Description
A classic homemade recipe for soft, tender maple bar donuts with a fluffy yeast dough fried to golden perfection and coated in a sweet maple glaze.
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 sticky)
- 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, 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 degrees F), 3 tablespoons active dry yeast, and 1 tablespoon sugar. Let sit for 5 minutes until bubbly to confirm yeast is active.
- Mix Dough Wet Ingredients: Add 1/2 cup granulated sugar, 1/4 cup shortening, 3 egg yolks, and 1 teaspoon vanilla to the yeast mixture. Beat using paddle attachment until shortening is broken up but not fully blended.
- Add Initial Flour and Seasonings: Add 1 cup bread flour without stirring. Sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder on top of the flour and stir lightly to combine with flour. Beat for 1 minute until blended.
- Add Remaining Flour and Knead: Add remaining flour 1 cup at a time, up to 4 cups total if dough is sticky. Switch to dough hook or knead by hand until dough pulls away from bowl sides. Knead for about 5 minutes until smooth.
- Prepare Proofing Environment: Bring a large pot of water to a boil (at least 2 quarts). Lightly flour a baking sheet. Preheat oven to 350 degrees F for 30 seconds and then turn off to create a warm environment.
- Shape Dough and First Rise: Shape dough into a 6×6 inch square on floured baking sheet, lightly flour top and cover with a cloth. Place in the warm oven and set a 9×13 inch pan on lower rack. Pour boiling water into the pan to create humidity. Let dough rise for 1 hour or until doubled.
- Prepare For Frying: After first rise, pour water back into boiling pot and bring back to a boil. Remove dough from oven and gently turn onto floured surface. Dust two baking sheets with flour.
- Shape Donuts: Roll dough gently into an 11×12 inch rectangle without pressing out air. Cut into 12 rectangles approximately 5×2 inches, trimming edges for clean shapes if desired.
- Second Rise: Transfer donuts to floured baking sheets spaced 2 inches apart. Place back in warm oven with boiling water pan below. Let rise uncovered for 45 minutes or until doubled.
- Heat Oil: About 15 minutes before second rise finishes, heat 2 inches of peanut oil in a large pot with a candy thermometer. Bring to 350 degrees Fahrenheit and maintain temperature.
- Fry Donuts: Fry donuts in batches of 2-3, carefully lowering them with a scraper to avoid deflating. Fry 30-40 seconds then flip and fry another 20 seconds until golden brown. Drain on paper towels and cool completely.
- Prepare Maple Icing: Whisk together powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water. Adjust thickness with more water or powdered sugar to achieve a dip-able glaze.
- Glaze Donuts: Dip the roundest side of each cooled donut into the maple icing. Place on wire rack and allow glaze to set for 15-20 minutes before serving.
- Store: Keep donuts in a sealed container at room temperature for 2-3 days.
Notes
- All-purpose flour can be used as a substitute for bread flour for a slightly less chewy texture.
- Used peanut oil can be strained and saved for reuse in future frying.
- Maintain dough puffiness by handling gently during shaping and transferring.
- Do not ice donuts while warm or glaze will not adhere properly.
- Create a warm, humid proofing environment by using boiling water in the oven during rises.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
