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Brown Butter Maple Donut Bars Recipe

★★★★★

4.5 from 93 reviews
  • Author: Mariam
  • Total Time: 8 to 14 hours (includes refrigeration and proofing time)
  • Yield: 12-16 donut bars 1x

Description

These Brown Butter Maple Donut Bars are a decadent treat featuring a soft, yeasted dough fried to golden perfection and topped with a rich, nutty brown butter maple glaze. With a slow refrigeration rise for added flavor and a beautifully balanced sweetness from pure maple syrup and powdered sugar, these bars bring the classic flavors of maple donuts in an easy-to-cut bar form, perfect for sharing or indulging.

Ingredients

Scale

For the Dough:

  • 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 (spooned and leveled)
  • 2 teaspoons salt
  • 2 cups lard or canola oil (for frying)

For the Glaze:

  • 6 tablespoons unsalted butter
  • 4 cups powdered sugar
  • ¼ teaspoon salt
  • ½ teaspoon maple extract
  • ½ cup pure maple syrup
  • 3–4 tablespoons milk (if needed)

Instructions

  1. Activate Yeast: In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5 to 10 minutes, until the surface looks foamy and smells slightly yeasty, indicating the yeast is active and ready.
  2. Prepare Dough Base: In the bowl of a stand mixer fitted with the dough hook, combine the remaining ¼ cup sugar, softened butter, eggs, and egg yolks. Mix on medium speed until smooth and creamy, even if some butter pieces remain. Add the yeast mixture and mix until incorporated.
  3. Add Flour and Salt: Add the flour and salt to the mixture, then mix on low speed until a soft dough forms. Increase the mixer speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Adjust with extra flour if the dough feels too sticky.
  4. First Rise (Cold Fermentation): Transfer the dough to a lightly greased bowl, turning once to coat. Cover tightly and refrigerate for at least 6 hours or up to 12 hours to develop flavor and enhance dough handling.
  5. Shape Dough: After chilling, allow the dough to rest at room temperature for 10 to 15 minutes if too firm. Turn out onto a floured surface and roll it into a large rectangle about ½ inch thick, roughly the height of two stacked quarters.
  6. Cut Dough into Bars: Using a sharp knife, bench scraper, or pizza cutter, cut the dough into even bars about 4 to 5 inches long. Press straight down to keep edges clean. Use a small offset spatula or bench scraper to lift and transfer bars to a parchment-lined baking sheet, spacing a few inches apart.
  7. Proof Bars: Lightly cover the baking sheet with plastic wrap or a kitchen towel. Let the bars proof at room temperature for about 2 hours until puffy and slowly springing back when pressed.
  8. Heat Oil for Frying: Heat the lard or canola oil in a large heavy-bottomed pot or Dutch oven to 325°F, ensuring the oil temperature is stable for frying.
  9. Fry Donut Bars: Fry the bars in batches for 1 to 2 minutes per side until puffed and deep golden brown. They should float soon after entering the oil with gentle bubbling, signaling the correct temperature.
  10. Drain and Cool: Use a slotted spoon to transfer fried bars to a paper towel-lined tray. Let them cool for 5 to 10 minutes to help the glaze adhere properly.
  11. Make Brown Butter Maple Glaze: In a medium saucepan, melt butter over medium heat. Continue cooking, swirling the pan as it foams and subsides, until brown specks form and the butter smells nutty and caramel-like, about 5 to 7 minutes. Remove from heat and let cool for 2 to 3 minutes.
  12. Combine Glaze Ingredients: Whisk in powdered sugar, salt, maple extract, and pure maple syrup until combined. Initially thick, add milk 1 tablespoon at a time while whisking until the glaze is smooth, glossy, and pourable, coating a spoon thinly and dripping slowly.
  13. Glaze Donut Bars: Use the glaze immediately for best shine. Drizzle over cooled donut bars or dip the tops directly into the warm glaze for a polished, bakery-style finish.

Notes

  • Ensure the milk is warmed to 110°F to properly activate the yeast without killing it.
  • Slow refrigeration rise enhances flavor and improves dough texture.
  • Maintain oil temperature at 325°F for even frying and to achieve a golden crust without burning.
  • Use a sharp knife or pizza cutter for clean edges on donut bars.
  • The glaze consistency can be adjusted with milk to achieve perfect thickness for coating.
  • Brown butter can burn quickly; watch it closely and remove from heat promptly.
  • Allow bars to cool slightly before glazing to prevent glaze from melting off.
  • Prep Time: 30 minutes (plus 6-12 hours refrigeration rise and 2 hours proofing)
  • Cook Time: 10 minutes (frying and glaze preparation)
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Keywords: brown butter, maple, donut bars, fried dough, glazed donuts, yeast dough, homemade donuts

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Find it online: https://aromaofgrandma.com/brown-butter-maple-donut-bars-recipe/