Homemade Maple Bar Donuts
Maple bar is an unusual American doughnut originating from the West coast and usually associated with California. The doughnut is rectangular in shape and topped with a maple glaze. Inside, it can be left as it is or filled with cream or custard.
These doughnuts have many variations, so they’re often topped with nuts or bits of bacon.
RECIPE INGREDIENTS
For the Doughnut Dough:
I cup lukewarm water
½ cup granulated sugar
¼ cup butter, softened
3 large egg yolks
1 tablespoon instant yeast
1¼ teaspoons salt
1 teaspoon vanilla extract
3½ cups bread flour
½ teaspoon baking powder
oil, for frying
For the Thick Maple Glaze:
2 cups powdered sugar
½ cup maple syrup
1 tablespoon butter, melted
½ teaspoon maple extract
DIRECTIONS ON HOMEMADE MAPLE BAR DONUTS
To Make the Donuts:
In a large mixing bowl with a whisk, combine the water, granulated sugar, butter, egg yolks, yeast, salt, and vanilla extract on medium-low speed until combined.
hisk together the flour and baking powder in a separate bowl then gradually add to the yeast mixture until the dough is blended and pulling away from the sides of the bowl but still quite soft and sticky. Add a bit more flour, 1 tablespoon at a time, if necessary.
Continue to knead on medium-low speed for 5 minutes, then transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rest in a warm place until it doubles in size for about 1 hour.
Transfer the dough to a floured work surface and gently roll out to a 10×12-inch rectangle. Trim any rounded edges if you wish, then cut the rectangle in half so you have two 5×12-inch strips. Cut each strip into 6 bars.
Place the doughnuts on 2 floured, parchment-lined baking sheets and cover with another baking sheet to keep them from drying out. Let rise in a warm place for about 1 hour, until doubled in size.
To Fry the Donuts:
Line a baking sheet with a wire rack and place near the stove. Fill a large, heavy-bottomed saucepan with 2 inches oil, then clip in a candy thermometer and turn the heat to medium until the temperature reaches 350°F (180°C).
Fry the donuts, one at a time, for about 1 minute on each side, until golden. Let drain on the wire rack until completely cool.
To Make the Thick Maple Glaze:
In a bowl, whisk together the powdered sugar, maple syrup, butter, and maple extract until smooth.
Dip the top half of each maple bar into the glaze, letting the excess drip back into the bowl before returning it to the wire rack to set.
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Ingredients
For the Doughnut Dough:
I cup lukewarm water
½ cup granulated sugar
¼ cup butter, softened
3 large egg yolks
1 tablespoon instant yeast
1¼ teaspoons salt
1 teaspoon vanilla extract
3½ cups bread flour
½ teaspoon baking powder
oil, for frying
For the Thick Maple Glaze:
2 cups powdered sugar
½ cup maple syrup
1 tablespoon butter, melted
½ teaspoon maple extract
Instructions
- To Make the Donuts:
- In a large mixing bowl with a whisk, combine the water, granulated sugar, butter, egg yolks, yeast, salt, and vanilla extract on medium-low speed until combined.
- hisk together the flour and baking powder in a separate bowl then gradually add to the yeast mixture until the dough is blended and pulling away from the sides of the bowl but still quite soft and sticky. Add a bit more flour, 1 tablespoon at a time, if necessary.
- Continue to knead on medium-low speed for 5 minutes, then transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rest in a warm place until it doubles in size for about 1 hour.
- Transfer the dough to a floured work surface and gently roll out to a 10x12-inch rectangle. Trim any rounded edges if you wish, then cut the rectangle in half so you have two 5x12-inch strips. Cut each strip into 6 bars.
- Place the doughnuts on 2 floured, parchment-lined baking sheets and cover with another baking sheet to keep them from drying out. Let rise in a warm place for about 1 hour, until doubled in size
- To Fry the Donuts:
- Line a baking sheet with a wire rack and place near the stove. Fill a large, heavy-bottomed saucepan with 2 inches oil, then clip in a candy thermometer and turn the heat to medium until the temperature reaches 350°F (180°C).
- Fry the donuts, one at a time, for about 1 minute on each side, until golden. Let drain on the wire rack until completely cool.
- To Make the Thick Maple Glaze:
- In a bowl, whisk together the powdered sugar, maple syrup, butter, and maple extract until smooth.
- Dip the top half of each maple bar into the glaze, letting the excess drip back into the bowl before returning it to the wire rack to set.
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Ingredients
For the Doughnut Dough:
I cup lukewarm water
½ cup granulated sugar
¼ cup butter, softened
3 large egg yolks
1 tablespoon instant yeast
1¼ teaspoons salt
1 teaspoon vanilla extract
3½ cups bread flour
½ teaspoon baking powder
oil, for frying
For the Thick Maple Glaze:
2 cups powdered sugar
½ cup maple syrup
1 tablespoon butter, melted
½ teaspoon maple extract
Instructions
- To Make the Donuts:
- In a large mixing bowl with a whisk, combine the water, granulated sugar, butter, egg yolks, yeast, salt, and vanilla extract on medium-low speed until combined.
- hisk together the flour and baking powder in a separate bowl then gradually add to the yeast mixture until the dough is blended and pulling away from the sides of the bowl but still quite soft and sticky. Add a bit more flour, 1 tablespoon at a time, if necessary.
- Continue to knead on medium-low speed for 5 minutes, then transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rest in a warm place until it doubles in size for about 1 hour.
- Transfer the dough to a floured work surface and gently roll out to a 10x12-inch rectangle. Trim any rounded edges if you wish, then cut the rectangle in half so you have two 5x12-inch strips. Cut each strip into 6 bars.
- Place the doughnuts on 2 floured, parchment-lined baking sheets and cover with another baking sheet to keep them from drying out. Let rise in a warm place for about 1 hour, until doubled in size
- To Fry the Donuts:
- Line a baking sheet with a wire rack and place near the stove. Fill a large, heavy-bottomed saucepan with 2 inches oil, then clip in a candy thermometer and turn the heat to medium until the temperature reaches 350°F (180°C).
- Fry the donuts, one at a time, for about 1 minute on each side, until golden. Let drain on the wire rack until completely cool.
- To Make the Thick Maple Glaze:
- In a bowl, whisk together the powdered sugar, maple syrup, butter, and maple extract until smooth.
- Dip the top half of each maple bar into the glaze, letting the excess drip back into the bowl before returning it to the wire rack to set.