Why go to the donut shop when you can easily make these from-scratch Maple Bars? They are the perfect addition to a weekend brunch!
I have to be honest with y’all …. up until about 3 years ago or so, I was totally intimidated with making homemade donuts (or doughnuts)! For some reason, I thought they were some crazy difficult thing to make …. and really? They’re so easy!! Although I don’t make them very often (because I would want to eat them all, all by myself!!), I do enjoy making them occasionally!
Since we’re into the middle of October already – how did that even happen?! I had a hankering for some homemade and from scratch Maple Bars! If you have never made doughnuts from scratch, let me assure you they are easy – I would almost go as far as saying they’re one of the easiest things to make! Now, they do take a little time to rise, but that doesn’t mean they’re hard to make! If you’re intimidated by working with yeast, the biggest key is to not have your liquids too hot that it kills the yeast. Other than that, this is easy peasy lemon maple squeezy.
I used my stand mixer to make these …. BUT, if you don’t have a stand mixer, you can just as easily mix these by hand with a wooden spoon. It will require a little more “work” to mix it by hand, but again, I assure you it is not hard!
Although I have simple, thin maple glaze recipe (think regular glazed donuts from Krispy Kreme, but maple flavored), I recently tried Butter with a Side of Bread’s maple glaze and I liked that it was thicker than my glaze is. I think that’s just what these bars needed!
Maple Bars
Why go to the donut shop when you can easily make these from-scratch Maple Bars? They are the perfect addition to a weekend brunch!
Ingredients
For the bars
- 3/4 cup milk
- 3 tbsp. butter
- 3 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp. salt
- 1 pkg. (2 1/2 tsp.) quick-rise yeast
- 2 large eggs
- 1/2 tsp. vanilla extract
- Oil, for frying
For the glaze
- 1/4 cup (4 tbsp.) unsalted butter
- 1/2 cup brown sugar
- 3 tbsp. milk
- 1 tbsp. corn syrup
- 2 tsp. maple extract
- 2 cups powdered sugar
Instructions
For the bars:
- Heat the milk and butter in a medium saucepan over medium heat until the butter is melted and the mixture is hot, but not boiling (about 125°F). Remove from heat.
- Fit stand mixer with paddle attachment. Place 2¼ cups of flour, sugar, salt, and yeast in the bowl of a stand mixer. Mix on low speed. Slowly add the hot milk mixture and raise the speed to medium. Beat until well combined. Add the eggs and vanilla. Beat until fluffy and well combined, about 2-3 minutes. Add the remaining 1 cup of flour and beat until smooth, 1-2 minutes. The dough will be sticky.
- Lightly grease a large bowl. Scrape the dough into greased bowl and cover with a clean kitchen towel. Allow to stand in a warm place until almost doubled in size, about 45 minutes.
- Line a baking sheet with waxed paper and lightly brush oil over it. Line another baking sheet with paper towels and set aside.
- Turn the dough out onto a generously floured surface. With a floured rolling pin, roll the dough into a 12-x-8-inch rectangle. Using a sharp knife or a pizza cutter, cut the rectangle into 12 bars, about 4 inches long by 2 inches wide. Transfer the bars to the oiled waxed paper. Cover bars with a clean kitchen towel and let rise for 30 minutes.
- In a deep fryer or heavy skillet with deep sides, heat oil. You will need about 1½ to 2 inches of oil. Carefully fry 2-4 bars at a time (do not overcrowd) for 1-2 minutes per side, or until dark golden in color. Transfer the cooked bars to the paper towel-lined baking sheet. Repeat with remaining bars, allowing oil to come back up to temperature before frying.
For the glaze:
- Combine butter and brown sugar in a small saucepan. Whisk in milk and heat for 3-5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat and add corn syrup and maple extract. Add in powdered sugar 1/2-cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary.
To make Maple Bars:
- When the bars are cool enough to handle, dip the top side into the maple glaze. Set on a wire rack with glaze side up until the glaze sets, about 10-15 minutes.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 464kcal Calories from fat 206 | |
| % Daily Value | |
| Total Fat 23g | 35% |
| Saturated Fat 6g | 30% |
| Transfat 0g | |
| Cholesterol 51mg | 17% |
| Sodium 122mg | 5% |
| Carbohydrate 60g | 20% |
| Dietary Fiber 1g | 4% |
| Sugars 33g | |
| Protein 6g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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Fantastic job those look absolutely delicious. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Those do look absolutely delicious. I don't need you telling me that making donuts is easy though… I love donuts and don't need to have them be easy to make at home. My will power isn't strong enough for that!
Whoa! Who knew you could make maple bars at home?? These look amazing. My husband would go crazy over these. Pinning!
These do remind me of eating these babies when I was younger. One of my favorites.
I've always been intimidated about making homemade donuts! You nailed these Jamie — they look better than the ones at the donut shop. And that glaze looks so perfect!
It's all about the bass I mean glaze! Looks amazing!
These donuts look AWESOME! I want to believe you that they're super easy….but I'm so scared of making "real" donuts 🙂 (I would happily eat some of yours, though!)
Maple bars are my favorite. I am so excited to make this! You rock.