Maple Bar Recipe
American · Dessert · 50 min total
A classic yeast-raised doughnut shaped like a bar, topped with a sweet maple glaze. This homemade version is soft, fluffy, and perfectly indulgent.
30
min prep
min prep
20
min cook
min cook
12
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 cup whole milk, warmed to 110°F
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 tsp salt
- Vegetable oil, for frying
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 2-3 tbsp milk or water
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let stand 5-10 minutes until foamy.
- In a large bowl, whisk together remaining sugar, egg, melted butter, and vanilla. Add yeast mixture and stir.
- Add 2 cups flour and salt; mix until smooth. Gradually add remaining flour until a soft dough forms.
- Turn dough onto a floured surface and knead 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down dough and roll out to 1/2-inch thickness on a floured surface. Cut into rectangles about 3x4 inches. Place on parchment-lined baking sheet, cover, and let rise 30 minutes.
- Heat 2 inches of oil in a deep pot to 350°F. Fry doughnuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
- For glaze: whisk powdered sugar, maple syrup, and enough milk to reach desired consistency. Dip tops of warm doughnuts into glaze. Let set on wire rack.
Tips
- For best texture, ensure oil temperature stays at 350°F; use a thermometer.
- Glaze while doughnuts are still warm for a thin, even coating.
- Store in an airtight container at room temperature for up to 2 days.
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