Ingredients
Scale
For the Donuts:
- 1/2 cup warm water (about 110°F)
- 3/4 cup warm milk
- 2 teaspoons active dry yeast
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 5 large eggs
- 1/2 cup unsalted butter, softened
- 5 1/2 cups all-purpose flour, spooned and leveled
- Vegetable or corn oil (for frying)
For the Maple Glaze:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 3 tablespoons milk
- 1 tablespoon corn syrup
- 2 teaspoons maple extract
- 2 cups powdered sugar
Instructions
- Activate the Yeast: In a bowl, mix the warm water, warm milk, 1 tablespoon of sugar, and active dry yeast. Whisk briefly and let it sit for about 10 minutes until it becomes frothy.
- Prepare the Dough: In the stand mixer bowl, combine the flour, salt, remaining sugar, frothy yeast mixture, and eggs. Using the dough hook, mix on medium-high speed. Once the dough starts to come together, add the softened butter. Continue mixing for approximately 8 minutes until the dough is smooth, elastic, and pulls away from the bowl’s sides.
- First Rise: Transfer the dough to a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for about an hour or until it doubles in size.
- Second Rise: After the initial rise, punch down the dough, reshape it, and let it rise again until it doubles, roughly another hour.
- Shape the Donut Bars: On a floured surface, roll out the dough into a rectangle about 3/4 inch thick (approximately 15×17 inches). Using a pizza cutter or knife, cut the dough into 12 bars. Place them on a floured baking sheet and let them rise for an additional 30 minutes.
- Fry the Donuts: Heat about 2 inches of oil in a heavy-bottomed pot to 360-375°F. Fry each donut bar for a couple of minutes on each side until golden brown. Transfer them to a paper towel-lined baking sheet to drain excess oil. Let them cool completely.
- Prepare the Maple Glaze: In a saucepan, melt the butter. Add the brown sugar, milk, and corn syrup. Bring the mixture to a simmer over medium heat. Remove from heat, then stir in the maple extract and powdered sugar until smooth.
- Glaze the Donuts: Dip the cooled donut bars into the maple glaze, allowing any excess to drip off. Place them on a wire rack to let the glaze set.
Notes
Yeast Activation: Ensuring the water and milk are at the right temperature (around 110°F) is crucial for proper yeast activation.
Dough Consistency: The dough should be soft but not overly sticky. Adjust with small amounts of flour or liquid as needed.
Oil Temperature: Maintaining the oil between 360-375°F ensures the donuts cook evenly without absorbing excess oil.
Glazing: For a thicker glaze, let it cool slightly before dipping.
- Prep Time: 15 minutes
- Rise Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 347 kcal