My maple bars take the classic donut shop favorite to the next level. Made with my signature milk bread donut dough from my original glazed donut recipe, they’re twisted instead of shaped into traditional bars, then fried until golden brown and finished with a glossy maple glaze. They’re unbelievably soft and pillowy inside with a lightly crisp exterior, better than anything you’ll buy!
How to Make Them
Find the full list of ingredients, measurements, and instructions in the recipe card below!
1
Start by making the tangzhong. This flour-water roux should look very thick and paste-like when it’s done cooking.
Transfer it to a bowl and let it cool to room temperature before using it. If it is too hot, it can kill the yeast and the donut dough won’t rise.
2
The finished kneaded dough will look very smooth and feel slightly tacky.
3
A simple trick to test dough strength is called a gluten windowpane.
To do this, pinch off about a golfball-sized dough ball and gently stretch it between your fingers. If it stretches thin enough to let light through without tearing, you know it’s perfect! If it rips quickly, knead the dough a bit longer.
4
Shape the dough into a ball and place it into a lightly greased bowl. Cover the top with plastic wrap and let the dough rest for about 30-45 minutes.
5
Then, on a very lightly floured surface, shape the dough into a square, then cut it into 9 1-inch strips.
6
Working with one dough strip at a time, hold one end in each hand, and roll the dough on the counter in opposite directions to twist it.
A video in the recipe card below walks you through the whole process!
7
Bring the ends together, twisting them together ~4 times, then pinch the ends firmly to seal.
I love the twisted shape because it gives you crisper edges, and I think they look prettier than the traditional rectangle.
8
Transfer each donut to one of the prepped individual parchment papers. This will make it easy to transfer them into the frying oil.
9
You’ll know they are ready to fry when the donuts are noticeably puffy and, when gently touched, feel like there are tiny bubbles underneath the surface.
10
Fry just 1-2 donuts at a time, using an instant-read thermometer to maintain 350°F oil temp. If the temperature drops below this, the donuts can end up greasy.
11
For a true bakery-style maple glaze, I recommend using a maple extract. It’s not required, but I found that when testing, maple syrup alone isn’t enough to get a strong maple flavor.
12
Dunk each donut into the maple glaze and place it back onto the wire rack to set.
If you end up loving these donuts as much as I do, there are so many ways to play around with the dough!
I love keeping things simple with cinnamon sugar-coated donuts (you could even make them twisted like these instead of round), but I’ve also added cocoa to the dough to make chocolate donuts with chocolate glaze when I’m in the mood for something richer.
Enjoy!
— Cambrea 🫶🏻
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Maple Bars
Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Donut Dough
- 3 cups + 2 tablespoons bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoons fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 5 tablespoons unsalted butter, room temperature
- Neutral oil, for frying, Canola, vegetable, or shortening
For the Maple Glaze
- 1/3 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons water
- 1 tablespoon maple extract
Instructions
Make the Dough
- In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until thickened into a smooth paste, about 4–5 minutes. Transfer to a small bowl and let cool until it feels slightly warm, but not hot or steaming.2/3 cup (155 g) water, 1/4 cup (32 g) bread flour
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong. Mix on low speed until a rough dough forms, about 2 minutes.3 cups + 2 tablespoons (406 g) bread flour, 1/3 cup (66 g) granulated sugar, 1 tablespoon (9 g) instant yeast, 1 1/4 teaspoons (6 g) fine sea salt, 1/2 cup (120 g) whole milk, 1 (55 g) large egg, Tangzhong
- With the mixer running on low speed, add the butter 1 tablespoon at a time, allowing each addition to fully incorporate before adding more.5 tablespoons (70 g) unsalted butter
- Once all the butter has been added, increase the mixer to Speed 2 on a KitchenAid and knead for 12 minutes, or until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rest at room temperature for 30–45 minutes.
- Meanwhile, cut nine rectangles of parchment paper, each about 6 inches long.
- Turn the dough onto a very lightly floured surface and roll it into an 8 × 9-inch rectangle, about 3/4 inch thick. Using a pizza cutter or sharp knife, cut the dough into nine 1-inch-wide strips.
- Working with one strip at a time, gently stretch it to about 16 inches long. Holding one end in each hand, roll the dough in opposite directions against the counter to create a twist. Bring the ends together, twisting them together 3–4 times, then pinch the ends firmly to seal. (See the in-post process photos or video below for a visual reference.)
- Place each twisted donut on its own parchment rectangle and arrange them across two baking sheets.
- Cover the baking sheets tightly with plastic wrap and let the donuts rise in a warm place for 45–65 minutes, or until noticeably puffy. When gently pressed, the dough should feel light and airy, with tiny bubbles just beneath the surface.
- About halfway through the proof, heat 3 inches of oil in a heavy-bottomed pot to 350°F (180°C). Clip an instant-read thermometer to the side of the pot to monitor the temperature. If the oil reaches temperature before the donuts are fully proofed, reduce the heat slightly to hold it between 350–355°F (180–182°C).Neutral oil, for frying
- Line a baking sheet with a wire rack and have tongs and a metal slotted spoon nearby.
- Working in batches of 1–2 donuts, carefully lower the donuts, still on their parchment, into the hot oil. After a few seconds, use the tongs to peel away and remove the parchment. Fry for 2 1/2 minutes total, flipping halfway through, until both sides are golden brown.
- Transfer the donuts to the prepared wire rack to drain.
Make the Maple Glaze
- In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally until smooth. Do not let the mixture boil.1/3 cup (107 g) pure maple syrup, 2 tablespoons (28 g) unsalted butter
- Transfer the mixture to a large bowl. Gradually whisk in the sifted powdered sugar until smooth. Whisk in the water and maple extract until the glaze is smooth and pourable. *If you prefer a thicker glaze, omit one tablespoon of the water.1 1/2 cups (180 g) powdered sugar, 2 tablespoons (24 g) water, 1 tablespoon (10 g) maple extract
- Once the donuts have cooled, dip the tops in the maple glaze, allowing any excess to drip off. Return them to the wire rack. You can double-glaze them if working with the thinner glaze. Let them set on the wire rack, then enjoy!
