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Maple Donut Bars From Scratch

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Deliciously soft and fluffy homemade donut bars with a rich, irresistible maple glaze.

Ingredients

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  • 1/2 cup warm water
  • 3/4 cup warm milk
  • 2 tsp dry active yeast
  • 1/2 cup + 1 Tbsp granulated sugar
  • 1/2 tsp salt
  • 5 large eggs
  • 1/2 cup unsalted butter
  • 5 1/2 cups all-purpose flour
  • 1/4 cup unsalted butter (for glaze)
  • 1/2 cup brown sugar (for glaze)
  • 3 TBSP milk (for glaze)
  • 1 TBSP corn syrup (for glaze)
  • 2 tsp maple extract (for glaze)
  • 2 cups powdered sugar (for glaze)

Instructions

  1. Combine warm water, warm milk, 1 Tbsp granulated sugar, and dry active yeast in a bowl.
  2. Whisk the mixture gently.
  3. Let the mixture sit for about 10 minutes until it becomes foamy.
  4. Add 5 1/2 cups all-purpose flour, 1/2 tsp salt, 1/2 cup granulated sugar, the frothy yeast mixture, and 5 large eggs to the bowl of a stand mixer.
  5. Attach the hook attachment to the stand mixer.
  6. Mix everything together on medium-high speed.
  7. When the donut dough begins to come together, add 1/2 cup softened unsalted butter.
  8. Continue mixing on medium-high speed for about 8 minutes.
  9. Mix until the dough becomes smooth and elastic and no longer sticks to the sides of the stand mixer.
  10. Lightly grease a large bowl.
  11. Place the donut dough into the greased bowl.
  12. Cover the bowl with a kitchen towel or plastic wrap.
  13. Let the dough rise in a warm place for about 1 hour, or until it doubles in size.
  14. After the first rise, gently punch down the dough.
  15. Reshape the dough.
  16. Cover the bowl again.
  17. Let the dough rise a second time until it doubles in size, about 1 hour.
  18. Lightly flour a clean work surface.
  19. Remove the dough from the bowl and place it on the floured surface.
  20. Dust the top of the dough with a little more flour.
  21. Roll out the dough using a rolling pin.
  22. Roll the dough to about a 3/4 inch thick rectangle (approximately 15×17 inches).
  23. Dust a baking sheet with flour.
  24. Cut out 12 donut bars from the dough using a pizza cutter.
  25. Place the cut donut bars on the floured baking sheet.
  26. Let the donut bars rise for about 30 more minutes.
  27. Pour about 2 inches of corn or vegetable oil into a heavy-bottomed pot.
  28. Heat the oil to 360-375 degrees Fahrenheit.
  29. Carefully place donut bars into the hot oil, without overcrowding the pot.
  30. Fry each side of the donut bar for a few minutes until golden brown.
  31. Remove fried donut bars from the oil.
  32. Transfer them to a baking sheet lined with paper towels to absorb excess oil.
  33. Let the fried donut bars cool completely.
  34. Melt 1/4 cup unsalted butter in a saucepan for the glaze.
  35. Add 1/2 cup brown sugar, 3 TBSP milk, and 1 TBSP corn syrup to the saucepan.
  36. Turn the heat to medium.
  37. Bring the mixture to a simmer, stirring occasionally.
  38. Once simmering, turn off the heat.
  39. Add 2 tsp maple extract and 2 cups powdered sugar to the saucepan.
  40. Stir the glaze until it is smooth.
  41. Dip each cooled donut bar into the maple glaze.
  42. Place glazed donut bars on a cooling rack to allow the glaze to set.

Notes

Ensure your yeast is active by checking for foam after 10 minutes; if not, your yeast might be old.
Achieving the correct oil temperature (360-375°F) is crucial for perfectly cooked, non-greasy donuts.
Let the donuts cool completely before glazing to prevent the glaze from melting off.
For the best texture, don’t skip the second rise of the dough.

Find it online: https://theflakytruth.com/maple-donut-bars-from-scratch/