Description
Delight in these classic homemade Maple Bar Donuts featuring a soft, fluffy yeast dough fried to golden perfection and topped with a thick, luscious maple glaze. Perfectly sweet and rich, these treats are ideal for a special breakfast or indulgent snack.
Ingredients
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
- Oil, for frying
Maple Glaze
- 2 cups (8 oz/230 g) powdered sugar
- ½ cup maple syrup
- 1 tablespoon butter, melted
- ½ teaspoon maple extract
Instructions
- Combine Wet Ingredients and Yeast: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), mix lukewarm water, granulated sugar, softened butter, egg yolks, instant yeast, salt, and vanilla extract on medium-low speed until well combined.
- Add Dry Ingredients: Whisk together bread flour and baking powder in a separate bowl, then gradually add to the wet mixture until the dough pulls away from the sides but remains soft and sticky. Add flour in small increments if needed. If mixing by hand, switch from spoon to hands and knead for 10 minutes.
- Knead Dough: Continue kneading on medium-low speed for 5 minutes to develop gluten and achieve a smooth, elastic dough.
- First Rise: Transfer dough to a large oiled bowl, cover with plastic wrap, and let it rest in a warm place until doubled in size, approximately 1 hour.
- Shape Donuts: On a floured surface, gently roll dough into a 10×12 inch rectangle, trim edges if desired, then cut the rectangle in half lengthwise to create two 5×12 inch strips. Cut each strip into 6 bars.
- Proof Donuts: Place the shaped doughnuts on floured, parchment-lined baking sheets, cover with another baking sheet to prevent drying, and let rise for about 1 hour in a warm place until doubled in size.
- Prepare for Frying: Line a baking sheet with a wire rack near the stove. Fill a heavy-bottomed saucepan with 2 inches of oil, clip in a candy thermometer, and heat to 350°F (180°C) over medium heat.
- Fry Donuts: Fry donuts one at a time for about 1 minute per side until golden brown. Drain on the wire rack and allow to cool completely.
- Make Maple Glaze: In a shallow bowl, whisk powdered sugar, maple syrup, melted butter, and maple extract until smooth and thick.
- Glaze Donuts: Dip the top half of each cooled maple bar into the glaze, letting excess drip off before placing back on the rack to set.
- Serve and Store: Serve immediately after glaze sets for best flavor and texture. Store leftovers in an airtight container at room temperature up to 1 day.
Notes
- Use instant yeast for convenience and reliable rise.
- Maintain oil temperature at 350°F to ensure even frying without greasy donuts.
- Handle the dough gently since it is soft and sticky for a light, airy texture.
- The maple glaze should be thick enough to coat without running too much—adjust powdered sugar amount to achieve desired consistency.
- These donuts are best enjoyed fresh but can be kept for one day at room temperature.
