I can’t resist a soft, chewy maple bar with that glossy maple glaze, and this homemade version delivers every donut shop craving right from my kitchen.

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I’m obsessed with these Homemade Maple Bar Donuts because they hit that donut shop craving without tasting like a copycat. The dough is soft, chewy, and just rich enough, with that tender bite I always hope for when I grab the long bar from the case.

But the maple glaze is the real reason I keep sneaking back for another one. Pure maple syrup gives it that deep, sweet flavor that sticks around in the best way.

And when it settles over a fried, pillowy donut? Unreal.

Sticky fingers, glossy tops, no regrets. This is my kind of homemade treat.

Ingredients

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Yeast gives the donuts that soft, puffy bakery-style bite we all want.
Warm milk keeps the dough tender, rich, and a little cozy.
Warm water helps wake up the yeast without making things fussy.
Sugar feeds the yeast and adds just enough sweetness to the dough.
Butter brings richness, because plain doughnuts just aren’t the same.
Egg helps hold everything together and makes the texture softer.
Salt keeps the sweetness from tasting flat or boring.
Nutmeg adds that classic donut-shop flavor, even if you can’t place it.
Flour builds the dough, so you get chew instead of cake.
Vegetable oil fries them up golden with that light, crisp outside.
Powdered sugar makes the glaze smooth, sweet, and seriously glossy.
Maple syrup brings the real maple flavor, not just sugar vibes.
Plus, milk thins the glaze so it drips in the best way.
Vanilla rounds everything out and makes the maple taste warmer.
Basically, maple extract is optional, but it makes the flavor louder.

Ingredient Quantities

2 1/4 teaspoons active dry yeast (1 packet)

3/4 cup whole milk, warmed to about 110°F

1/4 cup warm water

1/4 cup granulated sugar

2 tablespoons unsalted butter, softened

1 large egg

1/2 teaspoon fine salt

1/2 teaspoon ground nutmeg

3 to 3 1/4 cups all purpose flour

Vegetable oil for frying, about 2 to 3 cups

2 cups powdered sugar (for glaze)

1/4 cup pure maple syrup

2 to 3 tablespoons whole milk (to thin glaze)

1/2 teaspoon vanilla extract

Pinch of fine salt

Optional: 1/4 teaspoon maple extract for extra maple flavor

How to Make this

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1. In a large bowl whisk together 2 1/4 teaspoons active dry yeast, 3/4 cup warmed whole milk (about 110°F), 1/4 cup warm water and 1/4 cup granulated sugar; let sit 5 to 10 minutes until foamy.

2. Add 2 tablespoons softened unsalted butter, 1 large egg, 1/2 teaspoon fine salt, 1/2 teaspoon ground nutmeg and 1/2 of the flour (about 1 1/2 cups), then stir to combine.

3. Gradually add enough of the remaining 1 1/2 to 1 3/4 cups all purpose flour to form a soft, slightly sticky dough that pulls away from the sides of the bowl.

4. Turn the dough onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic, adding small amounts of flour only as needed.

5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

6. Punch down the dough, roll into a rectangle about 1/2 inch thick, and cut into bars roughly the size of classic maple bars (about 3 to 4 inches long and 1 to 1 1/2 inches wide). Place cut pieces on a parchment lined sheet, cover, and let rise until puffy, about 30 to 45 minutes.

7. In a deep heavy pot or Dutch oven heat 2 to 3 cups vegetable oil to 350°F. Fry donuts a few at a time, turning once, until golden brown, about 1 to 2 minutes per side. Use a slotted spoon to transfer to a wire rack set over paper towels to drain.

8. While donuts cool slightly, make the maple glaze by whisking together 2 cups powdered sugar, 1/4 cup pure maple syrup, 2 to 3 tablespoons whole milk (add gradually to reach desired consistency), 1/2 teaspoon vanilla extract, a pinch of fine salt, and optional 1/4 teaspoon maple extract for extra flavor.

9. Dip the tops of warm donuts into the glaze, allow excess to drip off, then return to the wire rack to set. If you want a thicker finish, let the first coat set and dip again.

10. Serve once glaze is set and enjoy your soft, chewy homemade maple bar donuts.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon
5. Rolling pin
6. Bench scraper or sharp knife
7. Deep heavy pot or Dutch oven
8. Instant read or candy thermometer
9. Slotted spoon
10. Wire rack set over a rimmed baking sheet plus parchment paper and paper towels

FAQ

Q: Can I use instant yeast instead of active dry yeast? A: Yes. Use the same amount of instant yeast and skip the step of proofing in warm water and milk. Mix it directly with the dry ingredients and proceed, though letting the dough rest for 10 minutes before kneading can help hydration.

Q: How do I know the oil is at the right temperature for frying? A: Heat oil to 350°F to 360°F. A thermometer is best. If you don’t have one, drop a small piece of dough into the oil; it should sizzle and rise to the surface in about 15 to 20 seconds without browning too quickly.

Q: My glaze is too thick or too thin. How do I fix it? A: If too thick, add milk 1 teaspoon at a time until spreadable. If too thin, add a little more powdered sugar until it coats the back of a spoon and holds on the donut.

Q: Can I bake these instead of frying? A: Yes. Bake at 375°F for 10 to 12 minutes until golden, brush or pour a little melted butter over the tops to keep them moist, then glaze. Texture will be cake like rather than classic fried.

Q: How should I store leftover donuts and how long will they stay fresh? A: Store at room temperature in an airtight container for 1 to 2 days. For longer storage, freeze unglazed donuts individually wrapped for up to 1 month. Thaw, then dip in glaze before serving.

Q: Can I boost the maple flavor without making the glaze too runny? A: Use 1/4 teaspoon maple extract in addition to the pure maple syrup in the glaze. Add extract sparingly and adjust powdered sugar as needed to maintain desired thickness.

Homemade Maple Bar Donuts Recipe Substitutions and Variations

Whole milk
- 2% or whole cow milk for similar richness
- Buttermilk for tang and slightly tender crumb; reduce added liquid by 1 to 2 tablespoons
- Unsweetened almond or oat milk for dairy-free, use same volume
Unsalted butter
- Salted butter, omit or reduce any added salt in recipe
- Vegetable shortening for a slightly flakier, less buttery donut
- Neutral-flavored oil like canola for dairy-free option, use slightly less by volume
All purpose flour
- Bread flour for chewier, slightly taller donuts; use same weight, may need small extra liquid
- Half all purpose and half cake flour for a lighter, more tender crumb
- Gluten free all purpose blend, 1:1 replacement if blend contains xanthan gum
Vegetable oil for frying
- Canola oil for neutral flavor and high smoke point
- Peanut oil for a slightly richer flavor and high smoke point
- Sunflower or safflower oil as neutral, high smoke point substitutes

Pro Tips

1. Proof the yeast in the warm milk and water until it is clearly foamy. If it does not foam within 10 minutes, start over with new yeast. That small check saves hours of trouble and keeps your bars light and airy.

2. The dough should be soft and slightly sticky, not dry. Add flour sparingly while kneading and stop as soon as it feels smooth and elastic. A slightly tacky dough gives a tender crumb and better rise.

3. Use a thermometer and keep the oil at a steady 350°F. Fry in small batches so the temperature does not drop too much; if the oil cools, the donuts will absorb oil and get greasy. A quick test piece of dough will tell you if the oil is ready.

4. Glaze the donuts while they are warm but not hot. If the donuts are too hot the glaze will run off, and if they are cold it will not adhere well. For a deeper maple hit, let the first coat set briefly and dip a second time.

Homemade Maple Bar Donuts Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can’t resist a soft, chewy maple bar with that glossy maple glaze, and this homemade version delivers every donut shop craving right from my kitchen.

Servings

servings

Calories

292

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon
5. Rolling pin
6. Bench scraper or sharp knife
7. Deep heavy pot or Dutch oven
8. Instant read or candy thermometer
9. Slotted spoon
10. Wire rack set over a rimmed baking sheet plus parchment paper and paper towels

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
3/4 cup whole milk, warmed to about 110°F
1/4 cup warm water
1/4 cup granulated sugar
2 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon fine salt
1/2 teaspoon ground nutmeg
3 to 3 1/4 cups all purpose flour
Vegetable oil for frying, about 2 to 3 cups
2 cups powdered sugar (for glaze)
1/4 cup pure maple syrup
2 to 3 tablespoons whole milk (to thin glaze)
1/2 teaspoon vanilla extract
Pinch of fine salt
Optional: 1/4 teaspoon maple extract for extra maple flavor

Directions

In a large bowl whisk together 2 1/4 teaspoons active dry yeast, 3/4 cup warmed whole milk (about 110°F), 1/4 cup warm water and 1/4 cup granulated sugar; let sit 5 to 10 minutes until foamy.
Add 2 tablespoons softened unsalted butter, 1 large egg, 1/2 teaspoon fine salt, 1/2 teaspoon ground nutmeg and 1/2 of the flour (about 1 1/2 cups), then stir to combine.
Gradually add enough of the remaining 1 1/2 to 1 3/4 cups all purpose flour to form a soft, slightly sticky dough that pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic, adding small amounts of flour only as needed.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Punch down the dough, roll into a rectangle about 1/2 inch thick, and cut into bars roughly the size of classic maple bars (about 3 to 4 inches long and 1 to 1 1/2 inches wide). Place cut pieces on a parchment lined sheet, cover, and let rise until puffy, about 30 to 45 minutes.
In a deep heavy pot or Dutch oven heat 2 to 3 cups vegetable oil to 350°F. Fry donuts a few at a time, turning once, until golden brown, about 1 to 2 minutes per side. Use a slotted spoon to transfer to a wire rack set over paper towels to drain.
While donuts cool slightly, make the maple glaze by whisking together 2 cups powdered sugar, 1/4 cup pure maple syrup, 2 to 3 tablespoons whole milk (add gradually to reach desired consistency), 1/2 teaspoon vanilla extract, a pinch of fine salt, and optional 1/4 teaspoon maple extract for extra flavor.
Dip the tops of warm donuts into the glaze, allow excess to drip off, then return to the wire rack to set. If you want a thicker finish, let the first coat set and dip again.
Serve once glaze is set and enjoy your soft, chewy homemade maple bar donuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.