Maple Donut Bars (Print)
Soft, pillowy bars with rich maple glaze - perfect for breakfast or indulgent snack. Combines classic donut flavors with real maple syrup sweetness.
# What You’ll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 tsp salt
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup water, warmed
07 - 1/4 cup unsalted butter, melted
08 - 2 large eggs, room temperature
09 - Vegetable oil, for frying
→ Maple Glaze
10 - 2 cups powdered sugar, sifted
11 - 1/4 cup pure maple syrup
12 - 3 tbsp whole milk
13 - 1 tsp vanilla extract
14 - Pinch of salt
# How To Make:
01 - Combine warm milk, water, and yeast in a large bowl or stand mixer. Let mixture sit for 5 minutes until foamy and activated.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix until fully combined and uniform.
03 - Gradually incorporate flour, mixing until a soft, sticky dough forms. Knead for 5–7 minutes until smooth, elastic, and slightly tacky.
04 - Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free area for 1–1.5 hours until doubled in volume.
05 - Punch down risen dough and roll out on a lightly floured surface to 1/2-inch thickness. Cut into 4x1.5-inch bars using a sharp knife or dough cutter.
06 - Arrange bars on parchment-lined baking sheets, leaving space between each. Cover and let rise for 30–40 minutes until puffy and visibly expanded.
07 - Pour 2 inches of vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat to 350°F, monitoring with a deep-fry thermometer for accuracy.
08 - Fry bars in batches of 3–4, cooking 1–2 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
09 - Whisk powdered sugar, maple syrup, milk, vanilla extract, and salt in a medium bowl until completely smooth and lump-free.
10 - While bars are still slightly warm, dip tops into glaze allowing excess to drip off. Place on wire rack and let glaze set for 15–20 minutes before serving.
# Expert Tips:
01 -
- They taste like your favorite donut shop but better because the maple is real and the texture is impossibly light
- The dough is forgiving and the glaze comes together in seconds
02 -
- 油炸温度太低会让甜甜圈吸太多油变得油腻，太高则外面焦了里面还没熟，所以温度计很重要
- 面团太湿粘手就加一点面粉，太干就加一小勺水，发酵时间会受温度影响，所以看体积比看时间更靠谱
03 -
- 油炸时不要放太多面团，否则油温会下降太多，最好每次只炸三到四条
- 等甜甜圈稍微冷却一点再上釉，太热釉面会流光，太冷又粘不住