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.

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.

Easy Maple Donut Bars Recipe

Description

These easy maple donut bars are golden, soft, and topped with a thick maple glaze—like your favorite bakery treat, made fresh at home!

Ingredients

Scale

1 cup lukewarm water
1/2 cup granulated sugar
1/4 cup butter, softened
3 large egg yolks
1 tablespoon instant yeast
1 1/4 teaspoons salt
1 teaspoon vanilla extract
3 1/2 cups bread flour
1/2 teaspoon baking powder
Oil, for frying (vegetable or canola oil recommended)
2 cups powdered sugar
1/2 cup maple syrup
1 tablespoon butter, melted
1/2 teaspoon maple extract

Instructions

In a stand mixer (or large mixing bowl), combine lukewarm water, sugar, softened butter, egg yolks, instant yeast, salt, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the bread flour and baking powder. Gradually add the dry mixture to the wet ingredients until a soft, sticky dough forms. Add more flour 1 tablespoon at a time if needed.
Knead the dough for 5 minutes using the mixer or 10 minutes by hand. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Roll the dough out on a floured surface into a 10×12-inch rectangle. Trim edges if desired. Cut in half lengthwise, then into 6 equal bars per strip, creating 12 bars total.
Place bars on floured, parchment-lined baking sheets. Cover loosely and let rise for another hour until puffy.
Heat 2 inches of oil in a deep pan to 350°F. Fry each bar one at a time for about 1 minute per side until golden. Transfer to a wire rack over paper towels to drain and cool.
In a shallow bowl, whisk together powdered sugar, maple syrup, melted butter, and maple extract until smooth.
Dip the top of each cooled donut bar into the glaze. Let the excess drip off before placing it back on the rack to set.

Notes

Best enjoyed fresh, but can be stored in an airtight container for 1 day.
For a thicker glaze, let it sit 5 minutes before dipping.
You can freeze unglazed donut bars for up to 1 month.
Use real maple syrup and maple extract for best flavor.

Prep Time: 2 hours
Cook Time: 15 minutes
Category: Breakfast, Dessert
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 310
Sugar: 25g
Sodium: 270mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg

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