Description
These irresistible Maple Donut Bars combine the soft, fluffy texture of yeast dough with a rich, sweet maple glaze. Perfect for breakfast or a decadent snack, they can be baked or pan-fried to golden perfection, then generously coated with a luxurious maple-flavored icing.
Ingredients
Scale
For the Dough:
- ½ cup warm milk (about 110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, softened
- ½ teaspoon salt
- 1 large egg
- 2 to 2½ cups all-purpose flour (start with 2 cups)
For the Maple Glaze:
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup milk
- 1 tablespoon pure maple syrup
- ½ teaspoon maple extract (optional)
- 1 to 1¼ cups powdered sugar, sifted
Instructions
- Make the Dough: In a large bowl, combine warm milk, yeast, and granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active. Add the softened butter, salt, and egg. Gradually stir in the all-purpose flour to form a soft, slightly sticky dough. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and allow it to rise for 1 to 1.5 hours or until it has doubled in size.
- Shape and Rise: Once the dough has risen, punch it down gently to release the air. Roll the dough into a rectangle about ½-inch thick. Cut the dough into 8–10 bars of even size. Place the bars on a parchment-lined baking sheet. Cover the bars loosely with a clean towel and let them rise again for 30 to 45 minutes until puffy.
- Bake or Pan-Fry: You have two cooking options: Bake the bars in a preheated oven at 375°F (190°C) for 10–12 minutes until they are light golden brown, or pan-fry them on medium heat, flipping once, until each side is golden. Allow bars to cool slightly before glazing.
- Make the Glaze: In a small saucepan, melt the butter over medium heat, then stir in the packed brown sugar until it dissolves. Add the milk and pure maple syrup, and gently simmer the mixture for a short while, stirring occasionally. Remove the pan from heat and incorporate the maple extract if using. Whisk in sifted powdered sugar until the glaze is smooth and creamy.
- Glaze and Serve: Dip each donut bar into the glaze or spoon the glaze over the top generously. Transfer the glazed bars to a wire rack to let the glaze set and slightly harden. Serve and enjoy these delicious maple-infused treats.
Notes
- The dough can be made a day ahead and refrigerated to develop more flavor; just bring it back to room temperature before shaping.
- If you prefer a stronger maple flavor, increase the maple syrup in the glaze or add the maple extract as suggested.
- For a crispier texture, pan-frying is recommended, while baking yields a lighter, fluffier bar.
- Ensure the milk is at the correct warm temperature to activate the yeast without killing it.
- Store leftover bars in an airtight container at room temperature for up to 2 days or freeze for longer storage.
