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Brown Butter Maple Donut Bars Recipe

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  • Author: Olivia
  • Prep Time: 20 minutes plus 6-12 hours chilling and 2 hours proofing
  • Cook Time: 10 minutes frying plus 7 minutes glaze preparation
  • Total Time: Approximately 9 to 14 hours (including chilling and proofing)
  • Yield: 12 donut bars 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

Delight in these Brown Butter Maple Donut Bars, a perfect blend of rich, tender dough fried to golden perfection and topped with a luscious brown butter maple glaze. This recipe features a slow-rise yeast dough enriched with butter and eggs, fried until fluffy and golden, then finished with a sweet and nutty glaze that brings classic maple syrup and the complex flavor of browned butter together in every bite.

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 (roughly two stacked quarters in height).
  6. 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 with an offset spatula or bench scraper and place onto a parchment-lined baking sheet, spacing a few inches apart.
  7. 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.
  8. 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.
  9. Fry Bars: Fry the bars in batches for about 1 to 2 minutes per side, until puffed and deep golden brown. Bars should float immediately and oil bubbles should be gentle.
  10. 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 to ensure glaze adheres well.
  11. 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, about 5 to 7 minutes. Remove from heat and cool 2 to 3 minutes.
  12. 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.
  13. Glaze Donut Bars: Immediately drizzle the glaze over cooled donut bars or dip tops into the warm glaze for a bakery-style finish. Serve and enjoy.

Notes

  • Ensure oil temperature stays steady at 325°F for even frying without burning.
  • Chilling the dough overnight helps develop flavor and makes it easier to roll and cut.
  • If dough is sticky, add flour gradually during kneading and rolling to avoid tough bars.
  • Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
  • Glaze consistency can be adjusted with milk; add gradually for desired pourability.
  • Store donut bars in an airtight container; best eaten within 2 days for freshness.

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