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A Maple Bar Donut, or sometimes called a Maple Long John, is an incredibly soft and chewy yeasted rectangular donut topped with a buttery maple glaze. Follow my tutorial to make this donut shop classic at home.
There’s something so satisfying about watching the donut dough rise and knowing I’ll have a tray of warm, glazed donuts to share with my family. This recipe is a keeper because it’s not complicated and delivers soft, puffy, delectable donuts every single time.
Plus, nothing beats the joy of homemade donuts, especially when they’re this easy to make and taste like they came straight from my favorite donut shop!
What I Love About This Maple Bar Donut Recipe
- Bakery-quality results at home: You’ll get soft, fluffy bars with that perfect maple glaze.
- The delight of homemade: Nothing delights me more than making homemade treats that rival their store-bought counterparts, and this maple bars recipe is no exception!
- Prefect for entertaining: Whether you’re hosting brunch or overnight guests, folks always give these donuts rave reviews!
Ingredients
- Warm milk
- Active dry yeast
- Granulated sugar
- Eggs
- Unsalted butter
- Vanilla extract
- Salt
- All-purpose flour
- Canola oil or solid vegetable shortening (like Crisco)
- Pure maple syrup
- Vanilla extract
- Maple extract
- Powdered sugar
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
- Knife or dough cutter
- Baking sheet
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Medium saucepan
- Wire rack
How To Make Maple Bars
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Make the Donut Dough:
- In a large measuring cup, whisk the warm milk and yeast together. Let it bloom for 5-10 minutes until it becomes frothy.
- Pour the yeast mixture into the bowl of a stand mixer. Whisk in sugar, eggs, vanilla, and salt.
- Attach the dough hook and gradually add the flour while the mixer runs on the lowest setting. Increase the mixer to medium speed and knead for 4-5 minutes until smooth and stretchy. Lightly grease a bowl and transfer the dough to it. Cover the dough with a clean kitchen towel or plastic wrap and rise in a warm spot for 1-1 ½ hours or until doubled in size.
Roll Out and Shape the Maple Bars:
- Punch down the dough and then roll it out on a floured surface into a ½-inch thick rectangle.
- Cut the bars into 3×6-inch rectangles. Place the rectangles on a parchment-lined baking sheet and cover with a clean towel or lightly greased plastic wrap. Rise for 30 minutes.
Fry the Donuts:
- While the dough is rising for 30 minutes, heat oil in a large, heavy-bottomed pot to 350°F. Line plates with paper towels.
- Carefully add 2-3 dough rectangles to the hot oil (don’t over-crowd the pot). Fry for 1-2 minutes until golden brown. Then, flip the donuts and fry for another 1-2 minutes.
- Transfer the donuts to the lined plates. Repeat with the remaining dough.
Make the Maple Glaze:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the maple syrup, increase the heat to medium-high, and bring the mixture to a boil.
- Remove the saucepan from the heat and whisk in the vanilla extract, maple extract, powdered sugar, and salt. The mixture should be smooth and slightly thickened.
Glaze the Donuts and Serve:
- Serve immediately. These are best when eaten within 12 hours.
- Dip the donuts in the maple glaze or spoon it over the donuts. Let any extra glaze drip off the donuts. Place the glazed maple bars on a wire rack while the glaze sets.
Crucial Recipe Tip
It’s imperative that you let the oil reach 350°F in between batches. This will prevent the donuts from absorbing excess oil.
Storage Tips
SERVE: Eating these warm or within 12 hours of making them is best.
STORE: Leftover bars can be stored in an airtight container at room temperature for up to 1 day. But again, I recommend eating them within 12 hours.
Recipe FAQs
Can I use a different type of flour?
I recommend using all-purpose flour for best results. Using other types might affect the texture of the dough.
What if my dough doesn’t rise properly?
Double-check your yeast to ensure it is fresh and the milk is warm but not hot. If the dough doesn’t rise, it might be due to inactive yeast or an incorrect rising environment.
Can I use a different type of oil for frying?
I use Canola oil because it has a high smoke point, making it ideal for frying. If you really want a superior donut, then use vegetable shortening (Crisco).
More Desserts
- Peach Cheesecake
- Banana Bread with Walnuts
- Chocolate Chunk Cookies
- Easy Tres Leches Cake with Cake Mix
Maple Bar Donut
Equipment
- mixing bowls
- whisk
- measuring cups and spoons
- Rolling Pin
- knife or pizza dough cutter
- baking sheet
- Deep fryer or large heavy-bottomed pot
- medium saucepan
- wire cooling rack
- ruler
- instant-read thermometer
Ingredients
DOUGHNUT DOUGH:
- 1 cup warm milk, heated to about 110°F
- 2 ¼ teaspoons active dry yeast, 1 packet
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 4 cups canola oil or vegetable shortening, for frying
MAPLE GLAZE:
- ¼ cup unsalted butter
- ½ cup pure maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon maple extract
- 2 cups powdered sugar
- 1 pinch of salt
Instructions
Make the Donut Dough:
- In a large measuring cup, whisk the warm milk and yeast together.
- Let it bloom for 5-10 minutes until it becomes frothy.
- Pour the yeast mixture into the bowl of a stand mixer. Whisk in sugar, eggs, vanilla, and salt.
- Attach the dough hook and gradually add the flour while the mixer runs on the lowest setting. Add one cup of flour at a time until combined.
- Increase the mixer to medium speed and knead for 4-5 minutes until smooth and stretchy. If it’s still sticky, add more flour, 1 tablespoon at a time.
- Lightly grease a bowl and transfer the dough to it. Cover the dough with a clean kitchen towel or plastic wrap and rise in a warm spot for 1-1 ½ hours or until doubled in size.
Roll Out and Shape the Maple Bars:
- Punch down the dough and then roll it out on a floured surface into a ½-inch thick rectangle.
- Cut the bars into 3×6-inch rectangles.
- Place the rectangles on a parchment-lined baking sheet and cover with a clean towel or lightly greased plastic wrap. Rise for 30 minutes.
Fry the Donuts:
- While the dough is rising for 30 minutes, heat oil in a large, heavy-bottomed pot to 350°F. Line plates with paper towels.
- Carefully add 2-3 dough rectangles to the hot oil (don’t over-crowd the pot). Fry for 1-2 minutes until golden brown. Then, flip the donuts and fry for another 1-2 minutes.
- Transfer the donuts to the lined plates. Repeat with the remaining dough.
Make the Maple Glaze:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the maple syrup, increase the heat to medium-high, and bring the mixture to a boil.
- Remove the saucepan from the heat and whisk in the vanilla extract, maple extract, powdered sugar, and salt. The mixture should be smooth and slightly thickened.
Glaze the Maple Bars:
- Dip the donuts in the maple glaze or spoon it over the donuts. Let any extra glaze drip off the donuts.
- Place the glazed maple bars on a wire rack while the glaze sets.
Serve:
- Serve immediately. These are best when eaten within 12 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
