Description
This Maple Bar Donut recipe delivers fluffy, golden-fried rectangles of dough topped with a smooth, sweet maple glaze. The dough is enriched with egg yolks and shortening, fried to perfection in peanut oil, then dipped in a flavorful maple icing for a classic donut experience perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 1 cup warm water, about 105 degrees F
- 3 tablespoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup butter-flavored shortening or regular shortening
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 3 1/2 cups bread flour, spooned and leveled (up to 4 cups if needed)
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- Peanut oil for frying (about two 24-ounce bottles)
Maple Icing
- 4 cups powdered sugar, plus an extra 1/2 cup (1 pound total)
- 2 teaspoons light corn syrup
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract (or more to taste)
- 1/3 cup hot water, plus more if needed
Instructions
- Activate Yeast: In a large bowl or stand mixer, combine 1 cup warm water (105-110 degrees F), 3 tablespoons active dry yeast, and 1 tablespoon sugar. Let sit for 5 minutes until bubbly and frothy. If no bubbles form, the yeast is dead and you need to start over.
- Mix Wet Ingredients: Add 1/2 cup granulated sugar, 1/4 cup shortening, 3 egg yolks, and 1 teaspoon vanilla to the yeast mixture. Beat with a paddle attachment until the shortening breaks up but isn’t completely blended.
- Add Initial Flour and Seasoning: Stir in 1 cup bread flour without mixing. Sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder over the flour, lightly stir into the flour, then beat into the dough for 1 minute until combined.
- Add Remaining Flour and Knead: Add remaining bread flour 1 cup at a time, switching to dough hook or kneading by hand once dough firms. Use 3 1/2 cups total, up to 4 cups if dough is very sticky. Knead for 5 minutes until smooth and pulling from bowl sides.
- Prepare Proofing Setup: Boil at least 2 quarts of water. Lightly flour a baking sheet (not silicone). Shape dough into a 6×6 inch square on baking sheet; cover with a clean floured cloth.
- Create Warm Proofing Environment: Preheat oven to 350 degrees F for 30 seconds, then turn off. Place dough pan on top rack and a 9×13 inch pan of boiling water on a lower rack. Close the door to create a warm, humid proofing box.
- First Rise: Let dough rise in oven setup for 1 hour or until doubled in size.
- Prepare for Frying: Carefully transfer risen dough onto a floured surface without deflating. Dust two baking sheets with flour.
- Shape Donuts: Roll dough gently into an 11×12 inch rectangle. Cut into 12 rectangles approximately 5×2 inches by first slicing into quarters, then each quarter into three strips. Trim edges for neat rectangles if desired.
- Second Rise: Transfer dough rectangles to floured baking sheets spaced 2 inches apart. Place back in the warmed, turned-off oven with boiling water below, and let rise 45 minutes until doubled.
- Heat Oil: About 15 minutes before the second rise finishes, heat 2 inches of peanut oil in a large pot to 350 degrees F using a candy thermometer. Maintain medium heat and monitor temperature closely for even frying.
- Fry Donuts: Working in batches of 2-3, carefully lower dough rectangles into hot oil using a rubber scraper or spatula. Fry 30-40 seconds on the first side, then flip and fry 20 seconds more until golden brown. Remove with slotted spoon and drain on paper towels. Let cool completely before glazing.
- Make Maple Icing: Whisk together 4 cups powdered sugar, 2 teaspoons light corn syrup, 1/4 teaspoon kosher salt, 1/2 teaspoon vanilla, 1 teaspoon maple extract, and 1/3 cup hot water in a bowl or stand mixer. Adjust consistency with more hot water or powdered sugar so that the glaze is liquid enough to dip donuts.
- Glaze Donuts: Dip the roundest side of each cooled donut into the maple icing. Let excess drip off, then place on a wire rack to set for 15-20 minutes until glaze hardens.
- Store and Serve: Store donuts at room temperature in a sealed container for up to 2-3 days for best freshness.
Notes
- All-purpose flour can be used instead of bread flour, but the donuts will be less chewy and tender.
- Save the used peanut oil by straining and funneling it back into bottles for reuse in future frying to save waste.
- A stickier dough results in a more tender donut, so add flour gradually and do not overdo it.
- Use a candy thermometer to maintain the oil temperature at exactly 350 degrees F for perfect frying and color.
- Let donuts cool completely before glazing, as warm donuts won’t hold the icing well.
- Add more maple extract to the icing if you prefer a stronger maple flavor.
- Discard or save the trimmed edges to make an extra smaller donut if desired.
Nutrition
- Serving Size: 1 donut
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
