Name: Maple Bar Donut Recipe
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h 32 min
Cuisine: American
Ingredients: 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); 4 cups powdered sugar; 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)

Jump to Recipe· 4.2 from 2 reviews

I absolutely love sharing my Maple Bar Donut Recipe with anyone who enjoys a sweet, tender treat with a distinct maple glaze that truly melts in your mouth. From the moment I try a warm, fluffy maple bar donut fresh from the fryer and dipped in that sticky-sweet maple glaze, I know I’m in for a little moment of pure joy. This recipe brings together perfectly soft, airy dough with a luscious maple-sweet coating that’s a delightful twist on the classic donut. Whether you're making these for breakfast, a cozy afternoon snack, or a special occasion, they never fail to brighten my day.

Why You'll Love This Maple Bar Donut Recipe

What really excites me about this Maple Bar Donut Recipe is the flavor profile—it strikes the perfect balance between fluffy dough and rich maple glaze that tastes just like your favorite autumn treat. The dough itself is soft yet sturdy enough to hold up when fried to golden perfection, and the maple glaze adds that signature sweet, buttery layer that leaves you craving more. I love how the light crunch of the glaze contrasts with the pillowy inside of the donut.

Beyond the taste, the ease of preparation is one of the things I always appreciate and want to share. Although the recipe calls for a few steps, each is straightforward, and the sense of accomplishment watching the dough rise and transforming into those iconic maple bars is so rewarding. Plus, these donuts really shine during special moments—be it weekend brunches, holiday gatherings, or even as a surprise for friends. The fact that they’re homemade makes the sharing even sweeter. With simple ingredients and clear instructions, you’re set to impress!

Ingredients You'll Need

The image shows two close-up views of bread dough being prepared in a shiny silver mixing bowl set on a white marbled surface. On the left side, thick, sticky dough with a rough texture, light beige in color, clings to black beaters lifted above the bowl. In the background, a blurry red measuring cup and a hand holding the beaters are visible. On the right side, a woman's hand stretches a smooth, elastic piece of the dough upward inside the same bowl, showing its stretchy softness and airy texture. Kitchen tools like wooden spoons are seen in a white holder behind the bowl. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, staple ingredients that come together to create an unforgettable donut experience. Each component plays a vital role, from the yeast that helps the dough rise into a fluffy texture, to the maple extract in the glaze that gives it that unmistakable flavor and inviting aroma.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Warm water (about 105 degrees F): Activates the yeast, ensuring your dough rises perfectly.
Active dry yeast: The magic behind the fluffy, airy texture of your donuts.
Granulated sugar: Adds sweetness and fuels the yeast during rising.
Butter-flavored shortening: Gives tenderness and richness to the dough.
Egg yolks: Provide structure and a silky crumb.
Vanilla: Adds depth to the donut’s flavor.
Bread flour: Perfect for a chewy yet tender base.
Kosher salt: Balances sweetness and enhances the dough’s flavor.
Baking powder: Helps with the rise and lightness.
Peanut oil for frying: Classic frying oil that yields a crisp exterior.
Powdered sugar: Basis for the glossy maple glaze.
Light corn syrup: Makes the glaze smooth and shiny.
Maple extract: The star ingredient for that authentic maple flavor.
Hot water (for glaze): Adjusts glaze consistency for perfect dipping.

Directions

Step 1: In a large bowl or stand mixer, combine 1 cup of warm water (105-110 degrees F), 3 tablespoons active dry yeast, and 1 tablespoon granulated sugar. Let it sit for 5 minutes until the yeast froths and bubbles. If you don’t see bubbling, it means your yeast isn’t active and you’ll need to start over.

Step 2: Once the yeast mixture is frothy, add ½ cup granulated sugar, ¼ cup shortening, 3 large egg yolks, and 1 teaspoon vanilla. Beat everything together with a paddle attachment until the shortening is broken up but not fully blended through.

Step 3: Add 1 cup of bread flour on top, sprinkle 2 ½ teaspoons kosher salt and ½ teaspoon baking powder over it, then lightly stir the dry ingredients together. Beat the flour into the wet mixture for about 1 minute until smooth.

Step 4: Add the remaining flour cup by cup, switching to a dough hook or kneading by hand once the dough is too thick to stir. Use between 3 ½ and 4 cups of flour total, depending on how sticky your dough feels. Knead for about 5 minutes until smooth and elastic.

Step 5: Preheat your oven to 350 degrees F for 30 seconds then turn it off to create a warm environment for rising. Lightly flour a baking sheet (avoid silicone mats) for the dough to rest on.

Step 6: Shape the dough into a ball, place it on the floured sheet, and form a roughly 6 by 6-inch square. Cover it with a floured clean cloth so it doesn’t stick and place it in the warm oven.

Step 7: Place a 9x13 inch glass pan filled with boiling water on the rack below the dough to create steam. Close the oven and allow the dough to rise for 1 hour, or until it doubles in size.

Step 8: After the first rise, pour out the water and bring fresh water to a boil for the next steam cycle. Turn the dough onto a floured surface gently, preserving its fluffiness. Lightly flour two baking sheets.

Step 9: Roll the dough into an 11 by 12-inch rectangle gently, so it stays airy. Cut into 12 bars, about 5 by 2 inches each, and trim corners if you want perfectly neat shapes.

Step 10: Transfer the bars to the floured baking sheets with at least 2 inches spacing. Place them back in the warm oven with a steaming pan beneath and let rise for another 45 minutes or so until doubled again.

Step 11: While the bars rise, heat peanut oil to 350 degrees F in a deep pot using a candy thermometer for accuracy. Maintain medium heat to keep a steady temperature.

Step 12: Fry the donuts in batches, carefully lowering 2-3 bars at a time into the oil. Fry each side for 30-40 seconds until golden, then flip and cook another 20 seconds. Use a slotted spoon to remove them and drain on paper towels. Let cool completely before glazing.

Step 13: For the glaze, whisk together 4 cups powdered sugar, 2 teaspoons light corn syrup, ¼ teaspoon salt, ½ teaspoon vanilla, 1 teaspoon maple extract, and ⅓ cup hot water. Adjust consistency with extra powdered sugar or water so it’s liquidy enough to dip but not runny.

Step 14: Dip the roundest side of each cooled donut bar into the maple glaze, let excess drip off, then set on a wire rack. Allow glaze to harden for 15-20 minutes before serving.

Step 15: Store your delicious Maple Bar Donut creations in an airtight container on the counter where they’ll stay fresh for 2-3 days—if they last that long!

Servings and Timing

This recipe makes 12 maple bar donuts, perfect for sharing at brunch or keeping as a special treat through the week. Prep time is approximately 45 minutes, but the dough needs about 1 hour for the first rise plus another 45 minutes for the second rise. Frying and glazing take about 30 minutes combined. Altogether, expect roughly 2 hours and 30 minutes from start to finish. Cooling time is important to ensure the glaze sets well before serving.

How to Serve This Maple Bar Donut Recipe

The image shows a shiny silver frying pan filled with golden oil. In the oil, there is a single piece of dough being fried. In the left part of the image, the dough is pale with small bubbles and slightly puffed up, floating near the edge of the pan. In the right part of the image, the same dough is turned over, showing a golden brown crispy surface while the oil ripples gently around it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving these maple bars fresh and warm, but they’re equally tasty at room temperature. They make a perfect breakfast companion paired with a cup of strong black coffee or a creamy latte to balance all that maple sweetness. For a fun twist, I sometimes add a scoop of vanilla ice cream and some chopped pecans to turn it into a dessert experience.

Presentation-wise, I like to arrange the donuts on a simple white platter with a sprinkling of chopped toasted nuts or a few fresh berries on the side for color contrast. You can even drizzle a little extra maple glaze over the top for a glossy finish. These donuts really shine at casual gatherings like weekend brunches, holiday breakfasts, or even as a host gift when visiting friends.

For drinks, I think a sparkling apple cider or a warm spiced chai pairs beautifully, especially during chilly months. These maple bars hold their charm whether served as part of a laid-back family meal or a festive coffee table spread. Plus, they’re just the right size for a satisfying sweet bite without being overwhelming.

Variations

I enjoy experimenting with this Maple Bar Donut Recipe by swapping out ingredients or adding personal flair. If you want to make it gluten-free, I recommend using a gluten-free bread flour blend and adding a little xanthan gum to help with dough elasticity. Vegan versions can be created by substituting shortening for vegan butter, using flaxseed eggs, and ensuring the glaze uses vegan-friendly sugar and extracts.

For flavor twists, I like to add a hint of cinnamon or nutmeg to the dough, which complements the maple glaze wonderfully. You could also try using a bourbon-infused maple glaze for a boozy adult version. If frying isn’t your preference, baking the bars in a 350-degree oven for about 12-15 minutes until lightly golden is a lighter alternative, though you lose a bit of the signature crispy crust.

Some days, I skip the traditional maple glaze and dip the donuts in a rich chocolate glaze or a honey glaze for variety. The basic dough is versatile and welcoming to many customizations, which keeps this recipe fresh and exciting every time I make it.

Storage and Reheating

Storing Leftovers

After making these maple bar donuts, I store any leftovers in an airtight container at room temperature. Paper towels at the bottom help absorb any moisture to keep them from getting soggy. They stay fresh for 2 to 3 days this way, which is usually perfect because they get eaten quickly! Avoid refrigeration because it tends to dry them out and dull the glaze.

Freezing

If I want to save some donuts for longer, freezing them is a great option. I wrap each donut individually in plastic wrap and place them in a freezer-safe bag or container. This way, they stay fresh for up to 2 months. When ready to enjoy, I let them thaw at room temperature and then reheat gently to restore softness.

Reheating

To warm up leftover donuts without losing texture, I gently heat them in a 300-degree F oven for about 5-7 minutes. This refreshes the dough’s softness and helps the glaze regain a slight shine. I avoid microwaving as it tends to make them chewy or soggy. For the best experience, enjoy the reheated donuts within a few hours.

FAQs

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

Yes, you can substitute all-purpose flour, but the texture will be slightly less chewy and more cake-like. Bread flour has higher protein content which gives the donuts their characteristic tender chew.

What can I use if I don’t have peanut oil?

I recommend using vegetable oil or canola oil as alternatives because they have a neutral flavor and high smoke point, perfect for frying donuts. Avoid olive oil or coconut oil for frying as they can affect the taste and smoke at lower temperatures.

How important is the second rise?

The second rise is key to getting those fluffy, light donuts with lots of airy pockets inside. Skipping or shortening this step can make them dense and less tender, so I always make time for it in my baking schedule.

Can I make the glaze without corn syrup?

Yes! Corn syrup helps with the glaze’s shine and smoothness, but you can replace it with an equal amount of honey or simply omit it and add a bit more hot water to achieve the right consistency.

Is it okay to freeze the donuts before frying?

I don’t recommend freezing the raw dough bars because it can affect the rise and texture. The best method is to fry fresh, then freeze the cooked donuts if needed.

Conclusion

I really hope you give this Maple Bar Donut Recipe a try because it’s one of those comforting, indulgent treats that never feel overly complicated or intimidating to make at home. There’s something so fulfilling about creating these golden, fluffy donuts yourself and then sharing that cozy maple sweetness with friends or family. Once you taste that first bite, you’ll understand why these donuts hold such a special place in my kitchen. Happy baking and even happier eating!