Ingredients

1 cup (8 fl oz/240 ml) lukewarm water

½ cup (4 oz/115 g) granulated sugar

¼ cup (2 oz/57 g) butter, softened

3 large egg yolks

1 tablespoon instant yeast

1¼ teaspoons salt

1 teaspoon vanilla extract

3½ cups (17½ oz/497 g) bread flour

½ teaspoon baking powder

Oil, for frying

2 cups (8 oz/230 g) powdered sugar

½ cup maple syrup

1 tablespoon butter, melted

½ teaspoon maple extract

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the lukewarm water, granulated sugar, softened butter, egg yolks, instant yeast, salt, and vanilla extract. Mix on medium-low speed until combined.

Step 2: In a separate medium bowl, whisk together the bread flour and baking powder. Gradually add this flour mixture to the wet ingredients until the dough blends and pulls away from the sides but remains soft and sticky. Add extra flour 1 tablespoon at a time if needed.

Step 3: Knead the dough on medium-low speed for 5 minutes. If mixing by hand, knead with a wooden spoon until thick, then use your hands to knead for about 10 minutes.

Step 4: Transfer the dough to a large, oiled bowl, cover with plastic wrap, and let it rest in a warm place until it doubles in size, approximately 1 hour.

Step 5: Turn the dough onto a floured surface and gently roll it into a 10×12-inch (25½x30½-cm) rectangle. Trim the edges if desired, then cut the rectangle in half lengthwise to create two strips approximately 5×12 inches (12½x30½ cm). Cut each strip into 6 bars.

Step 6: Place the cut donuts on two floured, parchment-lined baking sheets. Cover with another baking sheet or a loose cover to prevent drying, and let them rise in a warm place until doubled in size, about 1 hour.

Step 7: Prepare for frying by lining a baking sheet with a wire rack. Heat 2 inches (5 cm) of oil in a heavy-bottomed saucepan to 350°F (180°C), using a candy thermometer to monitor the temperature.

Step 8: Fry the donuts one at a time for about 1 minute per side until golden brown. Drain on the wire rack and let cool completely.

Step 9: To make the glaze, whisk together powdered sugar, maple syrup, melted butter, and maple extract in a shallow bowl until smooth.

Step 10: Dip the top half of each cooled donut into the maple glaze. Allow excess to drip off, then return to the wire rack to let the glaze set.

Step 11: Serve the donuts once the glaze has set. Enjoy fresh for the best flavor and texture.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough.

If you don’t have maple extract, use pure vanilla extract for a more subtle glaze.

Ensure the oil temperature stays steady at 350°F (180°C) to avoid greasy or undercooked donuts.

Use bread flour for a chewier texture; all-purpose flour can be substituted but may yield a slightly softer donut.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after kneading for up to 24 hours. Let it come to room temperature and rise fully before shaping and frying.

What oil is best for frying donuts?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best for frying donuts evenly without overpowering flavor.

Dessert

Maple Bar Donuts Recipe

Introduction