Homemade Soft Maple Donut Bars

This homemade maple donut bars recipe creates the most indulgent breakfast treat you'll ever taste. The dough bakes up incredibly soft and fluffy while the rich maple glaze adds the perfect sweet finish. I've tested countless donut recipes, and this version consistently earns rave reviews from family and friends who can't believe they're homemade.

I first made these maple bars when my sister visited from out of town. She had been craving the maple bars from our favorite childhood bakery, and these homemade versions brought back so many memories. Now they're our special weekend tradition.

Ingredients

• Warm water and milk: Provide the perfect liquid base for activating yeast
• Active dry yeast: Gives the donuts their light airy texture
• Granulated sugar: Adds sweetness and helps feed the yeast
• Salt: Balances the sweetness and enhances flavor
• Large eggs: Provide richness and structure
• Unsalted butter: Creates that melt in your mouth quality
• All purpose flour: Forms the foundation use unbleached for best flavor

• Unsalted butter: Creates the perfect glaze base
• Brown sugar: Adds depth and caramel notes
• Milk: Thins the glaze to perfect consistency
• Corn syrup: Gives the signature shine and prevents crystallization
• Maple extract: Provides that authentic maple flavor look for pure not imitation
• Powdered sugar: Creates smooth texture without graininess

Step-by-Step Instructions

Froth up the yeast:

Combine warm water milk sugar and yeast in a small bowl. The temperature matters here about 110°F is perfect too hot will kill the yeast too cool won't activate it. Let it sit until foamy which takes about 10 minutes. You should see a frothy layer on top which indicates active healthy yeast.

Combine everything in a stand mixer:

Add flour salt sugar yeast mixture and eggs to your stand mixer bowl. Using the dough hook attachment mix on medium high speed until ingredients start coming together. The dough will look shaggy at first. Once it begins to form add softened butter gradually. Continue mixing for a full 8 minutes. This develops the gluten which gives the donuts their perfect chewy texture. The dough is ready when it pulls away from the sides and feels smooth and elastic.

Let the dough rise:

Transfer the dough to a greased bowl turning once to coat all sides. Cover with a kitchen towel or plastic wrap and place in a warm draft free spot. The ideal temperature is about 75°F. Let rise until doubled in size approximately 1 hour. Using your oven's proof setting speeds this process wonderfully.

Punch and proof a second time:

Gently punch down the risen dough to release air bubbles. Reshape into a ball and return to the bowl. Cover again and let rise until doubled which takes about another hour. This second rise develops more complex flavors and improves texture.

Roll cut and proof the donuts again:

On a well floured surface roll the dough into a rectangle approximately 15x17 inches and about 3/4 inch thick. Use a pizza cutter to cut into 12 evenly sized bars. Transfer to a floured baking sheet leaving space between each bar. Allow to rise one final time about 30 minutes until slightly puffy.

Fry the donuts:

Heat oil to precisely 360 375°F using a thermometer for accuracy. Fry each donut bar for 2 3 minutes per side until they reach a beautiful golden brown color. Work in batches to avoid overcrowding which would lower the oil temperature. Transfer to paper towels to absorb excess oil and cool completely.

Make the maple glaze and dip:

Melt butter in a saucepan then add brown sugar milk and corn syrup. Bring to a simmer over medium heat stirring frequently to prevent burning. Once simmering remove from heat and add maple extract and powdered sugar. Stir vigorously until perfectly smooth with no lumps. Dip the cooled donuts into the warm glaze and place on a cooling rack to set.

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The maple glaze is what truly makes these bars special. I've experimented with different extracts and found that a high quality maple extract makes all the difference. My grandmother taught me to add the touch of corn syrup which gives that professional bakery shine that everyone loves.

Storing Your Maple Bars

These maple bars stay fresh at room temperature for about 24 hours when stored in an airtight container. The texture is definitely best on day one but they'll remain delicious for a second day. If you need to store them longer place them in the refrigerator for up to 3 days. Before serving allow them to come to room temperature for the best texture and flavor experience.

Make Ahead Options

The donut dough can be prepared up to the first rise then covered tightly and refrigerated overnight. This actually improves the flavor as the dough slowly ferments in the cold temperature. When ready to continue simply remove from the refrigerator and let sit at room temperature for about 30 minutes before proceeding with punching down and the second rise. The cold dough may take slightly longer to rise but the results are worth it.

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Perfect Pairings

These maple bars complement a strong cup of coffee perfectly the bitter notes of the coffee balance the sweet maple glaze. For a more indulgent breakfast serve with a side of crispy bacon the salty savory flavor creates an amazing contrast to the sweet maple. If serving as dessert a scoop of vanilla ice cream alongside makes for an unforgettable treat especially when the bars are slightly warmed.

Frequently Asked Questions

→ How do I ensure the yeast froths properly?

Use warm water and milk at about 110°F, whisk in sugar and yeast, and wait 10 minutes until foamy.

→ Can I make the dough without a stand mixer?

Yes, you can knead the dough manually on a floured surface until smooth and elastic.

→ What oil is best for frying the bars?

Use a neutral oil like vegetable or corn oil for optimal frying results.

→ How can I prevent the glaze from becoming too thick?

Mix the glaze ingredients thoroughly and add a teaspoon of milk if needed to adjust the consistency.

→ What is the best way to store leftover bars?

Store them in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.