Soft, fluffy, and bursting with buttery maple flavor, these homemade Maple Donut Bars are the perfect treat for breakfast, dessert, or anytime snacking. Made entirely from scratch with yeast dough, they offer that wonderful lightness and fluffiness you expect from classic donuts — but in a convenient bar shape! Topped with a rich, sweet maple glaze, these bars are irresistibly delicious and sure to become a family favorite.
Ingredients
For the Donuts:
- 1/2 cup warm water (about 110°F)
- 3/4 cup warm milk
- 2 tsp active dry yeast
- 1/2 cup + 1 tbsp granulated sugar
- 1/2 tsp salt
- 5 large eggs
- 1/2 cup unsalted butter, softened
- 5 1/2 cups all-purpose flour
For the Maple Glaze:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 3 tbsp milk
- 1 tbsp corn syrup
- 2 tsp maple extract
- 2 cups powdered sugar
Instructions
1. Froth the Yeast:
In a small bowl, whisk together the warm water, warm milk, 1 tablespoon sugar, and yeast. Let sit for about 10 minutes, until foamy.
2. Mix the Dough:
In a stand mixer bowl, combine the flour, salt, remaining sugar, frothy yeast mixture, and eggs. Using the dough hook, mix on medium-high speed. Once the dough starts to come together, add the softened butter and continue mixing for 8 minutes until smooth, elastic, and no longer sticky.
3. First Rise:
Transfer the dough to a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
4. Punch Down and Second Rise:
Punch the dough down, reshape into a ball, cover, and let rise again until doubled, about another hour.
5. Roll and Cut:
On a floured surface, roll the dough into a rectangle about 3/4 inch thick (approximately 15×17 inches). Cut into 12 equal bars with a pizza cutter or sharp knife. Place the bars on a floured baking sheet and let them rise for 30 minutes.
6. Fry the Donut Bars:
Heat about 2 inches of vegetable or corn oil in a heavy pot to 360-375°F. Fry the bars a few minutes per side until golden brown. Remove and drain on paper towels. Let cool completely.
7. Prepare the Maple Glaze:
In a saucepan, melt the butter over medium heat. Stir in brown sugar, milk, and corn syrup. Bring to a gentle simmer, then remove from heat. Stir in maple extract and powdered sugar until smooth.
8. Glaze the Donut Bars:
Dip the cooled bars into the maple glaze, coating one side. Place on a wire rack to let the glaze set.
Tips and Notes
- These donut bars can be prepared the night before by making the dough and refrigerating it overnight. Roll, cut, fry, and glaze the next day.
- Store at room temperature for up to 2 days, or refrigerate for up to a week in an airtight container.
- Freezing is not recommended as the glaze doesn’t thaw well.
More Donut Recipes to Try
- Old Fashioned Sour Cream Donuts
- Italian Zeppole
- Japanese Mochi Donuts
- Buttery Brioche Donuts
- Russian Ponchiki Donut Holes
Enjoy these soft, buttery Maple Donut Bars fresh from your kitchen, bursting with that perfect homemade maple sweetness!