Print

Brown Butter Maple Donut Bars Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

These Brown Butter Maple Donut Bars offer a delightful twist on classic donuts by combining the nutty richness of brown butter with the sweet, warm flavor of maple. The bars are made from a soft, elastic dough that is fried to a perfect golden brown and finished with a luscious brown butter maple glaze for an irresistible treat.

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
  • 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 warm milk, yeast, and 1 teaspoon sugar. Let it sit for 5-10 minutes until the surface is foamy and has a slightly yeasty aroma.
  2. Mix wet ingredients: In the stand mixer bowl fitted with a dough hook, combine remaining ¼ cup sugar, softened butter, eggs, and egg yolks. Mix on medium speed until smooth and creamy, even if a few butter pieces remain. Add the activated yeast mixture and blend until combined.
  3. Add flour and salt: Sprinkle in the flour and salt. Mix on low speed until a soft dough forms, then increase to medium speed and knead for 8-10 minutes until the dough becomes smooth, elastic, slightly tacky but not sticky, and pulls away from the bowl sides.
  4. First rise in refrigerator: Transfer the dough to a lightly greased bowl, turning to coat. Cover tightly and refrigerate for 6 to 12 hours to develop flavor and improve texture.
  5. Prepare dough for cutting: After chilling, let the dough rest on the counter for 10-15 minutes if too stiff. Roll out on a floured surface into a ½-inch thick rectangle, about the thickness of two stacked quarters.
  6. Cut the bars: Using a sharp knife, bench scraper, or pizza cutter, cut the dough into 4 to 5-inch long bars. Lift each bar carefully and transfer to a parchment-lined baking sheet with space between each.
  7. Proof bars: Cover the baking sheet lightly with plastic wrap or a kitchen towel and let the bars proof at room temperature for about 2 hours, until puffy and slowly springing back when lightly pressed.
  8. Heat oil for frying: Heat lard or canola oil in a large heavy pot or Dutch oven to 325°F, monitoring temperature carefully.
  9. Fry donut bars: Fry the bars in batches, about 1 to 2 minutes per side, until puffed and deep golden brown. The bars should float immediately and the bubbles around them should be gentle, indicating correct temperature.
  10. Drain and cool: Use a slotted spoon to transfer fried bars to a paper towel-lined tray. Let them cool 5 to 10 minutes before glazing.
  11. Make brown butter maple glaze: Melt butter in a medium saucepan over medium heat, continuing to cook while swirling until foam subsides and brown specks form, about 5-7 minutes. The butter will smell nutty and caramel-like with a deep golden color. Remove from heat and let cool 2-3 minutes.
  12. Whisk glaze ingredients: Whisk in powdered sugar, salt, maple extract, and maple syrup until thick mixture forms.
  13. Adjust glaze consistency: Add milk 1 tablespoon at a time while whisking until glaze is smooth, glossy, and pourable with a slow drip.
  14. Glaze donut bars: Drizzle the glaze over cooled bars or dip the tops into the warm glaze for a bakery-style finish. Use immediately for best shine.

Notes

  • Ensure milk is warm but not hot (110°F) to activate yeast properly.
  • Brown butter requires close attention to avoid burning; remove from heat once nutty aroma develops.
  • Proofing time may vary slightly depending on room temperature; bars should be puffy and spring back slowly.
  • Maintain oil temperature at 325°F for perfect frying, adjusting heat as needed.
  • Use a parchment-lined tray for easy transfer and cleanup.
  • Glaze consistency can be adjusted with milk to achieve desired thickness.
  • These bars are best eaten the same day for optimal freshness and texture.

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

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