Laura Mariano
Welcome to Maple Bliss
Step into the cozy world of maple donut bars—a nostalgic treat that evokes memories of weekend mornings and sweet indulgence. These golden delights have earned a devoted following in the Pacific Northwest, where donut shops proudly display them alongside classics like glazed rings and jelly-filled rounds. Their popularity has spread across the U.S., becoming a staple in bakeries coast to coast. What makes maple bars so irresistible? It’s the soft, pillowy texture of the raised yeast dough paired with a rich, silky maple glaze that clings to every bite. The aroma alone—warm, buttery, and sweet with a hint of maple—is enough to transport you to a simpler time. Whether you’re savoring one with coffee or sharing a dozen with friends, maple donut bars offer a comforting blend of flavor and nostalgia that’s hard to beat.
What Are Maple Donut Bars?
Maple donut bars are a beloved variation of the classic yeast-raised donut, shaped into long, rectangular bars instead of rings. Their dough is light and airy, thanks to the yeast, and they’re fried until golden brown for a crisp exterior and tender interior. Once cooled slightly, each bar is dipped into a silky maple glaze that adds a sweet, aromatic finish. These donuts are often compared to bakery-style maple bars, known for their generous glaze and soft texture, or homemade versions that bring a rustic charm to the table. The rectangular shape makes them perfect for holding fillings or toppings, and their maple flavor sets them apart from more traditional donuts. Whether you find them at a local donut shop or make them from scratch, maple donut bars are a comforting treat that blends classic technique with a uniquely satisfying flavor.
Why Maple Donut Bars Are a Must-Try
Maple donut bars strike the perfect balance between sweet, buttery richness and the deep, comforting flavor of maple. Their soft, airy texture makes them ideal for breakfast, brunch, or a midday indulgence. Whether enjoyed with coffee or as a standalone treat, they offer a satisfying bite that’s both nostalgic and crave-worthy. For the most authentic taste, be sure to use real maple extract in your glaze—it elevates the flavor from good to unforgettable. These bars aren’t just donuts; they’re a warm hug in pastry form.
Step-by-Step Cooking Instructions
Start by activating your yeast: combine warm water (about 110°F), warm milk, and a tablespoon of sugar in a bowl. Sprinkle in the yeast and let it froth for 5–10 minutes. In a large mixing bowl, combine flour, eggs, melted butter, salt, and the frothy yeast mixture. Mix until a smooth, elastic dough forms—kneading by hand or using a dough hook. Cover and let the dough rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough and roll it out on a floured surface to about ½-inch thickness. Cut into long rectangular bars, roughly 4–5 inches in length. Place the bars on a parchment-lined tray, cover, and let them rise again for 30 minutes.
Heat oil in a deep fryer or heavy pot to 360–375°F. Fry the bars in batches, turning once, until golden brown—about 1–2 minutes per side. Remove and drain on paper towels.
Once cooled slightly, dip each bar into warm maple glaze (see next section). Let the glaze set before serving.
Bold Tip: Use a thermometer to maintain oil temperature between 360–375°F. This ensures even frying and prevents greasy or undercooked donuts.
Maple Glaze Magic
To make the perfect maple glaze, melt ¼ cup of butter in a saucepan over medium heat. Add ½ cup brown sugar, ¼ cup milk, and 2 tablespoons corn syrup. Stir until the sugar dissolves and the mixture begins to simmer. Remove from heat and stir in 1 teaspoon maple extract and 1½ cups powdered sugar. Whisk until smooth and glossy.
Dip each cooled donut bar into the glaze, allowing excess to drip off. Place on a wire rack to set. For extra flair, drizzle with additional glaze or sprinkle with chopped pecans or walnuts. The glaze hardens slightly as it cools, creating a luscious coating that complements the soft donut beneath.
Flavor Variations & Creative Twists
Take your maple donut bars to the next level with these creative twists. For a decadent surprise, fill each bar with Bavarian cream or vanilla custard before glazing. Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced undertone that pairs beautifully with maple. Swap standard dough for brioche to achieve a richer, buttery texture that melts in your mouth. Craving something savory? Top your glazed bars with crispy bacon bits for a maple-bacon combo that’s both indulgent and unforgettable. You can even experiment with flavored glazes—try adding espresso or bourbon extract for a grown-up twist. These variations make maple donut bars endlessly customizable and perfect for any occasion.
Maple Donut Bars – Soft, Sweet & Glazed to Perfection
Equipment
- Mixing bowls
- stand mixer (optional)
- Rolling Pin
- Dough cutter or knife
- Deep-fryer or heavy pot
- Thermometer
- Wire rack
- Saucepan
- Whisk
Ingredients
For the Dough:
- 2¼ tsp active dry yeast
- ½ cup warm water
- ½ cup warm milk
- 1 tbsp sugar
- 3½ cups all-purpose flour
- 2 eggs
- ¼ cup melted butter
- 1 tsp salt
- Oil for frying
For the Maple Glaze:
- ¼ cup butter
- ½ cup brown sugar
- ¼ cup milk
- 2 tbsp corn syrup
- 1 tsp maple extract
- 1½ cups powdered sugar
Instructions
Activate Yeast:
- Combine warm water, warm milk, and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until frothy.
Make Dough:
- In a large bowl, mix flour, eggs, melted butter, salt, and yeast mixture. Knead until smooth and elastic.
First Rise:
- Cover and let dough rise for 1 hour or until doubled.
Shape Bars:
- Punch down dough, roll out to ½-inch thickness, and cut into 4–5 inch rectangles.
Second Rise:
- Place bars on parchment-lined tray, cover, and let rise for 30 minutes.
Fry:
- Heat oil to 360–375°F. Fry bars in batches, turning once, until golden brown. Drain on paper towels.
Make Glaze:
- Melt butter in saucepan. Add brown sugar, milk, and corn syrup. Simmer, then stir in maple extract and powdered sugar until smooth.
Glaze Bars:
- Dip cooled bars into glaze. Let set on wire rack.
Notes
- Use a thermometer to maintain oil temperature for even frying.
- Let bars cool slightly before glazing to prevent glaze from melting off.
- For flavor twists, add cinnamon to dough or top with chopped bacon.
- Freeze unglazed bars and glaze after thawing for best texture.
- Substitute plant-based milk and butter for dairy-free version.
- Use gluten-free flour blend with xanthan gum for GF adaptation.
