Pin it
This homemade maple donut bar recipe transforms simple ingredients into bakery-quality treats right in your kitchen. The soft, pillowy texture paired with rich maple glaze creates the perfect balance of sweetness that will have everyone reaching for seconds.
I created these maple bars after a particularly disappointing bakery visit where the donuts were dry and overly sweet. After several test batches and my family eagerly volunteering as taste testers we perfected this recipe that delivers that authentic donut shop experience every time.
- All purpose flour: Creates the perfect structure ensuring donuts that are light rather than dense
- Buttermilk: Adds tanginess and creates an incredibly tender crumb
- Granulated sugar: Provides just the right sweetness without overpowering
- Baking powder and baking soda: Work together for the perfect rise
- Pure maple syrup: Gives authentic maple flavor to the glaze choose dark amber for stronger flavor
- Maple extract: Intensifies the maple flavor without adding excess sweetness
- Powdered sugar: Creates a smooth glaze that sets beautifully on the donuts
How To Make Homemade Maple Donut Bars
- Prepare the dough:
- Whisk the dry ingredients thoroughly to ensure even distribution of leavening agents. In a separate bowl combine wet ingredients making sure eggs are fully incorporated. When mixing wet and dry together use a gentle folding motion just until combined approximately 10 to 12 folds. Overmixing will develop gluten resulting in tough donuts. The 10 minute rest period allows gluten to relax and flavors to meld.
- Shape the bars:
- Use just enough flour on your surface to prevent sticking excess flour will toughen the dough. Roll with gentle even pressure to maintain uniform thickness around 1/2 inch. Cut rectangles approximately 4 inches by 2 inches for standard sized bars. The chilling step firms up the dough making it easier to transfer to hot oil without distorting the shape.
- Fry to perfection:
- Maintain oil temperature between 340°F and 360°F using a thermometer for accuracy. Lower temperature will result in greasy donuts while higher temperature will brown the outside before the inside cooks. Fry only 2 to 3 bars at a time to avoid overcrowding and temperature drops. Look for a deep golden color rather than relying solely on timing.
- Glaze while warm:
- Dip each donut bar while still slightly warm but not hot allowing better glaze adherence. Hold the bar by its edges and dip face down giving a slight twist as you lift out. Let excess glaze drip for 5 to 8 seconds before placing on the rack. For thicker coating allow first layer to set for 5 minutes then dip again.
Pin it
Maple donut bars hold a special place in my weekend breakfast traditions. My grandmother would make a similar version every Sunday morning using maple syrup she collected from trees on her property. The process of watching the glaze slowly cascade down the sides of the warm donut is almost as satisfying as taking that first perfect bite.
Perfect Timing Is Everything
Achieving that perfect golden exterior with a fully cooked interior requires attention to timing and temperature. The donuts should sizzle immediately when they hit the oil but not violently which indicates the oil is too hot. A gentle bubbling around the edges is ideal. If you notice them browning too quickly lower the heat slightly. Each batch might require slight timing adjustments as your oil temperature fluctuates throughout the cooking process.
Storage And Freshness
Store completely cooled donut bars in an airtight container at room temperature for up to two days. The texture is best on day one but remains enjoyable through day two. For longer storage freeze unglazed donuts then thaw at room temperature and glaze just before serving. Avoid refrigerating as this accelerates staleness. To refresh day old donuts microwave for 8 to 10 seconds to restore some of their original softness.
Pin it
Creative Variations
While maple glaze is a classic favorite these donut bars can be customized in countless ways. Try a chocolate glaze with sprinkles for a fun twist or a simple vanilla glaze with crushed nuts. During fall add a pinch of cinnamon and nutmeg to the dough for warm spice notes. For special occasions top with crumbled bacon for an irresistible sweet and savory combination that always impresses guests. The basic dough recipe remains the same only the toppings change making this an incredibly versatile recipe to have in your collection.
Frequently Asked Questions
- → How do I achieve the perfect golden fried donut bars?
Heat your oil to exactly 350°F (175°C) and fry each side for 1–2 minutes until golden brown. Use a thermometer for accurate temperature control.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it, and refrigerate for up to 24 hours. Allow it to come to room temperature before shaping and frying.
- → What kind of oil is best for frying?
Vegetable oil is ideal for its neutral flavor and high smoke point. You can also use canola oil as an alternative.
- → How can I make the glaze thicker or thinner?
To thicken the glaze, add more powdered sugar. To thin it out, mix in a small amount of milk until you reach the desired consistency.
- → Is the maple extract essential for the glaze?
No, the glaze is delicious with just the maple syrup, but the extract can enhance the maple flavor for a stronger taste.