Easy Maple Donut Bars Recipe

Q: Can I bake these instead of frying?

If you’re after a baked maple bar recipe , you can bake them at 375°F for 12–15 minutes, but you’ll lose a bit of that authentic old-fashioned texture. They'll still be tasty, just different!

If you grew up loving those old-fashioned bakery-style maple bars, this Easy Maple Donut Bars Recipe is about to make your heart skip a beat. These golden-fried delights are tender, rich, and covered with the dreamiest thick maple glaze—perfectly capturing everything we adore about a good Homemade Maple Bar Donut. And if you’re short on time? I get it. But trust me, these are worth every warm, gooey minute in the kitchen. This isn’t just a recipe; it’s a cozy trip down memory lane…with a maple syrup chaser.

Whether you’re planning a weekend baking project or craving a little nostalgic sweetness, this recipe delivers bakery-worthy results without leaving your kitchen. So roll up those sleeves, grab your dough hook (or your whisk if you’re feeling old-school), and let’s make a dozen of these irresistible maple donut bars together.

Why You’ll Love This Easy Maple Donut Bars Recipe

These easy maple donut bars are fried to perfection with that classic soft interior and a golden, slightly crispy edge.
The maple glaze? Thick, sweet, and the exact flavor you remember from your favorite donut shop.
No fancy gear or baking degrees required—if you have a mixing bowl and some oil, you’re already halfway there.
Perfect for weekends, brunch, bake sales, or impressing your in-laws without breaking a sweat.
They’re a nostalgic, crowd-pleasing comfort food that never goes out of style.

Ingredients for Homemade Maple Donut Bars

For the Doughnut Dough:

Lukewarm water – Helps activate the yeast and blend everything smoothly. Not hot, not cold—just cozy.
Granulated sugar – Adds a touch of sweetness to the dough and helps feed the yeast.
Butter – Softened, not melted, to give the dough its tender richness.
Egg yolks – These add color, richness, and structure to the dough. Plus, they’re the secret to that smooth texture.
Instant yeast – The power behind the puff. Instant yeast gives you a reliable rise without needing proofing.
Salt – A pinch to bring out the sweetness and round out all the flavors.
Vanilla extract – A splash of cozy aroma and flavor to deepen the dough’s personality.
Bread flour – Gives structure and that light chew. If you only have all-purpose flour, it works—but bread flour gives better bounce.
Baking powder – Just a touch to help with leavening.
Oil for frying – Canola or vegetable oil works best. You want something neutral that won’t interfere with the flavor.

For the Thick Maple Glaze:

Powdered sugar – The backbone of any great donut glaze. Fine enough to melt smoothly.
Maple syrup – Go for the real deal. Grade A dark amber syrup adds a rich depth.
Butter (melted) – Makes the glaze silky and shiny.
Maple extract – This is what brings that classic maple bar flavor. A little goes a long way.

Exact quantities and a printable version are available at the bottom of this post.

How to Make Maple Donut Bars

Make the Dough:

In a stand mixer (or a big bowl with a strong arm!), combine water, sugar, butter, egg yolks, yeast, salt, and vanilla. Mix until smooth.
In another bowl, whisk together flour and baking powder. Gradually add to the wet mixture until a soft, sticky dough forms. If needed, add a bit more flour, a tablespoon at a time.
Knead for 5 minutes (or 10 by hand), then transfer dough to an oiled bowl. Cover and let rise for about an hour, or until doubled in size.

Shape the Bars:

Turn the dough out onto a floured surface. Roll out to about a 10×12-inch rectangle. Trim the edges if you want those perfect bakery-style straight sides.
Slice in half lengthwise, then cut each half into six equal bars for a total of 12. Don’t stress about perfection—it’s all about flavor.
Place each bar on a floured, parchment-lined baking sheet. Cover gently to prevent drying out. Let them rest and rise again for another hour.

Fry the Donuts:

Heat 2 inches of oil in a deep pan or skillet to 350°F. Use a candy thermometer to keep it steady.
Fry bars one at a time for about 1 minute per side. They’ll puff up quickly and turn golden brown. Use tongs to flip gently.
Transfer to a wire rack set over paper towels to drain and cool.

Glaze the Bars:

In a shallow bowl, whisk together powdered sugar, maple syrup, melted butter, and maple extract until smooth.
Dip the top of each cooled bar into the glaze. Let excess drip off, then return to the rack to set. That thick maple coating should shine like a bakery window.

Best enjoyed fresh, but they’ll keep for a day in an airtight container.

Equipment Needed

Stand mixer or large mixing bowl
Dough hook or wooden spoon
Rolling pin
Knife or dough cutter
Candy thermometer
Heavy-bottomed pot for frying
Wire rack and parchment paper

Tips for Success

Don’t overwork the dough—gentle mixing keeps it light and fluffy.
Let your dough rise in a warm, draft-free spot for best results.
Keep oil temperature steady while frying. Adjust heat as needed.
Don’t overcrowd the pot—fry one or two bars at a time.
Let the glaze sit 5 minutes before dipping for a thicker coating.
Use real maple syrup and extract for best flavor. It’s worth it!

Variations to try

Add chopped bacon for a maple-bacon breakfast twist.
Use browned butter in the glaze for a nutty, caramel-like flavor.
Fill with maple cream before glazing for an extra indulgent surprise.
Dust with cinnamon sugar before glazing for a spiced finish.
Drizzle with melted chocolate for a mocha-maple combo.

Serving Suggestions

Serve warm with coffee or a homemade maple latte.
Pair with eggs, sausage, or quiche for a savory brunch contrast.
Bring to potlucks, book clubs, or family brunches—watch them disappear!
Enjoy as a dessert topped with a scoop of vanilla bean ice cream.

FAQs about Easy Maple Donut Bars Recipe

Can I bake these instead of frying?

If you’re after a baked maple bar recipe, you can bake them at 375°F for 12–15 minutes, but you’ll lose a bit of that authentic old-fashioned texture. They’ll still be tasty, just different!

Are these an old fashioned maple donut recipe?

Yes! This recipe uses classic ingredients and traditional prep methods to deliver that nostalgic taste you remember from your childhood donut shop.

Do they qualify as Easy maple donut bars recipe no bake?

Not quite. This one is a stovetop fry job—no oven required, but definitely some frying. Still very doable!

What’s the difference between maple donut bars and Homemade Maple Bar Donuts?

It’s mostly about shape and naming. Maple donut bars are rectangular and often unfilled, while donuts may be round or filled. Same maple magic, different format.

Can I freeze them?

Yes! Freeze the unglazed bars for up to a month. When you’re ready, thaw, warm, and dip in freshly made glaze. The texture holds up surprisingly well.

Can I make the dough the night before?

Absolutely. After the first rise, cover and refrigerate overnight. Let the dough come to room temp before shaping and frying.

Final Thoughts

There’s just something magical about maple donut bars. Maybe it’s the glaze. Maybe it’s the fried dough. Or maybe it’s the excuse to eat dessert for breakfast. Either way, these old-fashioned beauties deserve a spot in your weekend lineup.

Making these maple bars from scratch might sound like a project, but it’s honestly more of a kitchen adventure. You’ll get your hands a little messy, you’ll fill your house with the most incredible maple-butter smell, and you’ll probably have to fight off family members from sneaking a bite before the glaze even sets. (Good luck with that.)

If you try this Easy Maple Donut Bars Recipe, I’d love to hear how they turned out! Did you sneak one while the glaze was still setting? Add bacon for a salty crunch? Tell me everything in the comments below—I read every single one!

And if maple is your jam (literally), come hang out on Pinterest where I’m always sharing more sweet, cozy, real-life recipes. Let’s get sticky! 🍁🍩

PIN FOR LATER!