Description
This Maple Bar Donut recipe yields fluffy, tender, and perfectly golden fried doughnuts topped with a luscious maple glaze. The dough is proofed twice to ensure a light and airy texture, then fried in peanut oil for the ideal crispy exterior. Finished with a sweet maple-flavored glaze, these donuts make a delightful homemade treat perfect for breakfast or dessert.
Ingredients
Dough 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)
Maple Glaze Ingredients
- 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)
Instructions
- Activate Yeast: In a large bowl or stand mixer, combine 1 cup warm water (105-110°F), 3 tablespoons active dry yeast, and 1 tablespoon sugar. Allow to sit for 5 minutes until the mixture becomes bubbly and frothy, indicating active yeast.
- Combine Wet Ingredients: To the yeast mixture, add 1/2 cup granulated sugar, 1/4 cup shortening, 3 egg yolks, and 1 teaspoon vanilla. Mix with the paddle attachment until the shortening is broken up but not fully blended.
- Incorporate Initial Flour and Leavening: Add 1 cup of bread flour without stirring. Sprinkle the salt and baking powder over the flour and lightly blend using a spoon. Beat the flour into the wet ingredients for about 1 minute until smooth.
- Add Remaining Flour and Knead: Gradually add the remaining 2 1/2 to 3 cups of flour, one cup at a time, switching to a dough hook or kneading by hand on a floured surface. Knead for about 5 minutes until dough is smooth, slightly sticky but pulling away from the bowl sides.
- Prepare Proofing Setup: Bring at least 2 quarts of water to a boil. Lightly flour a baking sheet (avoid silicone mats).
- First Rise: Shape dough into a 6x6 inch square on the floured baking sheet and cover with a floured clean cloth. Preheat oven to about 350°F for 30 seconds then turn it off, creating a warm, humid environment. Place dough in oven with a glass pan of boiling water underneath to maintain humidity. Allow dough to rise for 1 hour or until doubled.
- Prepare for Shaping: After the first rise, return the boiling water to the pot and keep boiling. Remove dough carefully onto a floured surface using gentle movements to preserve puffiness. Flour two baking sheets liberally.
- Shape Donuts: Roll dough gently into an 11x12 inch rectangle without compressing. Cut the dough into 12 long rectangles about 5 by 1.5-2 inches. Trim edges for clean rectangular shapes if desired.
- Second Rise: Transfer dough rectangles to two floured baking sheets spaced 2 inches apart. Warm oven as before and place sheets inside with a pan of boiling water again for humidity. Let dough rise for 45 minutes or until doubled.
- Heat Oil: Approximately 15 minutes before the second rise ends, heat peanut oil in a deep, high-sided pot to 350°F using a candy thermometer. Maintain medium heat to keep consistent temperature.
- Fry Donuts: In small batches (2 or 3 at a time), carefully transfer dough pieces into hot oil. Fry for 30-40 seconds on one side, then flip and fry for an additional 20 seconds until golden brown. Remove with a slotted spoon and drain on paper towels. Let donuts cool completely before glazing.
- Make Maple Glaze: Whisk together powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water until smooth and pourable. Adjust thickness with additional hot water or powdered sugar as needed. Taste and add more maple extract if desired.
- Glaze Donuts: Dip the roundest side of cooled donuts into the glaze, allowing excess to drip off. Place on a wire rack to set glaze for 15-20 minutes before serving.
- Storage: Store donuts in a sealed container at room temperature for 2-3 days for best freshness.
Notes
- Ensure yeast is active by waiting for bubbling; if no bubbles, use new yeast.
- A slightly sticky dough results in more tender donuts, but adjust flour as needed for manageable dough.
- A warm, humid environment is critical for proper dough rising; creating a proofing box in the oven is an effective method.
- Use peanut oil for frying for a neutral flavor and high smoke point.
- Allow donuts to cool fully before glazing to ensure the glaze adheres properly.
- If desired, increase maple extract in the glaze for a stronger maple flavor.
- Donuts are best enjoyed fresh and can be stored for up to 3 days at room temperature.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Method: Frying
- Cuisine: American
