Description
This Maple Bar Donut Recipe produces tender, fluffy doughnuts fried to golden perfection and dipped in a sweet, luscious maple glaze. Made with a yeast-raised dough enriched with egg yolks and shortening, these homemade donuts are perfect for breakfast or a delightful snack, capturing the classic maple bar flavor with a blissful homemade touch.
Ingredients
Scale
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 dough is sticky)
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- Peanut oil for frying (about two 24-ounce bottles)
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, or 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°F), 3 tablespoons yeast, and 1 tablespoon sugar. Let sit for 5 minutes until bubbly.
- Mix wet ingredients: Once frothy, add 1/2 cup granulated sugar, 1/4 cup shortening, 3 egg yolks, and 1 teaspoon vanilla. Beat with paddle until shortening breaks up but is not fully blended.
- Add initial flour and seasonings: Add 1 cup bread flour without stirring yet. Sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder on top and stir into the flour slightly. Beat for about 1 minute until mixed.
- Add remaining flour and knead: Add remaining flour 1 cup at a time. Switch to dough hook or knead by hand, incorporating flour until dough forms a mass pulling from bowl sides. Knead about 5 minutes, adding up to 4 cups flour total if dough is very sticky.
- Prepare proofing environment: While kneading, boil at least 2 quarts water. Lightly flour a baking sheet (no silicone mat). Preheat oven to 350°F for 30 seconds, then turn it off to create a warm, humid environment.
- Shape and first rise: Shape dough into a 6×6 inch square on the floured baking sheet. Cover with a floured cloth. Place in oven top rack. Place a glass 9×13 inch pan on lower rack and pour boiling water into it to create humidity. Let rise 1 hour until doubled.
- Prepare to fry: After rising, return boiling water to pot and keep hot. Turn dough gently onto floured surface using a pastry cloth. Dust two baking sheets with flour.
- Roll and cut doughnuts: Roll dough gently into 11×12 inch rectangle without pressing out the puff. Cut into 12 rectangles (approximately 5×2 inches) by dividing into quarters and cutting each quarter into 3 long strips. Trim rounded edges for neat shape if desired.
- Second rise: Transfer dough pieces to floured baking sheets spaced 2 inches apart. Preheat oven as before for 30 seconds then turn off. Place sheets in oven and refill 9×13 pan with boiling water. Let rise 45 minutes or until doubled.
- Heat oil: 15 minutes before end of second rise, heat 2 inches of peanut oil in a large, high-sided pot to 350°F over medium heat, monitoring with candy thermometer.
- Fry doughnuts: In batches of 2 or 3, carefully transfer dough pieces to hot oil using a spatula. Fry 30-40 seconds on first side, flip, then fry 20 seconds more until golden brown. Remove with slotted spoon onto paper towels to drain. Repeat with remaining doughnuts and let cool completely.
- Make maple glaze: Whisk together 4 cups powdered sugar, 2 teaspoons corn syrup, 1/4 teaspoon salt, 1/2 teaspoon vanilla, 1 teaspoon maple extract, and 1/3 cup hot water. Adjust consistency with more hot water or powdered sugar to achieve a dip-friendly glaze.
- Glaze doughnuts: Dip the roundest side of each cooled doughnut into the glaze and let excess drip. Place on wire rack and allow glaze to set for 15-20 minutes before serving.
- Store: Keep covered at room temperature in sealed container. Best within 2-3 days.
Notes
- All-purpose flour can be used as a substitute for bread flour, but doughnuts may be slightly less chewy.
- Save used peanut oil by straining and funneling back into bottles for future frying sessions.
- Keep the dough warm and humid during rising to enhance yeast activity and dough puffiness.
- Handle dough gently to maintain the airy texture of donuts.
- Glaze the donuts only once they have completely cooled to ensure proper icing adherence.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
