Glazed Maple Bars are fluffy, golden pastries topped with rich maple icing—perfect for breakfast, brunch spreads, or indulgent coffee pairings.

Ingredients You’ll Need

You’ll be delighted by how a handful of everyday ingredients can transform into irresistibly fluffy Glazed Maple Bars. Each ingredient plays its part to create the light interior, golden crust, and rich maple finish that make these bars so special.

Active dry yeast: The secret to achieving a dough that rises beautifully and bakes up tender, giving your maple bars their signature fluffiness.

Warm water (110°F): The perfect temperature helps activate the yeast—if it’s too hot or too cold, your dough just won’t puff.
Warm milk: Adds richness and helps the dough stay soft, pale, and tender.
Granulated sugar: Balances out the savory notes and lends a subtle sweetness to both the dough and the finished bars.

Unsalted butter (melted): Brings a gentle buttery flavor that makes your maple bars positively melt-in-your-mouth.
Salt: Just a touch to enhance flavors and keep the sweetness in check.
Large egg: Makes the dough extra supple and gives a golden hue once fried.

All-purpose flour: The foundation for your dough—feel free to add a little more if the dough is too sticky as you knead.
Vegetable oil: Needed for frying your bars to that gorgeous golden brown crispness on the outside.
Unsalted butter (glaze): This base for your maple glaze adds silkiness and a hint of richness.

Brown sugar (packed): Gives the glaze a deep caramel undertone that pairs so well with maple.
Milk (for glaze): Helps thin out the glaze, making it perfectly dippable, but never runny.
Powdered sugar: Ensures your glaze is super smooth and sweet without grittiness.

Maple extract: The star player for that irresistible maple aroma and flavor in every bite.

How to Make Glazed Maple Bars

Step 1: Activate the Yeast

Begin your Glazed Maple Bars journey by dissolving the active dry yeast into warm water. Give it a gentle stir, then let it sit for five minutes. You’ll know things are working when you spot foamy bubbles on top—this means your yeast is ready to fuel those airy, bakery-style bars.

Step 2: Mix Up the Dough

In a big mixing bowl, combine the yeast mixture with warm milk, sugar, melted butter, salt, and egg. Gradually fold in your flour until a soft dough comes together. The dough should feel tacky but not messy—add extra flour only if needed, just a tablespoon at a time.

Step 3: Knead and First Rise

Turn the dough out onto a lightly floured surface and knead away for about 5 to 7 minutes. You’re looking for a smooth, elastic texture that feels bouncy under your hands. Once kneaded, set your dough in a greased bowl, cover it, and let it rise for an hour or until it’s doubled in size and looks like a fluffy cloud.

Step 4: Shape and Second Rise

When your dough has puffed up, roll it out to about 1/2-inch thickness. Use a sharp knife or a pizza cutter to make rectangles roughly 4 by 2 inches—the classic maple bar shape. Lay them onto a parchment-lined baking sheet, cover, and allow another 30 minutes for them to get delightfully puffy.

Step 5: Fry to Golden Perfection

Now for the fun part! Heat up your vegetable oil to 350°F in a deep fryer or a heavy-bottomed pot. Fry the bars in batches, giving them just about a minute on each side. They should turn golden brown and float to the top when they’re done. Let them drain on paper towels so they stay crisp—not greasy.

Step 6: Glazed Maple Bars Magic

To create that signature Glazed Maple Bars finish, melt butter in a saucepan, then stir in your brown sugar and a splash of milk. Let it bubble and get glossy, then take off the heat and whisk in powdered sugar and the maple extract. While your bars are still warm, dip each one top-down into the maple glaze and let them set on a wire rack to drip and shine.

How to Serve Glazed Maple Bars

Garnishes

While the classic Glazed Maple Bars are plenty satisfying, you can sprinkle them with toasted chopped pecans, a dusting of extra powdered sugar, or a pinch of sea salt for a gourmet twist. A zigzag of melted white or dark chocolate also adds a lovely contrast!

Side Dishes

Pair your Glazed Maple Bars with a cup of rich, dark coffee or a frothy latte for the full bakery-at-home experience. For a leisurely brunch, serve alongside fresh fruit, crispy bacon, or a fluffy egg casserole to balance out the sweetness.

Creative Ways to Present

Stack your Glazed Maple Bars on a tiered cake stand or neatly arrange them in a rustic basket lined with parchment. If you’re serving for a party, slice them into smaller bars and spear each with a pick for a fun, shareable twist. Kids love a maple bar sundae—just top with a dollop of whipped cream and a cherry!

Make Ahead and Storage

Storing Leftovers

Store leftover Glazed Maple Bars in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm or humid, pop them in the fridge for a day or two extra, but always let them come to room temperature before serving for the best texture.

Freezing

You can freeze Glazed Maple Bars, glazed or unglazed, for up to 2 months. Place them in a single layer in a freezer bag and squeeze out as much air as you can. Thaw at room temperature before enjoying or move on to reheating for that just-fried taste.

Reheating

To revive that fresh-from-the-bakery softness, warm Glazed Maple Bars for about 10 seconds in the microwave. For a slight crisp, reheat them briefly in a 300°F oven. Either way, you’ll love how the maple glaze softens and shines again.

FAQs

Can I bake these instead of frying?

You can bake your maple bars at 375°F for 10 to 12 minutes until golden, but frying gives them the signature texture and crumb. Baking makes them a bit more bread-like, but still delicious!

Do I absolutely need maple extract for the glaze?

Maple extract delivers that classic maple flavor—nothing else compares! If you must substitute, a little real maple syrup will add flavor, but the punch won’t be as strong.

What should I do if my dough is too sticky?

Sticky dough is normal, but if it’s unworkable, add flour one tablespoon at a time as you knead. It should be soft but not gluey—don’t overdo it or your bars won’t be as light.

Can I make the dough the night before?

Absolutely! Mix and knead your dough, then let it rise overnight in the fridge. The slow fermentation adds more flavor, and you can finish shaping and frying in the morning.

Why isn’t my maple glaze smooth?

If your glaze is lumpy, sift your powdered sugar before whisking it in, and make sure to add it while the butter and brown sugar mixture is still warm and loose. Stir well, and it should come together silky and shiny.

Final Thoughts

If you’ve ever longed for the taste of bakery Glazed Maple Bars without leaving your kitchen, this recipe is your delicious answer. Once you try these pillowy, golden treats with their signature maple glaze, odds are you’ll find any excuse to make them again and again. Happy frying!

More Maple & Donut-Inspired Delights to Satisfy Your Sweet Tooth

If these Glazed Maple Bars have awakened your craving for comforting sweets, you’re in for a treat. Start your day with fluffy indulgence by trying our Pancake Donuts, a hybrid breakfast that’s just as dreamy. For something classic with a twist, our Strawberry Cheesecake Donuts offer a rich filling encased in a golden shell. Want more maple magic? Don’t miss our Apple Blondies with Maple Glaze, where fall flavors meet gooey perfection. If you’re a croissant fan, the Boston Cream Croissant Loaf gives layers of custard and chocolate wrapped in buttery dough. And for an irresistible no-bake option, the Maple Pecan Cheesecake Delight is a show-stopping dessert with creamy depth and nutty crunch.

Glazed Maple Bars Recipe

4.8 from 121 reviews

Author: Chef
Total Time: 2 hours
Yield: 12 bars

Diet: Vegetarian

Print Recipe

Description

These homemade glazed maple bars are a classic bakery favorite you can craft in your own kitchen. Featuring a pillowy yeast-raised dough fried to golden perfection and topped with a luscious maple glaze, they’re perfect for breakfast, brunch, or a sweet afternoon treat.

Ingredients

Scale

For the Dough:

1 packet (2 1/4 tsp) active dry yeast

1/4 cup warm water (110°F)
3/4 cup warm milk
1/4 cup granulated sugar

1/4 cup unsalted butter, melted
1/2 teaspoon salt
1 large egg

3 cups all-purpose flour (more as needed)
Vegetable oil, for frying

For the Maple Glaze:

1/4 cup unsalted butter

1/2 cup brown sugar, packed
2 tablespoons milk
1 cup powdered sugar

1/2 teaspoon maple extract

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Instructions

Activate the Yeast: In a small bowl, dissolve the yeast in warm water and set aside for 5 minutes until it becomes foamy. This ensures your yeast is active and ready to help the dough rise.

Mix the Dough: In a large mixing bowl, combine the activated yeast mixture with warm milk, granulated sugar, melted butter, salt, and the egg. Gradually stir in the all-purpose flour until a soft dough begins to form and pulls away from the sides of the bowl.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 5–7 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm area for 1 hour, or until doubled in size.
Shape the Bars: Gently punch down the risen dough and roll it out to about 1/2-inch thickness. Use a sharp knife or dough cutter to cut the dough into rectangles, approximately 4×2 inches each. Arrange them on a parchment-lined baking sheet, cover, and let rise again for 30 minutes until puffy.

Fry the Doughnuts: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the bars in batches for about 1 minute per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Prepare the Maple Glaze: In a small saucepan, melt the butter, then add brown sugar and milk. Whisk continuously over medium heat until smooth and bubbling. Remove from heat and whisk in the powdered sugar and maple extract until smooth and glossy.
Glaze the Maple Bars: While the doughnuts are still warm, dip the tops of each bar into the maple glaze, allowing any excess to drip back into the bowl. Place glazed bars on a wire rack to set.

Notes

For extra maple flavor, add a few drops more maple extract to the glaze if desired.
If your glaze becomes too thick, thin it with a splash of milk; if too thin, add a little more powdered sugar.
Maple bars are best enjoyed the same day, but can be stored airtight for up to 2 days.

Be sure oil stays around 350°F to avoid greasy or undercooked doughnuts.

Prep Time: 20 minutes
Cook Time: 10 minutes

Category: Desserts
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 310
Sugar: 19g

Sodium: 110mg
Fat: 14g
Saturated Fat: 6g

Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g

Fiber: 1g
Protein: 4g
Cholesterol: 42mg