I just made a Maple Bars Recipe Homemade that turns out ridiculously pillowy bars topped with a dangerously sticky maple glaze you’ll regret sharing.

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And I am obsessed with these Homemade Maple Donut Bars. Seriously, I crave that soft, pillowy center and the sticky maple top every weekend.

I love that this Donut Bar Recipe feels like a bakery steal but made by me, messy hair and all. The maple flavor in the glaze hits like breakfast and dessert at once.

I want the powdered sugar dust and real pure maple syrup singing together on each bite. But one bar never does it.

Sweets for brunch? Yes please.

These are my go-to when I want something wildly indulgent and totally worth the crumbs. always.

Ingredients

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Basically, active dry yeast, it’ll make the dough airy and pillowy.
Warm whole milk, it adds richness and a tender crumb.
Warm water, it wakes the yeast without any drama.
Granulated sugar, feeds the yeast and adds gentle sweetness.
Melted butter, brings softness and that familiar buttery note.
Egg, it’ll bind the dough and give golden color.
Fine salt, balances sweetness and tightens the gluten a bit.
All purpose flour, gives structure and the chew you want.
Vegetable oil for frying, neutral fat for crisp, even frying.
Powdered sugar, plus it makes the glaze silky and thick.
Pure maple syrup, real maple depth, not that fake stuff.
Whole milk or cream, thins glaze and makes it silky.
Extra melted butter optional, makes the glaze richer and glossy.
Vanilla extract, it adds warm, cozy background flavor.
Pinch of fine salt, wakes up and sharpens every bite.

Ingredient Quantities

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup warm whole milk (about 110°F), plus 1/4 cup warm water

1/3 cup granulated sugar

2 tablespoons unsalted butter, melted and cooled

1 large egg, room temp

1/2 teaspoon fine salt

2 1/2 to 3 cups all purpose flour, plus extra for dusting

Vegetable oil for frying, about 2 to 3 cups depending on pan size

1 1/2 cups powdered sugar, sifted

1/4 cup pure maple syrup (real maple, not pancake syrup)

2 to 3 tablespoons whole milk or heavy cream, to thin glaze as needed

2 tablespoons unsalted butter, melted (optional, for richer glaze)

1/2 teaspoon vanilla extract

Pinch of fine salt

How to Make this

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1. In a small bowl stir 2 1/4 teaspoons active dry yeast into 1/4 cup warm water and let sit 5 to 10 minutes until foamy; if it doesn’t foam your yeast is dead, start over. Meanwhile warm 1/4 cup whole milk to about 110°F and set aside.

2. In a large bowl combine 1/3 cup granulated sugar, 2 tablespoons melted and cooled unsalted butter, 1 large room temp egg and 1/2 teaspoon fine salt; whisk until smooth, then stir in the foamy yeast and the warm milk.

3. Add 2 1/2 cups all purpose flour to the wet mix and stir until it starts to come together; if the dough is sticky add the remaining 1/2 cup flour 1 tablespoon at a time until it’s soft and slightly tacky but not sticky. Turn onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic.

4. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rise in a warm spot about 1 to 1 1/2 hours, or until doubled in size. Don’t rush this step, more rise = softer donuts.

5. Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness; trim into rectangles or squares about 3 by 2 inches to make bars. Dust a tray with flour and cover the cut bars loosely while you heat the oil.

6. Pour 2 to 3 cups vegetable oil into a heavy skillet or deep pan and heat to 350°F to 365°F. If you don’t have a thermometer drop a small bit of dough in the oil; it should sizzle and rise slowly, not burn instantly.

7. Fry the bars in batches, careful not to crowd the pan, about 1 to 1 1/2 minutes per side or until golden brown and puffed. Use a slotted spoon or tongs, flip gently. Transfer to a paper towel lined rack to drain and cool slightly.

8. While bars cool make the maple glaze: sift 1 1/2 cups powdered sugar into a bowl, stir in 1/4 cup pure maple syrup, 2 to 3 tablespoons whole milk or heavy cream to reach a pourable but thick consistency, add 2 tablespoons melted unsalted butter if you want richer glaze, 1/2 teaspoon vanilla extract and a pinch of fine salt. Taste and adjust thickness or sweetness.

9. Dip the warm donut bars into the glaze or pour it over, let excess drip off then set on a rack so glaze firms a bit. If you want extra shine brush on a second thin layer after the first sets for a prettier finish.

10. Serve slightly warm for best texture. Store leftovers in an airtight container at room temp up to 2 days or refrigerate for longer; rewarm briefly in the oven or microwave before serving for that fresh made feel.

Equipment Needed

1. Small mixing bowl for proofing yeast and for the glaze
2. Large mixing bowl for the dough
3. Measuring cups and spoons (including 1/4 cup and teaspoon measures)
4. Whisk and a rubber spatula or wooden spoon for mixing
5. Rolling pin and a bench scraper or sharp knife to cut bars
6. Heavy skillet or deep frying pan and a thermometer (or a small test piece of dough)
7. Slotted spoon or tongs for turning and removing fried bars
8. Cooling rack and paper towels to drain excess oil
9. Sifter or fine mesh sieve for the powdered sugar and a small bowl for glazing

FAQ

Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can. Use the same amount (2 1/4 tsp). Instant yeast can be mixed straight into the flour, but if you want to be safe proof it in the warm milk and water like the recipe says. You might see a slightly faster rise, so keep an eye on it.

Q: What temperature should the oil be and how much do I need? A: Heat oil to about 350 to 375°F. You want 1.5 to 2 inches of oil so the bars float and cook evenly. Use a candy or deep fry thermometer and adjust heat so it stays in that range. Too hot and the outside burns before the inside cooks, too cool and they soak up oil.

Q: My dough feels sticky. How much flour should I actually use? A: Start with 2 1/2 cups and add up to 3 cups total, a little at a time. The dough should be soft and slightly tacky but not gluey. Overflouring makes dense bars, so err on the softer side and dust with flour when cutting or shaping.

Q: How do I get the maple glaze the right thickness? A: If too thick add 1 teaspoon of milk at a time until it pours slowly. If too thin, add more sifted powdered sugar. For a richer glaze add the optional 2 tablespoons melted butter. Glaze when the bars are warm but not piping hot so it sets nicely.

Q: Can I bake these instead of frying them? A: Yes, but they wont be exactly the same. Bake at 375°F on a greased sheet until golden, about 12 to 18 minutes depending on thickness. Theyll be less crisp on the outside and a bit more cake like, still tasty though.

Q: How do I store and reheat leftovers? A: Store glazed bars in an airtight container at room temp for 1 to 2 days, or in the fridge for up to 4 days. You can freeze unglazed bars for up to 1 month. Reheat in a 300°F oven for 5 to 10 minutes to refresh texture, or microwave 10 to 15 seconds for a fast fix.

Homemade Maple Donut Bars Recipe Substitutions and Variations

Warm whole milk (1/4 cup)
- Low-fat milk, same temp, works fine but donut will be slightly less rich
- Buttermilk, use same amount for a tangier flavor and softer crumb
- Unsweetened almond milk, same amount, for dairy-free—might need a touch more butter for richness
- Warm water with 1 tablespoon dry milk powder, if you have no milk on hand
Unsalted butter (in dough and optional in glaze)
- Clarified butter or ghee, same amount, gives a deeper nutty taste
- Neutral oil like canola or vegetable, use 10% less by volume in dough (1.8 tbsp if recipe calls for 2 tbsp)
- Coconut oil, melted, same amount, adds a slight coconut note
- Veg margarine, same amount, for dairy-free option
Pure maple syrup (1/4 cup)
- Maple extract plus a bit of brown sugar: 1/2 tsp extract plus 2 tbsp packed brown sugar to replace 1/4 cup syrup
- Honey, same amount, flavor will be different but still sweet and floral
- Brown rice syrup, same amount, milder sweetness and less maple flavor
- Mascobado or dark brown sugar dissolved in a little warm water for a molassesy maple-like note
All purpose flour (2 1/2 to 3 cups)
- Bread flour, use same amount for chewier, taller bars
- Whole wheat pastry flour, replace up to half the AP flour for nuttier flavor, may need extra liquid
- Gluten free 1:1 flour blend, use same amount but expect a slightly different texture
- White whole wheat, replace up to half for more fiber, again dough might be denser

Pro Tips

1. Proof the yeast like it matters because it does. If it foams you are good, if not toss it and open a new packet. Also let the milk cool to about body temp before adding or you can kill the yeast by accident, and hey room temp egg helps everything come together easier.

2. Keep the oil steady, around 350 to 365 F, not hotter. Use a thermometer if you can, but if you must test with dough, it should rise slowly and sizzle not burn. Donuts cook fast so don’t crowd the pan or the temp will crash and you get greasy, heavy bars.

3. Don’t overflour your dough when rolling. A slightly tacky dough gives lighter texture after frying. If it gets too sticky add flour a tablespoon at a time, not a handful, and handle gently so you don’t knock out all the air you worked to get during the rise.

4. Glaze timing matters. Dip while the bars are warm but not steaming, so the glaze sticks without melting off. If the glaze is too thick add milk a teaspoon at a time, too thin add a bit more sifted powdered sugar. For extra shine let the first coat set then brush on a thin second coat.

Homemade Maple Donut Bars Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made a Maple Bars Recipe Homemade that turns out ridiculously pillowy bars topped with a dangerously sticky maple glaze you’ll regret sharing.

Servings

servings

Calories

293

kcal

Equipment: 1. Small mixing bowl for proofing yeast and for the glaze
2. Large mixing bowl for the dough
3. Measuring cups and spoons (including 1/4 cup and teaspoon measures)
4. Whisk and a rubber spatula or wooden spoon for mixing
5. Rolling pin and a bench scraper or sharp knife to cut bars
6. Heavy skillet or deep frying pan and a thermometer (or a small test piece of dough)
7. Slotted spoon or tongs for turning and removing fried bars
8. Cooling rack and paper towels to drain excess oil
9. Sifter or fine mesh sieve for the powdered sugar and a small bowl for glazing

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup warm whole milk (about 110°F), plus 1/4 cup warm water
1/3 cup granulated sugar
2 tablespoons unsalted butter, melted and cooled
1 large egg, room temp
1/2 teaspoon fine salt
2 1/2 to 3 cups all purpose flour, plus extra for dusting
Vegetable oil for frying, about 2 to 3 cups depending on pan size
1 1/2 cups powdered sugar, sifted
1/4 cup pure maple syrup (real maple, not pancake syrup)
2 to 3 tablespoons whole milk or heavy cream, to thin glaze as needed
2 tablespoons unsalted butter, melted (optional, for richer glaze)
1/2 teaspoon vanilla extract
Pinch of fine salt

Directions

In a small bowl stir 2 1/4 teaspoons active dry yeast into 1/4 cup warm water and let sit 5 to 10 minutes until foamy; if it doesn't foam your yeast is dead, start over. Meanwhile warm 1/4 cup whole milk to about 110°F and set aside.
In a large bowl combine 1/3 cup granulated sugar, 2 tablespoons melted and cooled unsalted butter, 1 large room temp egg and 1/2 teaspoon fine salt; whisk until smooth, then stir in the foamy yeast and the warm milk.
Add 2 1/2 cups all purpose flour to the wet mix and stir until it starts to come together; if the dough is sticky add the remaining 1/2 cup flour 1 tablespoon at a time until it’s soft and slightly tacky but not sticky. Turn onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rise in a warm spot about 1 to 1 1/2 hours, or until doubled in size. Don’t rush this step, more rise = softer donuts.
Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness; trim into rectangles or squares about 3 by 2 inches to make bars. Dust a tray with flour and cover the cut bars loosely while you heat the oil.
Pour 2 to 3 cups vegetable oil into a heavy skillet or deep pan and heat to 350°F to 365°F. If you don’t have a thermometer drop a small bit of dough in the oil; it should sizzle and rise slowly, not burn instantly.
Fry the bars in batches, careful not to crowd the pan, about 1 to 1 1/2 minutes per side or until golden brown and puffed. Use a slotted spoon or tongs, flip gently. Transfer to a paper towel lined rack to drain and cool slightly.
While bars cool make the maple glaze: sift 1 1/2 cups powdered sugar into a bowl, stir in 1/4 cup pure maple syrup, 2 to 3 tablespoons whole milk or heavy cream to reach a pourable but thick consistency, add 2 tablespoons melted unsalted butter if you want richer glaze, 1/2 teaspoon vanilla extract and a pinch of fine salt. Taste and adjust thickness or sweetness.
Dip the warm donut bars into the glaze or pour it over, let excess drip off then set on a rack so glaze firms a bit. If you want extra shine brush on a second thin layer after the first sets for a prettier finish.
Serve slightly warm for best texture. Store leftovers in an airtight container at room temp up to 2 days or refrigerate for longer; rewarm briefly in the oven or microwave before serving for that fresh made feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.