Description

Classic Maple Bars are fluffy, fried yeast dough bars topped with a rich, sweet maple glaze. This delightful treat features a soft dough made with milk, butter, and eggs, fried to a golden perfection and generously coated in a buttery maple glaze that combines brown sugar, powdered sugar, and maple extract for an irresistible finish. Perfect for breakfast or dessert, these bars offer a perfect balance of lightness and sweetness.

Ingredients

For the Bars:

3/4 cup milk
3 tablespoons butter
3 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1 package quick-rise yeast (2 1/2 teaspoons)
2 large eggs
1/2 teaspoon vanilla extract
Oil (for frying, about 1 1/2 to 2 inches in depth)

For the Maple Glaze:

1/4 cup unsalted butter (1/2 stick)
1/2 cup brown sugar
3 tablespoons milk
1 tablespoon corn syrup
2 teaspoons maple extract
2 cups powdered sugar

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Instructions

Heat the Milk and Butter: In a medium saucepan over medium heat, heat the milk and butter until the butter has melted and the mixture is hot but not boiling, about 125°F. Remove from heat and set aside.
Mix the Dough: Fit a stand mixer with a paddle attachment. In the mixer bowl, combine 2 1/4 cups of flour, sugar, salt, and yeast. Mix on low speed. Slowly add the hot milk mixture, then increase speed to medium and beat until well combined. Add eggs and vanilla extract and beat for 2-3 minutes until fluffy. Add remaining 1 cup flour and beat for another 1-2 minutes until smooth but sticky dough forms.
First Rise: Lightly grease a large bowl. Transfer dough into the bowl and cover with a clean kitchen towel. Let the dough rise in a warm place until nearly doubled in size, about 45 minutes.
Prepare Baking Sheets: Line a baking sheet with waxed paper and lightly brush it with oil. Line another baking sheet with paper towels and set aside for frying.
Shape the Bars: Turn the risen dough onto a well-floured surface. Roll out with a floured rolling pin into a 12 x 8-inch rectangle. Cut into 12 bars about 4 inches long and 2 inches wide using a sharp knife or pizza cutter. Transfer bars to the oiled, waxed paper-lined baking sheet, cover with a towel, and let rise for another 30 minutes.
Heat Oil for Frying: In a deep fryer or a heavy skillet with deep sides, heat oil to about 350°F, ensuring you have about 1 1/2 to 2 inches of oil.
Fry the Bars: Carefully fry 2-4 bars at a time without overcrowding. Cook each side for 1-2 minutes until golden dark brown. Remove and drain on the paper towel-lined baking sheet. Repeat with remaining bars, allowing oil to return to temperature.
Make the Maple Glaze: In a small saucepan, combine butter and brown sugar. Whisk in milk and heat over medium heat for 3-5 minutes, stirring frequently until butter melts and sugar dissolves. Remove from heat and stir in corn syrup and maple extract. Gradually whisk in powdered sugar, 1/2 cup at a time, until smooth. Add 1-2 teaspoons more milk if glaze is too thick.
Glaze the Bars: Once bars are cool enough to handle, dip the top side of each bar into the maple glaze. Place on a wire rack with glaze side up and allow the glaze to set for 10-15 minutes before serving.

Notes

The dough will be sticky; be generous with flour when rolling out.
Do not overcrowd the fryer to ensure even cooking and maintain oil temperature.
Use a candy or deep-fry thermometer to monitor oil temperature for safety and best results.
The maple glaze can be adjusted by adding more milk for a thinner consistency.
Bars are best enjoyed fresh but can be stored covered at room temperature for up to 2 days.