There is something truly magical about biting into a perfectly soft, sweet, and slightly crispy donut, especially when it’s coated with that irresistible maple glaze that just melts in your mouth. If you’ve been dreaming of a bakery-quality treat to impress your friends or simply to indulge your own sweet tooth, the Maple Glazed Homemade Maple Bar Donuts Recipe is exactly what you need. This recipe combines tender dough, fried to golden perfection, with a luscious maple glaze that hits all the right notes. Trust me, once you make these donuts at home, store-bought ones will seem like a distant memory!
Ingredients You’ll Need
Donuts might sound complicated to bake from scratch, but the beauty of this recipe lies in its simplicity and the way each ingredient contributes to those wonderfully tender, fluffy maple bars. From yeast to flour to that essential maple extract, every component plays a starring role in creating texture, flavor, and that golden color.
- Warm water (1 cup): Activates the yeast and helps develop that perfect dough structure.
- Active dry yeast (3 tablespoons): The magic agent that makes your donuts rise beautifully.
- Granulated sugar (1 tablespoon + 1/2 cup): Sweetens the dough and feeds the yeast for a fluffy crumb.
- Butter-flavored or regular shortening (1/4 cup): Adds richness and tenderness without weighing down the dough.
- Egg yolks (3 large): Bring moisture and richness that enhance the donut’s crumb.
- Vanilla extract (1 teaspoon): Adds subtle warmth and aroma to the dough.
- Bread flour (3 1/2 to 4 cups): Provides the perfect protein content for chewiness and structure.
- Kosher salt (2 1/2 teaspoons): Balances sweetness and enhances all the other flavors.
- Baking powder (1/2 teaspoon): Gives a light lift alongside the yeast rise.
- Peanut oil (for frying): Picks up heat evenly and adds a subtle, pleasant flavor.
- Powdered sugar (4 to 4 1/2 cups): The base of your shiny, sweet maple glaze.
- Light corn syrup (2 teaspoons): Keeps the glaze smooth and glossy with a beautiful finish.
- Maple extract (1 teaspoon or more): Infuses the glaze with that unmistakable maple charm.
- Hot water (1/3 cup plus more if needed): Adjusts the glaze consistency for perfect dipping.
How to Make Maple Glazed Homemade Maple Bar Donuts Recipe
Step 1: Activate the Yeast
Begin by mixing the warm water, yeast, and a tablespoon of sugar in a large bowl or your stand mixer. Let this sit for about 5 minutes until it bubbles up, signaling that the yeast is alive and ready to do its work. This bubbly mixture is the foundation for a light, fluffy donut.
Step 2: Combine Wet Ingredients
Once the yeast is bubbling, add the remaining sugar, shortening, egg yolks, and vanilla. Blend these on medium until the shortening breaks apart but isn’t fully combined—this ensures pockets of delicious richness throughout the dough.
Step 3: Add Initial Flour and Dry Ingredients
Stir in 1 cup of bread flour, then sprinkle kosher salt and baking powder over it. Mix everything together so the salt and powder are integrated before continuing with the rest of your flour additions.
Step 4: Incorporate Remaining Flour and Knead
Add the flour gradually—one cup at a time—switching to a dough hook or your hands once the mixture gets too heavy. Knead until the dough forms a soft, slightly sticky mass that pulls away from the bowl’s edges. This step builds the gluten network necessary for that tender-chewy texture.
Step 5: Prepare for the First Rise
While kneading, bring a large pot of water to boil. Lightly flour a baking sheet (avoid silicone mats) where the dough will rest and rise. This setup helps maintain the dough’s shape and prevents stickiness as it blooms.
Step 6: Shape and Proof the Dough
Shape your dough into a 6×6-inch square on the floured baking sheet. Dust the surface lightly with flour so your cloth doesn’t stick, then cover it. For proofing, a warm, humid environment is key, which you’ll create in the next step.
Step 7: Create a Warm Proofing Box
Turn your oven on at 350 degrees Fahrenheit for just about 30 seconds and then switch it off. Place the dough in the oven with a glass pan filled with boiling water underneath to create the perfect moist warmth for an hour-long rise or until doubled in size.
Step 8: Prepare for Cutting Doughnuts
After the dough doubles, lift it out onto a floured surface carefully, maintaining its puff. Roll gently into an 11×12-inch rectangle without pressing too hard to keep that airy texture, then slice into 12 long rectangles about 5 by 2 inches.
Step 9: Second Rise in Oven
Transfer donut rectangles to floured baking sheets spaced well apart. Proof again in your warm oven setup for about 45 minutes or until puffy and doubled in volume for that incredible lightness.
Step 10: Heat the Oil and Fry Donuts
While the dough is finishing its final rise, heat the peanut oil to 350 degrees Fahrenheit. Fry each donut carefully in batches, flipping after 30-40 seconds, and cooking until golden brown all around. Drain on paper towels and let cool completely before glazing to ensure the icing sticks perfectly.
Step 11: Make the Maple Glaze
Whisk powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water until smooth and pourable. Adjust with water or sugar to get the perfect dipping consistency. Don’t hesitate to add extra maple extract for a more pronounced flavor — it’s your sweet masterpiece after all!
Step 12: Glaze and Set
Dip the flat side of each donut into the glaze, let the excess drip off, then place on a wire rack to let the glaze harden for 15-20 minutes. This final step turns your maple bars into shiny, glossy delights that are just begging to be devoured.
How to Serve Maple Glazed Homemade Maple Bar Donuts Recipe
Garnishes
For a little extra flair, sprinkle chopped toasted pecans or crispy bacon bits on top of the glaze while it’s still wet. This adds a crunchy texture that contrasts beautifully with the soft donut and sweet maple glaze, taking your homemade maple bars to the next level.
Side Dishes
Serve these donuts alongside a steaming cup of freshly brewed coffee, a robust chai latte, or even a creamy hot chocolate. The warm, comforting beverages complement the sweet maple flavor perfectly, making any morning or brunch feel special.
Creative Ways to Present
Arrange the maple bars on a rustic wooden board lined with parchment paper, embellish with fresh autumn leaves or a dusting of cinnamon for seasonal charm. You could also stack a few with small labels describing the homemade magic behind these donuts to impress your guests visually and conversationally.
Make Ahead and Storage
Storing Leftovers
These donuts are best enjoyed fresh, but you can store leftovers at room temperature in a sealed container for up to 2-3 days. Just make sure they’re fully cooled before storing to prevent sogginess and keep that maple glaze intact.
Freezing
Want to enjoy your Maple Glazed Homemade Maple Bar Donuts Recipe later? Freeze the unglazed donuts individually wrapped in plastic wrap, then stored in a freezer bag for up to 3 months. Glaze them fresh after thawing to keep the glaze perfect and shiny.
Reheating
Reheat frozen or stored donuts gently in a warm oven (around 300 degrees Fahrenheit) for about 5 minutes to bring back that fresh, slightly crispy exterior, but avoid microwaving as it can make the dough rubbery and the glaze sticky.
FAQs
Can I substitute bread flour with all-purpose flour?
Yes, you can use all-purpose flour instead, but your donuts might be a touch less chewy and tender since bread flour’s higher protein content creates more gluten. If kneading by hand, just be gentle so the dough doesn’t become tough.
What if I don’t have maple extract? Can I use real maple syrup instead?
Real maple syrup is delicious but liquid, so it can change the glaze consistency and sweetness. If you want to use syrup, reduce the hot water slightly and adjust powdered sugar as needed, but maple extract gives a stronger, more controlled flavor.
Why do I need to fry at exactly 350 degrees Fahrenheit?
Maintaining oil at around 350 degrees ensures the donuts cook quickly inside while getting a crisp golden exterior. If oil is too hot, donuts brown outside but stay raw inside; too cool and they absorb too much oil, becoming greasy.
My dough didn’t rise—what went wrong?
Yeast is sensitive to temperature and freshness. If your dough didn’t rise, your water may have been too hot or too cold, or your yeast might be old or expired. Always use warm water (not hot) and fresh yeast to ensure bubbling and a good rise.
Can I make mini maple bar donuts with this recipe?
Absolutely! Simply cut the dough into smaller pieces and adjust fry time slightly—shorter frying will keep them perfectly golden. Mini donuts are perfect for parties and easier to share that addictive maple glaze goodness.
Final Thoughts
If you’re looking to fill your kitchen with the irresistible aroma of fresh maple-glazed treats and enjoy a donut that’s tender, fluffy, and packed with maple flavor, you simply must try the Maple Glazed Homemade Maple Bar Donuts Recipe. It’s not just a recipe; it’s a delicious experience that will elevate your baking game and your coffee breaks alike. So go ahead, roll up your sleeves and treat yourself to these heavenly homemade maple bars—you deserve every bite!
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Maple Glazed Homemade Maple Bar Donuts Recipe
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Total Time: 1 hour 32 minutes
- Yield: 12 donuts
- Category: Dessert, Snack, Breakfast
- Method: Frying
- Cuisine: American
Description
This Maple Bar Donut recipe yields light, fluffy, and tender yeast donuts fried to golden perfection and topped with a sweet, glossy maple glaze. The dough is softly kneaded and allowed to rise twice for maximum puffiness, then fried in peanut oil for a crisp exterior. Finished with a luscious maple-flavored icing that hardens into a shiny glaze, these donuts are perfect for a delightful sweet breakfast or snack.
Ingredients
Dough Ingredients
- 1 cup warm water (about 105 degrees F)
- 3 tablespoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup butter-flavored shortening (or regular shortening)
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 3 1/2 cups bread flour (spooned and leveled; up to 4 cups for sticky dough)
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
For Frying
- Peanut oil (enough for about 2 inches deep in a large pot)
Maple Glaze Ingredients
- 4 cups powdered sugar (plus an additional 1/2 cup if needed, total 1 pound)
- 2 teaspoons light corn syrup
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract (or more to taste)
- 1/3 cup hot water (plus more if needed)
Instructions
- Activate Yeast: In a large bowl or stand mixer, combine 1 cup warm water (105-110°F), 3 tablespoons active dry yeast, and 1 tablespoon sugar. Let it sit for 5 minutes until bubbly and frothy to ensure yeast activation.
- Mix Dough Ingredients: Add 1/2 cup granulated sugar, 1/4 cup shortening, 3 large egg yolks, and 1 teaspoon vanilla to the yeast mixture. Beat with the paddle attachment until the shortening breaks up but is not fully blended.
- Add Initial Flour and Leavening: Sprinkle 1 cup bread flour over the mixture, then top with 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder. Stir the salt and baking powder gently into the flour, then beat in the flour and dry ingredients for about 1 minute until well combined.
- Add Remaining Flour and Knead: Add the remaining flour 1 cup at a time. Switch to a dough hook or turn the dough onto a floured surface for hand kneading. Knead the dough for about 5 minutes until it pulls away from the bowl and forms a cohesive, slightly sticky ball. Total flour used is approximately 3 1/2 to 4 cups.
- Prepare Proofing Setup: While kneading, bring at least 2 quarts of water to a boil in a large pot. Lightly flour a baking sheet (no silicone mats) where the dough will first rise.
- Shape Dough for First Rise: Form the kneaded dough into a smooth ball and place it on the floured baking sheet. Shape it into a 6×6 inch square. Lightly flour the surface of the dough and cover with a clean cloth.
- Create Warm Proofing Environment: Preheat the oven to 350°F for about 30 seconds, then turn it off to create a warm but not hot environment.
- First Rise (Proof): Place the dough pan in the warm oven. Place a 9×13 inch glass pan on the rack below, pour the boiling water into the glass pan, and close the oven door. Let the dough rise for 1 hour or until doubled in size.
- Prepare for Second Rise: Remove the dough from the oven carefully, tipping it onto a lightly floured work surface. Dust two baking sheets with flour. Bring the water in the glass pan back to boil.
- Shape Donuts: Gently roll the dough into an 11×12 inch rectangle without pressing out puffiness. Cut the dough into 12 rectangles approximately 5×2 inches each. Trim edges to make neat rectangles, saving scraps for an extra donut if desired.
- Arrange for Second Rise: Transfer the rectangles carefully to the floured baking sheets spaced two inches apart. Reheat the oven as before, turn it off, place the baking sheets inside, and add boiling water again to the glass pan on the rack below. Covering the dough is not necessary.
- Second Rise (Proof): Let the donuts rise for 45 minutes or more, until doubled in size and puffy.
- Heat Oil for Frying: About 15 minutes before the second rise completion, heat about 2 inches of peanut oil in a large, high-sided pot to 350°F using a candy thermometer, keeping the temperature steady.
- Fry Donuts: Fry the donuts in batches of 2-3, gently placing them into hot oil using a spatula or scraper to avoid deflating. Fry for 30-40 seconds on one side, then flip and fry for another 20 seconds until golden brown. Remove with a slotted spoon and drain on paper towels. Let donuts cool completely before glazing.
- Prepare Maple Glaze: Whisk together 4 cups powdered sugar, 2 teaspoons corn syrup, 1/4 teaspoon kosher salt, 1/2 teaspoon vanilla extract, 1 teaspoon maple extract, and 1/3 cup hot water. Adjust consistency with more hot water or powdered sugar as needed for a liquid glaze suitable for dipping. Add more maple extract to taste.
- Glaze Donuts: Dip the roundest side of each cooled donut into the glaze, allow excess to drip, then place on a wire rack to set. Let the glaze harden for 15-20 minutes.
- Store and Serve: Store the donuts in a sealed container at room temperature for 2-3 days. Serve once the glaze has hardened.
Notes
- Use bread flour for best texture; all-purpose flour can be substituted but may yield softer donuts.
- Keep the dough slightly sticky for tender donuts; adding more flour will make the dough firmer but less tender.
- Maintain oil temperature at 350°F to ensure quick frying without greasy donuts.
- Do not glaze warm donuts; wait until completely cool to ensure glaze adherence.
- Proofing in a warm, humid environment helps the dough rise properly and yields light donuts.
- You can use regular shortening if butter-flavored is unavailable.
- Maple extract intensity can be adjusted according to personal preference.
- Donuts are best eaten within 2-3 days but can be refreshed slightly by warming before serving.
