Homemade Maple Bar Donuts
These homemade Maple Bar Donuts are soft and fluffy topped with a rich maple frosting that tastes like your classic bakery favorite donut.
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
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
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.
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