Description
Delight in these classic Maple Bar Donuts featuring a soft, yeasty dough fried to golden perfection and topped with a rich, thick maple glaze. Ideal for breakfast or an indulgent snack, these donuts combine fluffy texture with the sweet, buttery taste of maple for a truly irresistible treat.
Ingredients
Scale
Dough
- 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
Frying
- Oil, for frying (about 2 inches in depth)
Maple Glaze
- 2 cups (8 oz/230 g) powdered sugar
- ½ cup maple syrup
- 1 tablespoon butter, melted
- ½ teaspoon maple extract
Instructions
- Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm water, granulated sugar, softened butter, egg yolks, instant yeast, salt, and vanilla extract. Mix on medium-low speed until combined and smooth.
- Add Dry Ingredients: In a separate medium bowl, whisk together bread flour and baking powder. Gradually add this to the yeast mixture. Mix until a soft, sticky dough forms that pulls away from the sides of the bowl. Add flour one tablespoon at a time if the dough is too sticky.
- Knead Dough: Continue kneading the dough on medium-low speed for 5 minutes. Alternatively, knead by hand for approximately 10 minutes until smooth and elastic.
- First Rise: Transfer the dough to a large, oiled bowl. Cover tightly with plastic wrap and let it rest in a warm place until it doubles in size, about 1 hour.
- Shape Donuts: On a floured surface, roll out the dough to a 10×12-inch rectangle. Cut it in half lengthwise into two 5×12-inch strips, then cut each strip into 6 bars to yield 12 donuts.
- Second Rise: Place the cut doughnuts on two floured, parchment-lined baking sheets. Cover with another baking sheet to prevent drying and let them rise in a warm spot until doubled in size, about 1 hour.
- Prepare Frying Setup: Line a baking sheet with a wire rack and set near the stove. Fill a heavy-bottomed saucepan with 2 inches of oil. Clip in a candy thermometer and heat over medium until the oil reaches 350°F (180°C).
- Fry Donuts: Fry the donuts one at a time for about 1 minute per side until golden brown. Remove and let drain on the wire rack until cool.
- Make Maple Glaze: In a shallow bowl, whisk together powdered sugar, maple syrup, melted butter, and maple extract until smooth and thick.
- Glaze Donuts: Dip the top half of each donut into the maple glaze, allowing excess to drip off. Return to the wire rack and let the glaze set.
- Serve: Serve the maple bar donuts shortly after the glaze sets for best flavor and texture. Store any leftovers in an airtight container at room temperature for up to 1 day.
Notes
- Use bread flour for the best chewy texture in the donut dough.
- Make sure the water is lukewarm to activate the yeast properly without killing it.
- Keep the dough covered while rising to prevent it from drying out and forming a crust.
- Maintain the oil temperature at 350°F for even frying and optimal donut texture.
- Donuts are best enjoyed fresh but can be stored for up to one day at room temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: American
Keywords: Maple bar donuts, fried donuts, maple glaze, breakfast donuts, homemade donuts
