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Maple Glazed Homemade Maple Bar Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Second Rise (Proof): Let the donuts rise for 45 minutes or more, until doubled in size and puffy.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.

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Find it online: https://tastyfoodfix.com/maple-glazed-homemade-maple-bar-donuts-recipe/