Maple Bar Donuts
These are the softest and fluffiest Maple Bar Donuts you’ll ever try and I don’t say this lightly. I am very proud of this recipe. It is a version of my viral brioche donuts. It tastes like your classic bakery favorite donut but even better. Perfect for breakfast, brunch or any special occasion.
Why you'll love my donut recipe
Soft and fluffy
I’m not a professional baker but I would say these donuts come pretty close to bakery perfection.
Classic bakery flavor
Signature bakery donuts at home but even better.
Perfect for sharing
This recipe makes 12 donuts! Their long shape makes them easy to serve at breakfast, brunch or special gatherings.
What are maple bars?
A Maple Bar, Maple Long John or Cougar Tail is a soft and fluffy yeasted donut shaped and fried into a long rectangle and frosted with a thick maple frosting gloze. The dough is scented with vanilla and maple syrup in the frosting but is so good it can be eaten on its own.
Ingredients and substitutions
Bread flour: Provides structure for soft fluffy yeasted dough.
Water: It helps hydrate the dough and a tender texture. I’ve tried making these donuts with milk and they are not as fluffy or airy. Trust me on this one!!
Instant dry yeast: Helps the dough rise and gives the donuts their light and airy texture.
Granulated sugar: A touch of sweetness and helps feed the yeast.
Vanilla extract: Compliments the maple flavor.
Eggs: Adds richness and helps create a tender crumb.
Butter: Gives the dough a rich flavor.
Maple syrup: For the iconic maple flavor. You may also use maple extract to enhance the flavor even more.
What type of yeast should I use?
My Maple Bar Donut recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. You can substitute one for the other at a 1:1 ratio. Read more about the different types of yeast here.
How to activate yeast
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” or proofed before use. First, heat up your milk or water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Expert tips for Maple Bar Donuts
Use parchment paper
Let the donuts rise on pre-cut parchment sheets. This helps keep the donuts its shape since the dough is so soft and will lose its form is disrupted after the rise.
Accurately measure your ingredients
Flour and liquids in general are easily over-measured. Use a scale for the best accuracy. Shop my exact scale here. (affiliate link)
Knead the dough
Let your stand mixer do all the work. Kneading helps evenly incorporate the butter and develops gluten.
Form the dough into even thickness
It’s not just for aesthetics but consistency. When the dough is finished rising, roll into an even rectangle.
Allow time for the dough to rise
The ideal temperature for dough to rise is between 74°F to 85°F / 23°C to 29°C. If your room feels drafty, place the bowl covered with a tea towel in the oven, with the oven light on and door closed.
Use a candy thermometer
The best temperature for frying donuts is between 355°F to 365°F / 163°C to 179°C. Shop my exact thermometer here. (Affiliate link)
Don’t overcrowd the fryer
Avoid overcrowding the pot with donuts to maintain the set temperature.
Why is my dough not rising?
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
Yeast issues
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
Temperature problems
The problem
Brioche dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
Typically, your kitchen counter should be just fine! If your kitchen is drafty, use the oven method. Place the bowl wrapped in plastic wrap and covered with a tea towel in the oven with the light turned on and the oven off. It usually gives off enough warmth in the oven to create the ideal environment for proofing.
Too much sugar or salt
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. My dough recipe is less sweet than most. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
Undeveloped gluten
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Enriched doughs with eggs and butter take longer to knead, My recipe requires 8-10 minutes of kneading. Knead until the dough is smooth, elastic and tacky but not too sticky. And most importantly, give the dough enough time to rise. Sometimes dough simply just needs more time.
How to shape and cut Maple Bar Donuts
Roll out the dough
After the first rise, gently transfer the dough to a lightly floured surface. Roll into a large rectangle, about 1/2 inch thick. Try to keep the thickness even so the donuts right and fry uniformly. They will puff up when they rise and are fried.
Cut into long rectangles
Use a sharp knife, bench scraper or pizza cutter. Cut the large rectangle into 4 equal squares. Cut each square into 3 equal rectangles to equal 12 bars total. It should be about 5 inches in length and 2 inches in width.
Refine the shape
Gently straighten the sides. Avoid pulling or stretching the dough too much which can make the bars uneven.
Transfer and proof
Place each bar on a small piece of parchment paper right away after cutting. Cover loosely and let them rise for 30-45 minutes until they are visibly puffy.
Fry without flattening the donuts
Lower each bar carefully into the oil with the parchment paper, then remove the parchment paper with tongs as it releases from the donut.
How to make Maple Bar Donuts
Make the dough
In a stand mixer bowl, add flour, 3 Tablespoons sugar, yeast and salt. Use the dough hook attachment and while the mixer is on, add warm water and eggs. Then, add the softened butter last, one tablespoon at a time.
Note: Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” or proofed before use. First, heat up your milk and water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
Mix on low/medium speed for 8-10 minutes. The dough should be tacky but not sticky, soft and easy to stretch. Remove from the sides of the mixing bowl and form into a ball. Lightly coat the bowl and dough with oil, cover with plastic wrap and a tea towel.
First rise
Let it rise in a warm spot at room temperature for at least 1½ hours.
Shape the dough
Punch the dough down. Transfer to lightly floured surface. Use a rolling pin to roll the dough into rectangle about 1/2 inch thickness. Cut the dough into four squares, then cut each square into 3 equal rectangles to make 12 maple bars.
Second rise
Transfer each cut donut on pre-cut parchment square sheets. Cover loosely with a light tea towel and let it rise for 30-40 minutes.
Heat the oil
Heat oil in a large, heavy bottom Dutch oven or pot about 3 inches deep. Use a thermometer to keep the temperature between 355°F to 360°F.
Fry the donuts
Gently place 2-3 donuts into the oil at a time, leaving space for them to puff up and move around. Fry about 2 minutes on each side until puffy and golden.
Remove from the oil and place on a baking tray lined with a wire rack or paper towels. Repeat until there are no more donuts. Let them cool completely before frosting.
Make the maple frosting
In a medium bowl, whisk together powdered sugar, maple syrup, vanilla extract, melted butter and dissolved brown sugar syrup in water. Whisk together and add a little milk at a time until the frosting reaches a thick but dippable consistency.
FAQ
Q: Can I make them ahead?
A: Donuts generally taste best enjoyed same day but these donuts stay very soft even the next day. Reheat 10-15 seconds in microwave.
Q: Are maple bars the same thing as maple long john donuts?
A: Yes, the names are often interchangeable. Both typically refer to rectangular long yeasted donuts topped with a maple frosting.
Q: Do I need a donut cutter or a mold?
A: No, simply shape, cut and fry!
Q: How do I keep them from getting soggy after frying?
A: Make sure the oil stays hot. Do not fry too many at once or the oil temperature drops and drain the donuts on a wire rack to preserve its crispy edges.
How to serve Maple Bar Donuts
Enjoy with tea or coffee or with a brunch spread for an extra special moment. Frost with maple frosting or serve with powdered sugar for a lighter bite.
How to store leftovers
Brioche donuts like my maple bar donuts are best served fresh and hot. Leftovers store well for 1-2 days at room temperature. Place in airtight sealed container or cover with plastic wrap. This locks in the moisture and prevents drying. Re-heat in microwave for 10-15 seconds before serving.
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Homemade Maple Bar Donuts
Ingredients
For the dough:
- 4 ½ cups bread flour
- 1 cup warm water
- 2 large eggs + 1 egg, yolk room temperature
- 1/2 cup unsalted butter softened at room temperature
- 3 Tablespoons granulated white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant yeast see note for active dry yeast
- 1/4 teaspoon sea salt
- Neutral oil like vegetable canola or sunflower for frying
For the maple frosting:
- 3 cups powdered sugar, plus additional to help adjust thickness
- 2 Tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 Tablespoon brown sugar + 2 teaspoons hot water
- 1 Tablespoon melted butter
- 1 Tablespoon milk, plus additional to help adjust thickness
Instructions
Before you begin
- Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos. Measure flour and water by weight for best accuracy as my recipe. Toggle back and forth between US Customary and Metric measurements in the ingredients section above.
Make the dough
- In a stand mixer bowl, add flour, 3 Tablespoons sugar, yeast and salt. Use the dough hook attachment and while the mixer is on, add warm water and eggs. Once most of the flour is mixed in, then add the softened butter last, one tablespoon at a time.Note: Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" or proofed before use. First, heat up your milk and water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
- Mix on low/medium speed for 8-10 minutes. The dough should be tacky but not sticky, soft and easy to stretch. Remove from the sides of the mixing bowl and form into a ball. Lightly coat the bowl and dough with oil, cover with plastic wrap and a tea towel.
First rise
- Let it rise in a warm spot at room temperature for at least 1½ hours.
Shape the dough
- Punch the dough down. Transfer to lightly floured surface. Use a rolling pin to roll the dough into rectangle about 1/2 inch thickness. Cut the dough into four squares, then cut each square into 3 equal rectangles to make 12 maple bars.
Second rise
- Transfer each cut donut on pre-cut parchment square sheets. Cover loosely with a light tea towel and let it rise for 30-40 minutes.
Heat the oil
- Heat oil in a large, heavy bottom Dutch oven or pot about 3 inches deep. Use a thermometer to keep the temperature between 355°F to 360°F.
Fry the donuts
- Gently place 2-3 donuts into the oil at a time, leaving space for them to puff up and move around. Fry about 2 minutes on each side until puffy and golden.
- Remove from the oil and place on a baking tray lined with a wire rack or paper towels. Repeat until there are no more donuts. Enjoy as is with powdered sugar or let them cool completely before frosting.
Make the maple frosting
- In a medium bowl, whisk together powdered sugar, maple syrup, vanilla extract, melted butter and dissolved brown sugar syrup in warm water. Whisk together and add a little milk at a time until the frosting reaches a thick but dippable consistency.
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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