Description
This Maple Bar Donut recipe offers a fluffy, tender homemade doughnut with a sweet maple icing glaze. The dough is enriched with egg yolks and shortening for a tender crumb, fried to golden perfection, and dipped in a luscious maple-flavored glaze for a delightful treat perfect for breakfast or dessert.
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 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 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, more to taste
- 1/3 cup hot water, plus more if needed
Instructions
- Proof Yeast: In a large bowl or stand mixer, combine 1 cup warm water (105-110 degrees F), 3 tablespoons yeast, and 1 tablespoon sugar. Let sit for 5 minutes until bubbly and frothy.
- Mix Wet Ingredients: Add 1/2 cup sugar, 1/4 cup shortening, 3 egg yolks, and 1 teaspoon vanilla to the yeast mixture. Beat with paddle attachment until shortening breaks up but is not fully blended.
- Add Flour and Leavening: Add 1 cup bread flour, then sprinkle 2 1/2 teaspoons kosher salt and 1/2 teaspoon baking powder over flour. Stir these into the flour slightly, then beat into dough for about 1 minute until well blended.
- Add Remaining Flour and Knead: Add remaining flour 1 cup at a time, switching to dough hook or kneading by hand once enough flour is added. Knead for about 5 minutes until dough pulls away from sides but remains slightly sticky for tenderness.
- Prepare Proofing Environment: Bring a large pot of water to boil; lightly flour a baking sheet. Shape dough into a 6×6 inch square on the sheet, sprinkle flour on top, cover with cloth. Preheat oven to 350°F for 30 seconds and turn off to create warm, humid environment.
- First Rise: Place dough in oven on the rack, with a shallow pan below filled with boiling water. Close oven door and allow dough to double in size for 1 hour.
- Prepare for Cutting: After rising, pour water back to boiling pot and replenish if needed. Turn dough onto floured work surface gently to preserve puffiness. Dust two baking sheets with flour.
- Shape Donuts: Roll dough gently into 11×12 inch rectangle. Cut dough into 12 rectangles about 5×2 inches using a pizza cutter. Trim edges for neat shape optionally.
- Second Rise: Transfer dough pieces spaced 2 inches apart to baking sheets. Preheat oven briefly again to 350°F, turn off, and place sheets back in oven with boiling water pan below to rise uncovered for 45 minutes until doubled.
- Heat Oil: About 15 minutes before second rise finishes, heat 2 inches of peanut oil in a large pot to 350°F, maintaining temperature with a candy thermometer.
- Fry Donuts: Carefully transfer donuts in batches of 2-3 to hot oil, fry 30-40 seconds, flip and cook another 20 seconds until golden brown. Remove with slotted spoon and drain on paper towels. Cool completely before glazing.
- Make Maple Icing: 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 thickness with more water or sugar for dipping consistency.
- Glaze Donuts: Dip largest side of cooled donuts into glaze and let excess drip off. Place on wire rack and allow glaze to harden for 15-20 minutes before serving.
- Store: Keep glazed donuts in a sealed container at room temperature for 2-3 days for best freshness.
Notes
- All-purpose flour can be used instead of bread flour, but results in less chewy donuts.
- Saved peanut oil can be strained and reused for frying these donuts again for best flavor and cost savings.
- Be careful not to over-knead or add too much flour; sticking dough leads to tender donuts.
- Maintain oil temperature at 350°F for even frying and perfect golden color.
- Allow donuts to cool completely before glazing to ensure icing sticks well.
Nutrition
- Serving Size: 1 donut
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
