Name: Brown Butter Maple Donut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ¼ cups warm whole milk (110°F); 2 ¼ teaspoons active dry yeast; 1 teaspoon granulated sugar (for yeast activation); ¼ cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 5 ⅓ cups (725 g) bread flour or all-purpose flour, plus extra for rolling; 2 teaspoons salt; 2 cups lard or canola oil (for frying); 6 tablespoons unsalted butter (for glaze); 4 cups powdered sugar; ¼ teaspoon salt (for glaze); ½ teaspoon maple extract; ½ cup pure maple syrup; 3–4 tablespoons milk (if needed)

Description

These warm and indulgent Brown Butter Maple Donut Bars combine the classic charm of donuts with the inviting ease of bars, perfect for breakfast or a sweet treat.

Ingredients

Scale

1 ¼ cups warm whole milk (110°F)
2 ¼ teaspoons active dry yeast
1 teaspoon granulated sugar (for yeast activation)
¼ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
2 large egg yolks, room temperature
5 ⅓ cups (725 g) bread flour or all-purpose flour, plus extra for rolling
2 teaspoons salt
2 cups lard or canola oil (for frying)
6 tablespoons unsalted butter (for glaze)
4 cups powdered sugar
¼ teaspoon salt (for glaze)
½ teaspoon maple extract
½ cup pure maple syrup
3–4 tablespoons milk (if needed)

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Instructions

Activate yeast: In a small bowl, whisk together the warm milk, active dry yeast, and 1 teaspoon of granulated sugar. Let this mix sit for 5 to 10 minutes until foamy.
Mix wet ingredients: Combine the remaining ¼ cup of sugar, softened butter, eggs, and egg yolks in a stand mixer until smooth and creamy. Pour in your activated yeast mixture.
Add dry ingredients: Sift in the flour and salt, then mix on low speed until a soft dough forms. Knead for 8 to 10 minutes.
Transfer the dough into a lightly greased bowl, cover and refrigerate for 6 to 12 hours.
Prepare dough for shaping: Remove the chilled dough, let it rest for 10 to 15 minutes, and roll it into a rectangle about ½ inch thick.
Cut donut bars into even pieces about 4 to 5 inches long, placing them on a lined baking sheet.
Cover and proof bars at room temperature for about 2 hours until puffy.
Heat oil to 325°F in a heavy-bottomed pot or Dutch oven.
Fry the bars in batches for 1 to 2 minutes per side until golden brown.
Drain on paper towels for 5 to 10 minutes.
Make brown butter: Melt and brown the unsalted butter in a medium saucepan.
Prepare the glaze by whisking powdered sugar, salt, maple extract, and maple syrup into the browned butter, adding milk until smooth.
Glaze the cooled donut bars with the prepared glaze.

Notes

Allow ingredients to come to room temperature for best results.

Nutrition

Serving Size: 1 bar
Calories: 330
Sugar: 24g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 3g
Cholesterol: 100mg