Description
This Maple Bar Donut recipe creates tender, fluffy rectangular donuts fried to golden perfection and coated in a sweet maple glaze. The dough is enriched with egg yolks and vanilla, proofed twice for a light texture, and fried in peanut oil to ensure crispiness. The homemade maple icing is smooth, glossy, and intensely flavorful, providing a perfect balance to the rich doughnut base. Ideal for breakfast or a sweet snack, these donuts bring homemade charm and classic flavors to your kitchen.
Ingredients
Scale
For the Dough
- 1 cup warm water, about 105 degrees F
- 3 tablespoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup butter-flavored shortening or regular shortening
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 3 1/2 cups bread flour, spooned and leveled (up to 4 cups if needed)
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- Peanut oil for frying (about two 24-ounce bottles)
For the Maple Icing
- 4 cups powdered sugar, plus an extra 1/2 cup (1 pound total)
- 2 teaspoons light corn syrup
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract, or more to taste
- 1/3 cup hot water, plus more if needed
Instructions
- Activate Yeast: In a large bowl or stand mixer, combine 1 cup of warm water (105-110 degrees F), 3 tablespoons of active dry yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5 minutes until it becomes bubbly and frothy, indicating the yeast is active.
- Mix Dough Ingredients: Add 1/2 cup granulated sugar, 1/4 cup shortening, 3 large egg yolks, and 1 teaspoon vanilla extract to the yeast mixture. Beat with the paddle attachment until the shortening is broken up but not fully blended.
- Add Initial Flour and Seasonings: Stir in 1 cup bread flour, then sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder on top. Lightly mix the salt and baking powder into the flour before beating for about 1 minute until well combined.
- Incorporate Remaining Flour and Knead: Add the remaining flour, 1 cup at a time, up to 3 1/2 to 4 cups total depending on dough stickiness. Switch to the dough hook or knead by hand until the dough pulls away from the bowl sides. Knead for about 5 minutes until smooth and elastic.
- First Rise in Proofing Box: Shape the dough into a ball and place it on a lightly floured baking sheet, forming a 6×6 inch square. Cover with a lightly floured cloth. Warm the oven to 350 degrees F for 30 seconds, then turn it off. Place the dough on the top rack. Put a glass 9×13 inch pan filled with boiling water on the rack below to create humidity, close oven door, and let the dough rise for 1 hour until doubled in size.
- Prepare for Frying: Boil approximately 2 quarts of water in a pot. Remove the risen dough from the oven and gently turn it out onto a floured work surface without deflating it. Dust two baking sheets with flour.
- Shape Donuts: Roll dough gently into an 11×12 inch rectangle without pressing too hard to maintain puffiness. Cut into 12 rectangles about 5×2 inches by first dividing into quarters, then each quarter into 3 pieces. Trim rounded corners for neat rectangles if desired, and transfer pieces to the floured baking sheets, spacing them about 2 inches apart.
- Second Rise: Repeat the warm humid environment proofing in the oven as before with the baking sheets uncovered. Let dough rise for 45 minutes until doubled.
- Heat Oil: About 15 minutes before the second rise ends, heat 2 inches of peanut oil in a deep, heavy pot over medium heat until it reaches 350 degrees F. Maintain this temperature using a candy thermometer.
- Fry Donuts: Working in batches of 2 or 3, carefully transfer dough rectangles into hot oil using a flexible bench scraper or rubber spatula. Fry each side for 30-40 seconds then flip and cook for an additional 20 seconds until golden brown. Remove with a slotted spoon and drain on paper towels. Cool completely before glazing.
- Prepare Maple Icing: In a large bowl or stand mixer, whisk together 4 cups powdered sugar, 2 teaspoons light corn syrup, 1/4 teaspoon kosher salt, 1/2 teaspoon vanilla extract, 1 teaspoon maple extract, and 1/3 cup hot water. Adjust consistency by adding hot water a teaspoon at a time or more powdered sugar until glaze is smooth and dip-friendly.
- Glaze Donuts: Dip the roundest side of each cooled donut into the maple glaze and let excess drip off. Place on a wire rack and allow the glaze to harden for 15-20 minutes before serving.
- Store: Keep glazed donuts in a sealed container at room temperature for 2-3 days for best freshness.
Notes
- All-purpose flour can be used instead of bread flour for a slightly less chewy texture.
- Save and reuse the peanut oil after frying by filtering and storing in bottles for future use.
- Ensure the oil temperature remains steady at 350 degrees F to avoid greasy or undercooked donuts.
- Do not ice warm donuts as the glaze will not adhere properly.
- The homemade proofing box with warm oven and boiling water creates ideal humidity for dough rising.
- Trimmed edges can be used to make an extra small or irregular-shaped donut, minimizing waste.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
