A Maple Bar Donut, also called a Maple Long John, is a soft, chewy, yeasted rectangular donut finished with a buttery maple glaze. This recipe recreates that donut-shop favorite at home with straightforward steps and consistent results.
Watching the dough rise and knowing a tray of warm, glazed donuts is coming is one of my favorite kitchen moments. This method reliably delivers pillowy, tender bars that are easy enough for a weekend baking session yet impressive enough for guests.
Homemade donuts are special — this recipe keeps things simple while producing that classic bakery texture and flavor.
What I Love About This Maple Bar Donut Recipe
- Bakery-style at home: Soft, airy bars with a smooth maple glaze.
- Comfort of homemade: Simple technique that yields dependable, delicious results.
- Great for serving: Ideal for brunch or company — they disappear fast.
Ingredients
- Warm milk
- Active dry yeast
- Granulated sugar
- Eggs
- Unsalted butter
- Vanilla extract
- Salt
- All-purpose flour
- Canola oil or solid vegetable shortening for frying
- Pure maple syrup
- Maple extract
- Powdered sugar
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
- Knife or dough cutter
- Baking sheet
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Medium saucepan
- Wire rack
How To Make Maple Bars
This overview covers the main steps. For exact measurements and timing, use the recipe card below.
Make the Donut Dough
- Whisk warm milk and yeast in a large measuring cup; let it bloom 5–10 minutes until frothy.
- In a stand mixer bowl, combine the yeast mixture with sugar, eggs, vanilla, and salt.
- With the dough hook attached, add flour gradually on low speed. Increase to medium and knead 4–5 minutes until smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise in a warm place 1–1½ hours until doubled.
Roll Out and Shape the Maple Bars
- Punch down the dough and roll it on a floured surface to about 1/2-inch thickness.
- Cut into 3×6-inch rectangles and place on a parchment-lined baking sheet. Cover and let rise 30 minutes.
Fry the Donuts
- Heat oil in a heavy pot to 350°F. Line plates with paper towels.
- Fry 2–3 bars at a time without overcrowding for about 1–2 minutes per side, until golden brown.
- Transfer fried bars to the paper-lined plates and repeat with remaining dough.
Make the Maple Glaze
- Melt butter in a medium saucepan over medium heat.
- Add maple syrup and bring to a brief boil over medium-high heat.
- Remove from heat and whisk in vanilla, maple extract, powdered sugar, and a pinch of salt until smooth and slightly thickened.
Glaze the Donuts and Serve
- Dip each warm donut into the maple glaze or spoon the glaze over the top, letting excess drip off.
- Place glazed bars on a wire rack to set. They are best enjoyed within 12 hours.
Crucial Recipe Tip
Maintain the oil temperature at 350°F between batches to prevent the donuts from soaking up excess oil.
Storage Tips
SERVE: Best warm or within 12 hours.
STORE: Keep leftovers in an airtight container at room temperature up to 1 day, though texture is best on the first day.
Recipe FAQs
Can I use a different type of flour?
All-purpose flour is recommended for the expected texture. Substituting other flours can change dough hydration and final texture.
What if my dough doesn’t rise properly?
Check your yeast for freshness and ensure the milk is warm, not hot. Inactive yeast or a cool environment can prevent proper rising.
Can I use a different oil for frying?
Canola oil is preferred for its high smoke point. Some bakers use vegetable shortening (Crisco) for a slightly different texture and flavor.
Maple Bar Donut
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
- Knife or dough cutter
- Baking sheet
- Deep fryer or large heavy-bottomed pot
- Medium saucepan
- Wire cooling rack
- Ruler
- Instant-read thermometer
Ingredients
DOUGHNUT DOUGH:
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 4 cups canola oil or vegetable shortening for frying
MAPLE GLAZE:
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 2 cups powdered sugar
- Pinch of salt
Instructions
Make the Donut Dough:
- Whisk the warm milk and yeast together and let it bloom 5–10 minutes until frothy.
- Pour into a stand mixer bowl and whisk in sugar, eggs, vanilla, and salt.
- Attach the dough hook and add flour gradually on low. Increase to medium and knead 4–5 minutes until smooth and stretchy. Add flour 1 tablespoon at a time if sticky.
- Lightly grease a bowl, place the dough inside, cover, and let rise in a warm spot 1–1½ hours until doubled.
Roll Out and Shape the Maple Bars:
- Punch down the dough and roll on a floured surface to 1/2-inch thick.
- Cut into 3×6-inch rectangles and arrange on a parchment-lined baking sheet.
- Cover and let rise 30 minutes.
Fry the Donuts:
- Heat oil to 350°F and line plates with paper towels.
- Fry 2–3 bars at a time 1–2 minutes per side until golden brown.
- Drain on paper towels and repeat until all bars are fried.
Make the Maple Glaze:
- Melt butter in a medium saucepan over medium heat.
- Stir in maple syrup, bring briefly to a boil, then remove from heat.
- Whisk in vanilla, maple extract, powdered sugar, and a pinch of salt until smooth and slightly thickened.
Glaze the Maple Bars:
- Dip each donut into the glaze or spoon the glaze on top; let excess drip off.
- Place glazed bars on a wire rack to set.
Serve:
- Serve immediately. Best eaten within 12 hours.
Nutrition
Nutrition information is approximate.
Additional Info