Maple Donut Bars From Scratch

The first time I made maple donut bars from scratch, I was trying to recreate a memory.

It was 1991 in Portland, Oregon. I was 15, homesick, and crashing on my cousin Elena’s couch during a summer food internship. One morning, she handed me a warm, sticky pastry wrapped in wax paper. I bit in — soft yeasty dough, golden edges, and that maple glaze. It was unlike anything I’d had back home in Texas.

Years later, after working in patisseries in Europe and cooking for five kids under one roof, that flavor still takes me back. I call these my “retro bakery” bars. But better — because these maple donut bars from scratch don’t come from a fryer vat. They come from heart and home.

What Are Maple Donut Bars?

Maple donut bars, sometimes called maple bars, are long, yeast-raised donuts shaped like rectangles instead of rings. They’re fluffy on the inside, golden on the outside, and topped with a rich maple glaze. They’re iconic in West Coast bakeries — especially in Washington, Oregon, and California — and traditionally deep-fried. But my version skips the fryer and uses an easy bake-and-glaze method. No grease. No guilt. Just warm, pillowy maple joy.

Why You’ll Love These Maple Donut Bars From Scratch

• No frying! These are baked to golden perfection.
• That real maple glaze is buttery, smooth, and doesn’t crust over like store-bought.
• The dough rises high and tender, thanks to strong kneading and a slow proof.
• Great for freezing and reheating — kids love them in lunchboxes!
• Pork-free, alcohol-free, and made with simple pantry staples.

Tips for Making the Best Maple Donut Bars

I’ve tested these a dozen times in my home kitchen. Here’s what works:

• Use bread flour. It gives a chewier bite and better structure.
• Don’t rush the rise. Let the dough double completely — no shortcuts.
• Real maple extract matters. Don’t swap it for imitation or vanilla.
• Shape carefully. Use a sharp bench scraper for clean, bakery-style rectangles.
• Glaze while warm. That way it sets into the dough instead of sliding off.

Ingredients

For the Dough:

• 3 cups bread flour
• 2 ¼ tsp active dry yeast
• 2 tbsp granulated sugar
• ¾ cup warm whole milk (110°F)
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 tsp salt

For the Maple Glaze:

• 2 tbsp butter
• ½ cup brown sugar
• ¼ cup milk
• 1 ½ cups powdered sugar
• 1 ½ tsp real maple extract

How to Make Maple Donut Bars From Scratch

1. Make the Dough

Whisk yeast, warm milk, and sugar in a stand mixer bowl. Let sit 5–10 minutes until foamy. Add melted butter, egg, salt, and 2 ½ cups flour. Mix with dough hook for 8–10 minutes, adding remaining flour if needed. Dough should be soft, smooth, and slightly sticky.

2. First Rise

Form into a ball. Place in an oiled bowl, cover, and let rise in a warm spot until doubled — 60 to 90 minutes.

3. Shape the Bars

Roll dough into a 9×12-inch rectangle, about ¾-inch thick. Cut into 8 bars with a floured knife or scraper. Transfer to a parchment-lined baking sheet.

4. Second Rise

Cover loosely and let rise again 30–40 minutes. Meanwhile, preheat oven to 375°F (190°C).

5. Bake

Bake bars for 10–12 minutes, until puffed and lightly golden — not too dark. Cool slightly.

6. Make the Maple Glaze

In a saucepan, melt butter and brown sugar. Add milk and simmer 2 minutes. Remove from heat, whisk in powdered sugar and maple extract until smooth.

7. Glaze the Donuts

While bars are still warm, spoon glaze generously over each. Let it drip and set. Serve warm.

Tools You’ll Need

• Stand mixer with dough hook
• Mixing bowls
• Bench scraper or sharp knife
• Rolling pin
• Parchment paper
• Medium saucepan (for glaze)
• Silicone spatula

Top Tips for Perfect Maple Donut Bars

• Knead long enough. You want a dough that springs back — not sticky or loose.
• Don’t overbake. These aren’t dinner rolls — take them out when just golden.
• Glaze thick, not runny. Add more powdered sugar if glaze is too loose.
• No maple extract? Use maple syrup and a touch of instant espresso for depth.
• Add texture. Crumble toasted walnuts or candied beef bacon on top if desired.

Storing and Reheating Tips

• Store in an airtight container at room temp for 2 days.
• Freeze unglazed bars up to 2 months. Thaw overnight, then warm and glaze fresh.
• Reheat in a microwave for 10 seconds or oven at 300°F for 5 minutes.

FAQs

What is the difference between a Long John donut and a Maple Bar?

A Long John is the umbrella term for a long, rectangular yeast donut, often topped with chocolate or maple glaze. A maple bar is a specific Long John with maple glaze. So all maple bars are Long Johns, but not all Long Johns are maple bars.

Are maple bars deep fried?

Traditionally, yes. Most bakery maple bars are deep-fried in oil. My version is baked, making it easier and cleaner to make at home with no sacrifice in flavor.

Are maple bars a West Coast thing?

They sure are! Maple bars are especially common in donut shops across California, Oregon, and Washington. You’ll often find them alongside apple fritters and bear claws in old-school bakeries.

What are the ingredients in Safeway maple bar?

Safeway’s version includes enriched wheat flour, sugar, water, soybean oil, yeast, whey, artificial flavors, and preservatives. My from-scratch maple donut bars skip the additives and use real milk, eggs, and maple extract for a cleaner, richer taste.

Conclusion

Biting into one of these maple donut bars from scratch is like a bite of Sunday morning. Warm, golden, sweet, and deeply nostalgic. Whether you’re from the West Coast or a small Texas kitchen like mine, these donuts are an invitation to slow down and savor the moment.

And trust me — once you smell that maple glaze bubbling on the stove, you won’t wait long.

Maple Donut Bars From Scratch

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• Author: Kelly Merritt
• Total Time: 2 hours 30 minutes
• Yield: 8 bars 1x
• Diet: Vegetarian

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Description

Soft, fluffy maple donut bars made from scratch and baked instead of fried. Topped with a rich, buttery maple glaze — perfect for cozy weekends or holiday brunch.

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Ingredients

Scale 1x2x3x

• 3 cups bread flour
• 2 ¼ tsp active dry yeast
• 2 tbsp granulated sugar
• ¾ cup warm whole milk (110°F)
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 tsp salt
• 2 tbsp butter (for glaze)
• ½ cup brown sugar (for glaze)
• ¼ cup milk (for glaze)
• 1 ½ cups powdered sugar
• 1 ½ tsp real maple extract

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Instructions

1. Whisk yeast, warm milk, and sugar. Let foam for 5–10 minutes.
2. Add butter, egg, salt, and most of the flour. Mix with dough hook for 8–10 minutes.
3. Form into a ball. Let rise in oiled bowl until doubled, 60–90 minutes.
4. Roll into 9×12” rectangle, ¾-inch thick. Cut into 8 bars. Place on parchment-lined sheet.
5. Let rise again, uncovered, for 30–40 minutes. Preheat oven to 375°F.
6. Bake for 10–12 minutes until lightly golden.
7. In saucepan, melt butter and brown sugar. Add milk, simmer 2 minutes. Remove from heat, stir in powdered sugar and maple extract until smooth.
8. Spoon glaze over warm bars. Let set before serving.

Notes

Use bread flour for chew. Don’t overbake — remove when barely golden. Glaze while still warm for best absorption.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 310
• Sugar: 22g
• Sodium: 230mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 45mg

Keywords: maple donut bars, maple bars, baked donuts, maple glaze, homemade donuts

Kelly Merritt