Description
These homemade donut bars feature a tender, airy dough, fried to a golden perfection. Each bar is then generously coated with a smooth, sweet maple glaze that offers a delicate balance of rich flavor. The interior remains soft and fluffy, contrasting beautifully with the slightly crisp exterior and the creamy, sweet finish of the glaze.
Ingredients
- **For the Donut Bars:**
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ½ cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
- **For the Maple Glaze:**
- 2 cups powdered sugar, sifted
- ¼ cup pure maple syrup
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, combine the warm milk and yeast. Let stand for 5-10 minutes until foamy.
- Stir in the granulated sugar, egg, melted butter, vanilla extract, and salt into the yeast mixture.
- Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once risen, gently punch down the dough. Roll it out on a lightly floured surface to about ½-inch thickness.
- Using a sharp knife or pizza cutter, cut the dough into rectangular bars, approximately 2×4 inches.
- Place the cut donut bars on parchment-lined baking sheets, leaving space between them. Cover loosely with plastic wrap and let rise again for 30-45 minutes, or until puffy.
- Heat about 2-3 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C).
- Carefully lower 2-3 donut bars into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown.
- Using a slotted spoon or spider, remove the fried donut bars and place them on a wire rack set over a baking sheet to drain excess oil.
- While the donut bars are cooling slightly, prepare the glaze: In a medium bowl, whisk together the sifted powdered sugar, maple syrup, 2 tablespoons of milk/cream, and vanilla extract until smooth. Add more milk/cream a teaspoon at a time if needed to reach a pourable consistency.
- Dip each warm donut bar into the maple glaze, ensuring it's fully coated, or drizzle the glaze generously over the bars. Place back on the wire rack to allow excess glaze to drip off and set.
- Serve warm or at room temperature.
Notes
Ensure your yeast is active by checking for foam after mixing with warm milk.
Maintain the oil temperature around 350°F (175°C) for even cooking and to prevent greasy donuts.
Do not overcrowd the pot when frying; this can lower the oil temperature and result in soggy donuts.
For the best texture, serve these donut bars on the day they are made.
If the glaze becomes too thick, warm it gently over a double boiler or in the microwave for a few seconds.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 300-350 per bar (estimated)
- Fat: 10-15g per bar (estimated)
- Carbohydrates: 50-60g per bar (estimated)
- Protein: 4-6g per bar (estimated)