bloom the yeast: In the bowl of a mixer or a large bowl, whisk warm milk and granulated sugar, then sprinkle the yeast over the top. Let sit until foamy, about 5-10 minutes.
• Make the dough: Whisk in eggs, softened butter, and vanilla. Add flour, salt, and nutmeg. Mix with a dough hook or by hand until a soft dough forms, then knead until smooth and elastic, about 5-8 minutes. The dough should be slightly tacky but pull away from the bowl; add a spoon of flour if overly sticky.
• First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 60-90 minutes.
• Shape bars: Turn the dough onto a lightly floured surface and roll to about 0.5 inch thick. Cut into 12 rectangles about 1.5 by 5 inches. Transfer to parchment-lined trays, cover lightly, and proof until puffy, about 30-45 minutes.
• Heat the oil: In a heavy pot or fryer, heat 2-3 inches of oil to 350 F. Maintain temperature between 340-360 F.
• Fry: Carefully lift each bar and fry 1-2 minutes per side until deep golden and cooked through. Transfer to a wire rack set over a sheet pan to drain.
• Make the maple glaze: In a saucepan over low heat, melt butter. Whisk in maple syrup and milk; warm until steaming, not boiling. Remove from heat, then whisk in powdered sugar, maple extract, and salt until smooth. Adjust with a splash of milk for a pourable glaze.
• Glaze the bars: While the donuts are still warm, dip the tops into the maple glaze or spoon glaze over them. Let excess drip off and set for a few minutes before serving.

Notes

For the lightest texture, avoid adding too much flour; the dough should be soft. Keep the oil temperature steady to prevent greasy donuts. Best enjoyed the day they are made; store leftovers covered at room temperature up to 1 day.