Description
Brown Butter Maple Donut Bars are delicious and indulgent treats that combine the rich flavors of brown butter and maple syrup in a soft, fluffy donut bar format.
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 (for glaze, if needed)
Instructions
- Activate Yeast: In a small bowl, whisk together warm milk at 110°F, active dry yeast, and 1 teaspoon granulated sugar. Let sit for 5 to 10 minutes until the surface is foamy and smells yeasty.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine remaining ¼ cup sugar, softened butter, eggs, and egg yolks. Mix on medium speed until smooth and creamy, allowing some small butter pieces to remain. Add the activated yeast mixture and blend until incorporated.
- Add Dry Ingredients and Knead: Add the flour and salt, mixing on low speed until a soft dough forms. Increase to medium speed and knead for 8 to 10 minutes until the dough is smooth, elastic, slightly tacky but not sticky, and pulls away from the bowl sides.
- First Rise: Transfer dough to a lightly greased bowl, turn to coat, cover tightly, and refrigerate for at least 6 hours or up to 12 hours to allow slow fermentation and easier handling.
- Prepare Dough for Shaping: Remove chilled dough and let rest 10 to 15 minutes if too stiff. Turn onto a floured surface and roll into a large rectangle about ½ inch thick.
- Cut Donut Bars: Using a sharp knife, bench scraper, or pizza cutter, cut the dough into even bars about 4 to 5 inches long. Lift bars carefully and place onto a parchment-lined baking sheet, spacing a few inches apart.
- Proof Bars: Cover bars loosely with plastic wrap or a kitchen towel and proof at room temperature for about 2 hours, until puffy and springs back slowly when pressed.
- Heat Oil: Heat lard or canola oil in a large heavy-bottomed pot or Dutch oven to 325°F, monitoring carefully for correct frying temperature.
- Fry Bars: Fry the bars in batches for about 1 to 2 minutes per side, until puffed and deep golden brown.
- Drain and Cool: Remove fried bars with a slotted spoon, drain on paper towel-lined tray, and let cool 5 to 10 minutes before glazing.
- Make Brown Butter: In a medium saucepan over medium heat, melt butter, then continue cooking while swirling pan frequently until the butter foams, subsides, and brown specks form with a nutty caramel aroma.
- Prepare Glaze: Whisk powdered sugar, salt, maple extract, and pure maple syrup into the browned butter until combined. Add milk one tablespoon at a time until the glaze is smooth, glossy, and pourable.
- Glaze Donut Bars: Immediately drizzle the glaze over cooled donut bars or dip tops into the warm glaze. Serve and enjoy.
Notes
- For extra flavor, you can add more maple extract to the glaze if desired.
- Allow the bars to cool completely before glazing to prevent the glaze from melting.
- Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg