Description
These homemade maple bar donuts are fluffy, tender, and perfectly fried golden with a sweet, sticky maple glaze. Using a yeast dough proofed in a warm, humid oven environment ensures a light and airy texture. The donuts are fried in peanut oil for a classic crisp outside and soft inside, then dipped in a sweet maple icing made with powdered sugar, maple extract, and corn syrup. Perfect for breakfast or a special treat.
Ingredients
Scale
For the 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)
For the 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 (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 sit for 5 minutes until bubbly and frothy.
- 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 the paddle attachment until shortening is broken up but not fully blended.
- Add Flour and Leavening: Add 1 cup bread flour without stirring. Sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder on top, stir lightly into flour, then beat for about 1 minute until blended.
- Add Remaining Flour and Knead: Add remaining 2 1/2 to 3 cups flour gradually, switching to dough hook or knead by hand until dough pulls away from bowl sides and is smooth, about 5 minutes. Dough should be slightly sticky but manageable.
- Prepare Proofing Environment: Lightly flour a baking sheet. Turn oven on to 350 degrees F for 30 seconds, then turn off to create warm, humid environment.
- First Rise: Shape dough into a 6×6 inch square on floured baking sheet. Cover with a clean, floured cloth. Place dough sheet on top rack in oven. Put a 9×13 inch pan filled with boiling water on lower rack to steam. Allow dough to rise for 1 hour or until doubled.
- Prepare for Frying: When doubled, remove dough, pour water back into boiling pot, and maintain boiling water for steaming. Gently turn dough onto floured work surface.
- Shape Donuts: Lightly flour two baking sheets. Roll dough gently into an 11×12 inch rectangle without pressing out air. Cut dough into 4 quarters, then cut each quarter into 3 long rectangles approximately 5 x 2 inches, trimming rounded edges as needed for neat shape.
- Second Rise: Transfer dough rectangles spaced 2 inches apart on floured baking sheets. Place uncovered in warm oven with steaming setup as before. Let rise for 45 minutes or until doubled.
- Heat Oil: About 15 minutes before second rise ends, heat about 2 inches of peanut oil in a large high-sided pot to 350 degrees F using a candy thermometer. Maintain medium heat.
- Fry Donuts: In batches of 2 or 3, carefully transfer donuts to hot oil with a spatula. Fry 30-40 seconds on first side and 20 seconds on second side until golden brown. Drain on paper towels and cool completely.
- Make Maple Icing: Whisk together 4 cups powdered sugar, 2 teaspoons corn syrup, 1/4 teaspoon kosher salt, 1/2 teaspoon vanilla, 1 teaspoon maple extract, and 1/3 cup hot water. Adjust consistency with more hot water or additional powdered sugar to be thin enough to dip.
- Glaze Donuts: Dip roundest side of cooled donuts into the maple icing. Let excess drip off and place on wire rack. Allow glaze to harden for 15-20 minutes before serving.
- Store: Keep glazed donuts in a sealed container at room temperature for 2-3 days.
Notes
- All-purpose flour can substitute for bread flour but results in less chewy donuts.
- Save used peanut oil by filtering and storing for reuse.
- Maintain oil temperature carefully to ensure even frying without burning.
- Do not ice donuts while warm; glaze will not adhere properly.
- You can adjust maple extract amount in glaze to taste.
- Using a warm, humid oven is key for proper dough proofing.
- Trim donut edges for neat rectangular shape or use trimmings to make an additional smaller donut.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
