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Authentic Homemade Maple Bars Recipe

A close-up stack of golden brown, rectangular maple bars generously topped with a thick, white glaze.
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Make bakery style maple bars from scratch using a soft, yeasted dough and a rich, pure maple syrup glaze. This is the best maple bar recipe for a weekend breakfast pastry.

Ingredients

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  • 1 cup whole milk, warm (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • Vegetable oil, for frying
  • 1 cup pure maple syrup (Grade A Dark or Very Dark)
  • 2 cups powdered sugar
  • 1/4 cup heavy cream or milk
  • 1 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the yeast over the top. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/4 cup sugar, eggs, and melted butter to the yeast mixture. Whisk briefly.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  6. Shape the bars: Gently punch down the dough. On a lightly floured surface, roll the dough out into a rectangle about 1/2 inch thick. Use a sharp knife or pizza cutter to cut the dough into rectangular bars, about 4 inches by 2 inches.
  7. Second rise: Place the cut bars on parchment-lined baking sheets, leaving space between them. Cover loosely and let rise for 30 to 45 minutes until puffy.
  8. Fry the bars: Pour 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). Carefully fry the bars in batches, turning once, for about 1 to 2 minutes per side, until golden brown.
  9. Drain: Remove the fried bars with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
  10. Make the maple glaze: While the bars cool slightly, whisk together the pure maple syrup, powdered sugar, heavy cream, and vanilla extract in a medium bowl until smooth. If the glaze is too thick, add a few more drops of cream.
  11. Glaze the bars: Dip the tops of the warm maple bars into the glaze, or drizzle generously over them. Let the glaze set before serving.

Notes

  • For the best flavor in your maple glaze, use high-quality, dark pure maple syrup. Avoid pancake syrup substitutes.
  • If you prefer baked maple bars, you can bake the cut dough at 375°F (190°C) for 12 to 15 minutes until lightly golden, then glaze.
  • To keep the bars soft, store them in an airtight container at room temperature for up to two days.

Nutrition

Find it online: https://rosatasty.com/best-maple-bars-recipe-from-scratch/