There’s something purely nostalgic about biting into a soft, fluffy maple bar donut coated in silky glaze—it takes me straight back to weekend bakery runs as a kid.
The contrast of airy dough and rich maple topping feels comforting, warm, and celebratory all at once.
After trying dozens of recipes over the years, this one finally gave me bakery-style results at home.
These maple bars are golden-fried, light, and fluffy with the dreamiest maple glaze that sets beautifully. And yes, they’re worth every minute of love and rising time.
Why You’ll Love This Recipe
Soft and pillowy texture – These donuts are tender with a perfect chew.
Rich maple glaze – Made with real maple extract and brown sugar.
Classic bakery flavor – Just like your favorite donut shop!
Freezer-friendly dough – Make-ahead and fry fresh when needed.
Perfect for brunch – They’re show-stoppers at weekend gatherings.
No donut cutter required – Just a rolling pin and a pizza cutter!
What You’ll Need (Ingredient Highlights)
Flour & yeast – All-purpose flour and active dry yeast form the base of the dough.
Eggs & butter – These create richness and moisture, giving the donuts a soft, airy bite.
Maple extract – The magic flavoring that gives that classic maple bar taste.
Brown sugar – Adds depth and caramel-like notes to the glaze.
Corn syrup – Helps create a glossy, smooth glaze that sets beautifully.
Pro Tips Before You Start
Use room-temperature butter so it mixes evenly into the dough.
Don’t rush the rise – time is key to pillowy donuts.
If your kitchen is cold, place the dough in an oven on the proof setting or with the light on.
Use an instant-read thermometer to monitor oil temperature – consistency matters!
Glaze while donuts are slightly warm for better adhesion.
How to Make Maple Bar Donuts
Step 1: Activate the yeast
In a small bowl, whisk together the warm water, warm milk, 1 tablespoon of sugar, and dry yeast.
Let it sit for 10 minutes until foamy and bubbly on top.
Step 2: Make the dough
In the bowl of a stand mixer, combine flour, sugar, salt, eggs, and the foamy yeast mixture.
Use the dough hook and mix until the dough starts to come together.
Add the softened butter and continue mixing on medium-high speed for about 8 minutes, or until the dough is smooth and pulls away from the bowl.
Step 3: First rise
Transfer the dough to a greased bowl.
Cover and let it rise in a warm spot until doubled in size, about 1 hour.
Step 4: Punch down and rise again
Deflate the dough by gently punching it down.
Shape it back into a ball, cover, and let it rise again until doubled—about another hour.
Step 5: Roll, cut, and final proof
Place the dough on a floured surface.
Roll it into a rectangle about ¾ inch thick.
Cut into 12 bars using a pizza cutter.
Transfer bars onto a floured baking sheet, cover lightly, and let them rise for 30 minutes.
Step 6: Fry the donuts
Heat 2 inches of oil in a heavy-bottomed pot to 360–375°F.
Carefully fry each donut bar for 1–2 minutes per side or until golden brown.
Drain on paper towels and let them cool completely before glazing.
Step 7: Make the maple glaze
In a small saucepan, melt butter over medium heat.
Add brown sugar, milk, and corn syrup. Simmer for 1–2 minutes until smooth.
Remove from heat, stir in maple extract and powdered sugar.
Mix until thick and glossy.
Step 8: Glaze and serve
Dip the tops of cooled donuts into the glaze, letting excess drip off.
Place them on a cooling rack to set for 10–15 minutes. Then take a bite. Pure heaven!
What to Serve It With
Freshly brewed coffee or espresso
Crispy bacon and scrambled eggs for a full brunch
A light fruit salad to balance the sweetness
Vanilla latte for a cozy afternoon treat
Variations / Substitutions
No maple extract? Use vanilla with a touch of molasses for a deeper flavor.
Baked version: While fried is classic, you can bake at 375°F for 10–12 minutes. They won’t be as airy but still tasty.
Shape it your way: Turn these into round filled donuts with a maple glaze drizzle.
Dairy-free? Use plant-based butter and milk alternatives.
Storage & Leftovers
Room temp: Keep in an airtight container for up to 2 days.
Fridge: Store glazed donuts in a sealed container for 3–4 days.
Freezer: Freeze unglazed, cooked donuts for up to 2 months.
Reheat in the oven, then glaze.
FAQs
Can I make the dough ahead of time?
Yes! Let it rise once, punch down, then refrigerate overnight.
Continue with rolling and cutting the next day.
Can I use instant yeast instead of active dry?
Yes, use slightly less and skip the activation step.
Mix it directly with dry ingredients.
Can I make these donuts without a stand mixer?
Absolutely, but be ready for some kneading by hand—it’ll take about 12–15 minutes.
Why did my donuts turn out oily?
Your oil may have been too cold.
Keep it between 360–375°F for best results.
Can I double this recipe?
Yes, just make sure your bowl and mixer can handle it.
Split into two batches if needed.
Do I need to broil the donuts after glazing?
No broiling required! The glaze sets beautifully as is.
What’s the best oil for frying donuts?
Vegetable or canola oil works best for a clean, neutral flavor.
Final Thoughts
These maple bar donuts truly capture the heart of homemade indulgence.
From the fluffy dough to the sticky-sweet glaze, every bite tastes like it came from a cozy neighborhood bakery.
Whether you’re making them for a brunch crowd or just because you deserve a treat, they’re guaranteed to satisfy every craving.
Fluffy Maple Bar Donuts
Ingredients
Method
- Combine warm water, warm milk, 1 Tbsp sugar, and yeast. Let sit until foamy (10 mins).
- In a stand mixer, combine flour, sugar, salt, eggs, and yeast mixture. Mix.
- Add softened butter and mix 8 mins until smooth and elastic.
- Transfer dough to greased bowl, cover, and rise for 1 hour.
- Punch down dough, cover again, and let rise another hour.
- Roll dough into ¾-inch rectangle. Cut into 12 bars.
- See full steps with tips & photos → https://theboatshedcafe.com/fluffy-maple-bar-donuts/
