Description
This Maple Bar Donut recipe delivers light, fluffy homemade yeast donuts with a rich maple glaze. Perfectly tender and sweet, these classic treats are fried to golden perfection and coated with a luscious maple icing made from powdered sugar, maple extract, and corn syrup for the ultimate indulgence.
Ingredients
Scale
Dough Ingredients
- 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 48 ounces
Maple Icing Ingredients
- 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 yeast, and 1 tablespoon sugar. Let it sit for 5 minutes until bubbly and frothy, indicating the yeast is active.
- Mix Wet Ingredients: Add 1/2 cup granulated sugar, 1/4 cup shortening, 3 large egg yolks, and 1 teaspoon vanilla to the yeast mixture. Beat with the paddle attachment until the shortening breaks up but is not fully blended.
- Add Initial Flour and Leavening: Stir in 1 cup bread flour, then sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder over the flour. Use a teaspoon to mix the salt and baking powder into the flour, then beat the mixture for about 1 minute until smooth.
- Add Remaining Flour: Gradually add remaining flour, 1 cup at a time, switching to the dough hook or kneading by hand once thick. Add a total of 3 1/2 to 4 cups flour until the dough forms a mass that pulls away from the bowl, kneading for about 5 minutes until smooth and elastic.
- Prepare Proofing Environment: While kneading, bring at least 2 quarts of water to a boil in a large pot. Lightly flour a baking sheet (no silicone mats). Preheat oven to 350 degrees F for 30 seconds, then turn it off to create a warm, humid environment for rising.
- First Rise: Shape dough into a 6×6 inch square on the floured baking sheet. Flour top lightly and cover with a clean cloth. Place dough in the warm, off oven. Place a glass 9×13 inch pan on the rack below and pour boiling water into it to create steam. Let dough rise for 1 hour or until doubled.
- Prepare for Frying: Once risen, pour water from pan back into boiling pot and reboil. Turn dough onto a floured surface, being gentle to keep it puffy. Dust two baking sheets with flour.
- Shape Donuts: Roll dough gently into an 11×12 inch rectangle without pressing hard. Cut into 12 rectangles approximately 5 inches by 2 inches, trimming edges for nice shapes if desired. Transfer rectangles to floured baking sheets spaced 2 inches apart.
- Second Rise: Preheat oven briefly to 350°F, then turn off. Place baking sheets uncovered in the oven with another boiling water bath as before. Let rise for 45 minutes until doubled.
- Heat Oil: About 15 minutes before the second rise finishes, heat 2 inches of peanut oil in a large, high-sided pot with a candy thermometer to 350 degrees F over medium heat. Maintain steady temperature for frying.
- Fry Donuts: In batches of 2 or 3, carefully transfer dough rectangles to hot oil using a spatula. Fry each side for 30-40 seconds on the first side then 20 seconds on the second side until golden brown. Drain on paper towels. Let cool completely before icing.
- Prepare Maple Icing: Whisk together 4 cups powdered sugar, 2 teaspoons corn syrup, 1/4 teaspoon salt, 1/2 teaspoon vanilla, 1 teaspoon maple extract, and 1/3 cup hot water until smooth. Adjust consistency with more hot water or powdered sugar as needed to be dip-ready.
- Glaze Donuts: Dip the roundest side of each cooled donut into the maple icing, letting excess drip off. Place on a wire rack and allow glaze to harden for 15-20 minutes before serving.
- Store: Keep donuts in a sealed container at room temperature for up to 3 days for best freshness.
Notes
- All-purpose flour can be used as a substitute for bread flour, resulting in slightly less chewy donuts.
- Save used peanut oil by straining and funneling back into bottles for reuse in future frying.
- Keep dough warm and humid during rises by using the oven warming method described.
- Be gentle when handling dough to retain puffiness and lightness in final donuts.
- Adjust maple extract amount in icing to taste for stronger or milder flavor.
- Do not ice donuts while warm, or the glaze will not adhere properly.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
