Best Maple Donut Bars Recipe

There is a distinct nostalgia attached to the smell of maple syrup and fried dough. These Maple Donut Bars are my homage to the classic donut shop favorite, but with a fun geometric twist. Max calls them his "breakfast pillows" because they are incredibly fluffy, golden-brown, and topped with a thick, glossy maple glaze that shatters slightly when you bite into it. Unlike the dry, cakey versions you might find at the grocery store, these are yeast-raised, airy, and practically melt in your mouth.

Fluffy, golden-fried yeast donuts cut into squares and dipped in a thick, rich maple glaze. A classic donut shop favorite made at home.

Jump to Recipe Print Recipe

Save it For Later

Why You Will Love This Maple Donut Bars

This recipe delivers that authentic bakery taste without requiring you to leave the house in your pajamas. We use a rich brioche-style dough that fries up light and airy, creating the perfect vessel for the star of the show: the glaze. This isn't just sugary water; it is a robust, thick frosting made with real maple syrup and a hint of maple extract for that deep, amber flavor profile. Plus, cutting them into squares with a center hole gives them maximum surface area for even cooking and glazing.

How To Make Maple Donut Bars

To get the look exactly like the photo, we start with an enriched yeast dough that rises until doubled in size. We roll it out and cut it into squares, punching a hole in the center of each to ensure the middle cooks perfectly. After a second proof to get them puffy, we fry them until they are golden with that signature pale "proof line" around the middle. While still warm, we dip them face-down into a thick maple glaze that sets into a beautiful, smooth sheen.

Maple Donut Bars Ingredients

The Yeast Dough

• 3.5 cups all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• 1 cup whole milk (warm, about 110°F)
• ⅓ cup granulated sugar
• ½ teaspoon salt
• 2 large eggs (room temperature)
• ⅓ cup unsalted butter (softened)

The Maple Glaze

• 3 cups powdered sugar (sifted)
• ¼ cup pure maple syrup
• 1 teaspoon maple extract (essential for the classic donut shop flavor)
• 2–3 tablespoons heavy cream or milk (to adjust consistency)
• Pinch of salt

For Frying

• Vegetable or Canola oil (at least 3 inches deep in the pot)

Save it For Later

Step by Step Method

Make the Dough

• In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
• Add the warm milk and eggs. Mix on low speed until a shaggy dough forms.
• Add the softened butter one piece at a time while mixing. Increase speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
• Transfer to a greased bowl, cover, and let rise in a warm place for 1.5 hours or until doubled in size.

Shape the Bars

• Punch down the dough and turn it onto a lightly floured surface. Roll it out to ½-inch thickness.
• Using a sharp knife or pizza cutter, cut the dough into 3-inch squares. Use a small round cutter (or a large piping tip) to punch a hole in the exact center of each square.
• Place the squares on a parchment-lined baking sheet. Cover loosely with a towel and let rise again for 30–45 minutes until puffy and delicate.

Fry

• Heat the oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain this temperature.
• Carefully drop 2–3 donuts into the oil. Fry for about 1 minute per side until deep golden brown.
• Remove with a slotted spoon and drain on a wire rack lined with paper towels.

Glaze

• Whisk together the powdered sugar, maple syrup, maple extract, salt, and enough cream to create a thick, opaque glaze.
• While the donuts are still warm (but not piping hot), dip the top of each square into the glaze.
• Lift, let the excess drip off for a second, and place glaze-side up on a rack to set until the topping is smooth and glossy.

Save it For Later

Max’s Reaction: "The glaze is so thick it feels like fudge! I love eating around the square corners first."

What Pairs Well With Maple Donut Bars

These donuts are undeniably sweet, so they need something savory to balance the breakfast table. A side of crispy bacon is the classic pairing—the saltiness of the pork works magic with the maple. A strong black coffee or a cold glass of milk is also essential to wash down the sticky glaze.

Maple Donut Bars Variations

Maple Bacon Bars

• Immediately after dipping the donuts in the glaze, sprinkle cooked, crumbled bacon over the top. The salty-sweet combination is legendary.

Cream Filled

• Skip the center hole when cutting the dough. After frying and cooling, use a piping bag to inject vanilla custard or whipped cream into the center before glazing.

Spiced Maple

• Add ½ teaspoon of cinnamon and a pinch of nutmeg to the glaze mixture for a warmer, fall-inspired flavor profile.

Baked Version

• If you prefer not to fry, place the risen squares on a baking sheet and bake at 375°F for 10–12 minutes. Note: They will have a breadier texture compared to the fried version.

Save it For Later

Equipment

• Stand Mixer (recommended)
• Heavy Pot or Dutch Oven (for frying)
• Candy/Deep Fry Thermometer
• Wire Cooling Rack

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Yeast donuts are best eaten the day they are made. However, you can store them in an airtight container at room temperature for up to 24 hours. If they get stale, 8 seconds in the microwave will soften them up.

Make Ahead Strategy

You can make the dough the night before. Let it do the first rise in the refrigerator overnight. In the morning, roll, cut, proof, and fry. Cold dough is actually easier to handle and cut into sharp squares!

Glazing Tip

If your glaze is too thin, it will run off and look translucent. If it is too thick, it will tear the donut. Aim for the consistency of warm honey.

Maple Donut Bars Frequently Asked Questions

The Ultimate Weekend Treat

These donuts are a labor of love that pays off with the first bite. They are comforting, classic, and better than anything you can buy in a box. If you are in a baking mood, you should also try our Snickerdoodle Cobbler for a warm cinnamon dessert, or the impressive Honey Pistachio Baklava Cheesecake for a special occasion. For chocolate lovers, the Chocolate Fudge Truffle Cheesecake is unmatched.

Share your Maple Donut Bars! Tag us @HannahCooking with #MapleDonutBars; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Maple Donut Bars recipe and let us know what twists or ingredients you used!

Related

Looking for other recipes like Maple Donut Bars? Try these:

Save it For Later

Maple Donut Bars

Fluffy, golden-fried yeast donuts cut into squares and dipped in a thick, rich maple glaze. A classic donut shop favorite made at home.

No ratings yet

Pin Share Print Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Rising Time: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Servings: 12 donut

Calories: 320kcal

Cost: $8

Equipment

• 1 Stand mixer (With dough hook)
• 1 Heavy Pot (For frying)
• 1 Thermometer (Deep fry)

Ingredients

• ▢ 3.5 cups all-purpose flour - For dough
• ▢ 1 cup milk - Warm (110°F)
• ▢ 2.25 teaspoon instant yeast - 1 packet
• ▢ ⅓ cup sugar - Granulated
• ▢ 2 large eggs - Room temp
• ▢ ⅓ cup butter - Softened
• ▢ 3 cups powdered sugar - Sifted, for glaze
• ▢ ¼ cup maple syrup - Pure
• ▢ 1 teaspoon maple extract - Essential flavor
• ▢ 3 tablespoon heavy cream - For glaze consistency

Instructions 

• Mix flour, sugar, yeast, and salt. Add warm milk and eggs; mix until shaggy.
• Add butter and knead for 8-10 minutes until smooth. Let rise for 1.5 hours.
• Roll dough to ½ inch thick. Cut into squares with center holes. Rise again for 45 mins.
• Fry in 350°F oil for 1 minute per side until golden. Drain on rack.
• Whisk glaze ingredients. Dip warm donuts into glaze and let set.

Notes

Use maple extract for that signature bakery flavor. Maintain oil temperature at 350°F to prevent greasiness.

Nutrition

Serving: 85g | Calories: 320kcal (16%) | Carbohydrates: 52g (17%) | Protein: 5g (10%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg (15%) | Sodium: 110mg (5%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 150IU (3%) | Calcium: 40mg (4%) | Iron: 2mg (11%)