Fluffy, sweet, and glazed to golden perfection, this maple bar donut recipe brings the beloved West Coast bakery classic to your home kitchen. Each bite delivers soft, chewy bliss.
These rectangular yeast-raised donuts are dipped in a rich maple glaze that sets with a satisfying sheen. Perfect with morning coffee or as a nostalgic afternoon treat.
What You’ll Need for Perfect Maple Bar Donuts
- Bread flour – Provides the high gluten content needed for that ideal chewy-yet-airy donut texture.
- Active dry yeast – The leavening powerhouse that gives these donuts their signature rise and pillowy softness.
- Egg yolks – Adds richness, color, and softness to the dough, making every bite more indulgent.
- Shortening – Helps create a tender crumb while maintaining the structure during frying.
- Maple extract – The star of the glaze, delivering that unmistakable warm, woodsy sweetness that defines a true maple bar.
- Powdered sugar – The base of the glaze, it melts smoothly and sets beautifully over cooled donuts.
- Peanut oil – Ideal for frying thanks to its neutral flavor and high smoke point, resulting in crisp, golden donuts.
How to Make Maple Bar Donuts: A Sweet Journey
Start by activating the yeast with warm water and a bit of sugar. Once bubbly, blend in the remaining sugar, shortening, yolks, and vanilla. Add flour, salt, and baking powder, mixing until a sticky dough forms. Knead until smooth.
Shape the dough into a square and let it rise in a warm, steamy oven setup until doubled. Roll it out gently and slice into rectangles, then allow a second rise for maximum puff.
Heat the peanut oil and fry in small batches until golden and tender. Cool completely. Whisk together the maple glaze, adjusting thickness with water or sugar to get that perfect dip. Dunk each bar top-down and let the glaze set before serving.
Pro Tips for the Fluffiest, Glossiest Maple Bars
Proofing is everything—don’t rush it. Using a warm, humid oven environment ensures optimal rise and a lighter donut. Be gentle when handling the dough post-rise; even small pokes can deflate the delicate air pockets you’ve worked so hard for.
When frying, maintain a consistent oil temperature. Too cool and the donuts soak up oil; too hot and they brown before cooking through. And always wait until the donuts are completely cooled before glazing—warm donuts will cause the icing to slide right off.
Customize your glaze by adjusting the maple extract to taste. For a deeper flavor, consider adding a touch of brown butter or a pinch of cinnamon.
Keeping Them Fresh: How to Store Maple Bar Donuts
These maple bar donuts are best enjoyed the day they’re made, but they’ll keep their magic for up to three days. Store in an airtight container at room temperature to maintain softness.
If you’d like to freeze them, skip the glaze and wrap the donuts tightly. Once thawed, dip in fresh glaze to bring them back to life. To reheat, a quick 10 seconds in the microwave softens them up nicely—just avoid overheating, which can toughen the texture.
Maple Bar Donut Recipe
Ingredients
For the Dough
- 3 large egg yolks
- 2½ teaspoons kosher salt
- 3 tablespoons active dry yeast
- 3½ cups bread flour spooned and leveled, up to 4 cups if needed
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ½ cup granulated sugar
- 1 cup warm water approximately 105°F
- ¼ cup butter-flavored shortening or plain shortening
- Peanut oil for frying approximately 48 ounces
For the Maple Icing
- ½ teaspoon vanilla extract
- 1 teaspoon maple extract adjust to taste
- ⅓ cup hot water with more as needed
- 2 teaspoons light corn syrup
- ¼ teaspoon kosher salt
- 4 cups powdered sugar plus an additional ½ cup if needed
Instructions
- In the bowl of a stand mixer or a large mixing bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Let the mixture sit until foamy, around 5 minutes. If it doesn’t foam, the yeast is inactive and should be replaced.
- Add the remaining ½ cup sugar, shortening, egg yolks, and vanilla to the foamed yeast. Mix using the paddle attachment until the shortening is dispersed but not fully incorporated.
- Sprinkle in 1 cup of the flour, followed by the salt and baking powder. Lightly stir the dry ingredients into the flour before incorporating them into the dough. Beat for 1 minute until fully integrated.
- Continue adding the remaining flour, 1 cup at a time. Switch to the dough hook or knead by hand once the mixture becomes too thick. Knead for about 5 minutes until the dough is smooth and pulls away from the bowl. A slightly sticky dough is preferred for a tender result—only add additional flour if absolutely necessary.
- Bring at least 2 quarts of water to a boil in a large pot. Lightly flour a baking sheet (avoid silicone mats). Shape the kneaded dough into a ball, transfer it to the sheet, then flatten it into a 6×6 inch square. Lightly dust the top with flour and cover with a cloth.
- Warm the oven by turning it on to 350°F for 30 seconds, then switch it off. Place the dough inside the oven on a rack above a 9×13 inch pan filled with the boiling water. Allow it to rise in this humid environment for 1 hour until doubled.
- Once risen, remove the dough and transfer it gently onto a floured surface. Use a rolling pin to flatten into an 11×12 inch rectangle. Slice the dough into four quarters, then divide each quarter into three long rectangles to yield 12 donuts. Trim edges for uniformity if desired.
- Transfer the shaped dough to two floured baking sheets, spacing each piece at least 2 inches apart. Reheat the oven as before and repeat the steam method using boiling water in a 9×13 inch pan. Let the dough rise again for 45 minutes or until doubled.
- Fifteen minutes before the second rise ends, heat about 2 inches of peanut oil in a deep, heavy pot to 350°F, monitoring with a candy thermometer.
- Carefully lower 2–3 dough pieces at a time into the hot oil using a spatula or scraper. Fry each side until golden, approximately 30–40 seconds on the first side and 20 seconds on the other. Transfer to paper towels to drain and let cool completely before glazing.
- In a mixing bowl, whisk together the powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water. Adjust consistency with additional sugar or water as needed. The glaze should be thin enough for dipping but not runny.
- Dip the smooth side of each cooled donut into the glaze and allow excess to drip off. Place on a wire rack to set for 15–20 minutes before serving.
Notes
*Peanut oil may be reused—strain and store in its original container after cooling.
