I crafted pillowy rectangular yeast donuts at home and coated them in a glossy maple glaze. These Maple Donut Bars remind me of my favorite bakery treat—soft, sweet, and totally irresistible.

Why You’ll Love This Recipe

I love how this recipe transforms simple pantry staples into bakery-quality treats. The homemade proofing box trick gives the dough extra rise, and frying yields that classic golden exterior. Topped with a sweet maple glaze, they’re perfect for brunch, snacks, or weekend baking sessions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:
- Warm water
- Active dry yeast
- Granulated sugar
- Butter‑flavored shortening (or regular)
- Egg yolks
- Vanilla
- Bread flour (you can use up to all‑purpose if needed)
- Kosher salt
- Baking powder
- Neutral frying oil (peanut oil works well)
For the maple glaze:
- Powdered sugar
- Light corn syrup
- Kosher salt
- Vanilla
- Maple extract
- Hot water

Directions

Froth the yeast: Combine warm water, active dry yeast, and a little sugar. Let it bubble for about 5 minutes.
Mix the dough: Add sugar, shortening, egg yolks, and vanilla. Then mix in flour, salt, and baking powder, kneading until smooth.
First rise: Create a proofing box by placing the dough and a pan of boiling water inside the oven (turned on briefly then off). Let the dough double, about 1 hour.
Shape and second rise: Roll dough into an 11×12″ rectangle, cut into 12 long bars (about 5″×2″), arrange spaced on floured trays, and let rise again in the proofing box for about 45 minutes.
Fry: Heat oil to 350 °F, fry bars 30–40 seconds each side until golden, then drain on paper towels.
Glaze: Whisk powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water until smooth. Dip cooled bars into glaze and let set for 15–30 minutes.

Servings and timing

Yields: 12 bars
Preparation: 30 minutes
Rising time: 1 hour + 45 minutes
Frying time: 5 minutes
Glazing and cooling: 15–30 minutes
Total time: Around 2 hours and 15 minutes

Variations

I could also experiment with baking instead of frying, though I haven’t tried it myself.

Storage/Reheating

I keep these sealed at room temperature for 3–4 days—though they rarely last that long. To reheat, I microwave one for about 10 seconds to revive the softness. They also freeze well for up to 3 months; I just thaw before enjoying.

FAQs

How do I make a homemade proofing box?

I preheat my oven to 350 °F for 30 seconds, turn it off, place the dough inside with a pan of boiling water underneath. The trapped steam and warmth help the dough double in size.

Can I use all-purpose flour instead of bread flour?

Yes, I’ve done it—my bars might be slightly less chewy, but still delightfully fluffy.

What if my glaze is too runny or too thick?

I adjust by adding more powdered sugar to thicken or a teaspoon of hot water to thin, aiming for a dip-friendly consistency.

Is there an oil substitute for frying?

Peanut oil works great, but I’ve also tried vegetable or canola oil—and they worked well.

Can I bake these instead of frying?

I haven’t tested this yet, but if I try, I’ll see how it goes. Some enjoy trying a baked version for a less oily alternative.

Conclusion

Making these maple donut bars from scratch has become one of my favorite baking projects. I always feel so proud pulling perfectly golden bars out of the pan, and the sweet maple finish never disappoints. They’re a delightful treat to share—or not—and a fun way to elevate weekend baking.