Maple Donut Bars From Scratch
Soft, Fluffy, Old-Fashioned Bakery Perfection
Maple donut bars are a beloved classic in North American bakeries—rectangular instead of round, generously sized, and unapologetically indulgent. What makes them special is the contrast: a tender, pillowy dough that fries up light and airy, paired with a deeply flavored maple glaze that’s sweet, buttery, and slightly smoky. When made from scratch, these donut bars are on a whole different level—fresh, fragrant, and infinitely more satisfying than anything from a box.
This recipe walks you through every step, from mixing the dough to frying and glazing, so you end up with true bakery-quality maple bars at home.
Ingredients (Makes 10–12 donut bars)
For the donut dough:
- 480 g (4 cups) all-purpose flour
- 60 g (¼ cup) granulated sugar
- 7 g (2¼ tsp) active dry yeast
- 240 ml (1 cup) whole milk, warm (about 38°C / 100°F)
- 60 g (¼ cup) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 tsp salt
- ½ tsp ground nutmeg (optional but classic)
- 1 tsp vanilla extract
- Neutral oil for frying (vegetable or canola)
For the maple glaze:
- 240 g (2 cups) powdered sugar, sifted
- 60 ml (¼ cup) pure maple syrup (Grade A or dark for best flavor)
- 2 tbsp unsalted butter
- 1–3 tbsp milk or cream
- ½ tsp vanilla extract
- Pinch of salt
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the surface and let it sit for 5–10 minutes, until foamy and bubbly. This step ensures your yeast is alive and ready to give the donuts their signature fluffy texture.
If the mixture doesn’t foam, your yeast may be expired or the milk too hot or too cold—start over for best results.
Step 2: Make the Dough
Add the melted butter, eggs, vanilla, salt, and nutmeg to the yeast mixture. Whisk until well combined.
Gradually add the flour, one cup at a time, mixing until a soft, slightly sticky dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and just tacky to the touch. The dough should spring back when gently pressed.
Alternatively, use a stand mixer with a dough hook and knead for 6–7 minutes.
Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.
Step 3: Shape the Donut Bars
Once risen, punch down the dough to release excess air. Roll it out on a lightly floured surface into a rectangle about 1.5 cm (½ inch) thick.
Using a sharp knife or bench scraper, cut the dough into rectangular bars, roughly 4 × 10 cm (1½ × 4 inches). Place them on a parchment-lined baking sheet, spacing them apart.
Cover loosely and let rise again for 30–45 minutes, until puffy and slightly expanded. This second rise is crucial for light, airy donut bars.
Step 4: Fry the Donut Bars
Heat about 5–7 cm (2–3 inches) of oil in a heavy pot or deep skillet to 175–180°C (350–360°F). Use a thermometer for accuracy.
Carefully lower 2–3 donut bars into the oil at a time. Fry for 1½–2 minutes per side, until deep golden brown. Avoid overcrowding, as it lowers the oil temperature and results in greasy donuts.
Transfer the fried bars to a wire rack lined with paper towels to drain excess oil. Let them cool slightly before glazing.
Step 5: Make the Maple Glaze
In a small saucepan, combine the butter and maple syrup. Heat gently until the butter melts and the mixture is warm but not boiling.
In a bowl, whisk the powdered sugar, vanilla, salt, and 1 tablespoon of milk or cream. Gradually whisk in the warm maple mixture until smooth and glossy. Adjust the consistency with additional milk—a good glaze should be thick but pourable, able to coat the donut without running off completely.
Step 6: Glaze the Donut Bars
While the donut bars are still slightly warm, dip the top of each bar into the maple glaze. Lift and let excess drip off, then place back on the wire rack.
The glaze will set into a smooth, shiny finish as it cools, forming that classic maple bar look. For extra indulgence, double-dip once the first layer sets.
Pro Tips for Bakery-Style Maple Bars
- Use real maple syrup—imitation syrup won’t deliver the same depth of flavor.
- Don’t rush the rises; patience equals fluffier donuts.
- Oil temperature matters—too hot and the outside burns, too cool and donuts absorb oil.
- Dark maple syrup gives the most intense maple flavor.
- Add bacon: sprinkle finely chopped candied bacon over the glaze for a legendary maple-bacon bar.
Serving & Storage
Maple donut bars are best enjoyed fresh the same day, ideally within a few hours of frying. Store leftovers in an airtight container at room temperature for up to 24 hours.
Warm slightly before serving to revive that fresh-from-the-bakery softness.
Final Bite
Soft, fluffy, lightly sweet dough. A rich, buttery maple glaze that melts on your tongue. These Maple Donut Bars from scratch are pure comfort and old-school bakery magic—one bite and you’ll understand why they’re iconic 🍁🍩