This maple bar recipe has been a weekend ritual in my kitchen ever since I first learned how butter, sugar and yeast can transform into something deeply nostalgic. I discovered this technique on a rainy Saturday when I wanted to replicate the long, glossy bars from my favorite shop without leaving the house. The result is a light-yet-chewy interior with a thin, delicate crust that crisps in hot oil and then takes on a thick ribbon of maple-sweet glaze. Every bite has a gentle chew, a buttery richness from the egg yolks and butter, and a pronounced maple note that isn’t cloying—perfect with coffee.

Making these at home means you control the maple flavor and the texture. The dough rests slowly for a more complex flavor; the frying is fast but precise; and the glaze is intentionally thick so it sets into that classic sheen. I love that the dough uses simple pantry staples yet rewards patience. These are the kind of treats that bring people together—neighbors drop by, kids hover impatiently, and the kitchen fills with the most comforting aroma.

Ingredients

• Water (lukewarm): 1 cup — lukewarm (about 100–110°F) activates the instant yeast without killing it. Use filtered water if your tap is heavily chlorinated.
• Granulated sugar: 1/2 cup — feeds the yeast and adds a touch of sweetness to the dough's structure; avoid superfine unless that's what you have on hand.
• Butter: 1/4 cup softened — adds richness and tenderness; unsalted is best so you can control final salt levels.
• Egg yolks: 3 large — yolks enrich the dough, giving it color, chew and a silkier crumb compared with whole eggs.
• Instant yeast: 1 tablespoon — this formula is built for instant yeast; if using active dry, proof briefly in the lukewarm water first.
• Salt: 1 1/4 teaspoons — balances sweetness and strengthens gluten for better structure.
• Vanilla extract: 1 teaspoon — rounds the maple and buttery notes with warm aromatics.
• Bread flour: 3 1/2 cups — higher protein gives that chew and dough strength for shaping long bars.
• Baking powder: 1/2 teaspoon — a small lift agent to help the interior stay light during frying.
• Oil for frying: neutral oil (vegetable or canola), enough to fill a deep pot 2 inches deep — choose an oil with a high smoke point.
• Powdered sugar (for glaze): 2 cups — creates a thick, pipeable glaze that sets with a gloss.
• Pure maple syrup: 1/2 cup — real maple gives authentic flavor; grade A works perfectly.
• Butter (glaze): 1 tablespoon melted — adds sheen and mouthfeel to the glaze.
• Maple extract: 1/2 teaspoon — optional but intensifies maple aroma without thinning the glaze.

Instructions

Combine the wet ingredients: In the bowl of a stand mixer fitted with a dough hook, pour 1 cup lukewarm water, 1/2 cup granulated sugar, 1/4 cup softened butter, 3 egg yolks, 1 tablespoon instant yeast, 1 1/4 teaspoons salt and 1 teaspoon vanilla. Mix on medium-low just until ingredients are homogenous—about 30–60 seconds—to avoid overworking at this stage. Add dry ingredients and form dough: Whisk together 3 1/2 cups bread flour and 1/2 teaspoon baking powder in a separate bowl, then add gradually to the mixer while running on low. Stop when dough pulls away from the bowl sides but remains slightly sticky. Add 1 tablespoon flour at a time only if too wet. Knead: Knead on medium-low for 5 minutes in the mixer. If kneading by hand, work for about 10 minutes until smooth and elastic. You want a soft, slightly tacky dough that springs back slowly when pressed. First rise: Transfer dough to a lightly oiled bowl, cover with plastic wrap and rest in a warm spot until doubled, about 1 hour. Temperature around 75–80°F is ideal; cooler temps just take longer and develop more flavor. Shape the bars: Turn dough onto a floured surface and roll gently to a 10x12-inch rectangle. Trim uneven edges if desired, then cut into two 5x12-inch strips and cut each strip into six equal bars (12 total). Place bars on parchment-lined baking sheets, cover loosely and let proof about 1 hour until puffy. Fry: Line a baking sheet with a wire rack. Heat oil in a deep, heavy saucepan to 350°F. Fry bars one at a time for ~1 minute per side until golden; maintain temperature by adjusting heat. Drain on the rack and cool completely before glazing. Make the maple glaze: Whisk 2 cups powdered sugar with 1/2 cup pure maple syrup, 1 tablespoon melted butter and 1/2 teaspoon maple extract until smooth. It should be thick enough to cling but loose enough to coat when dipped. Glaze and set: Dip the top half of each bar into the glaze, allow excess to drip back into the bowl, then return to the wire rack to set. Serve once glaze is tacky—about 10–15 minutes.

Storage Tips

These bars are best within 24 hours. Store at room temperature in a single layer in an airtight container to preserve the glaze sheen and the fried crust. If you must refrigerate (warmer climates), separate layers with parchment to avoid sticking and bring to room temperature before serving to revive the texture. For longer storage, freeze unglazed bars individually wrapped for up to 3 months; thaw, then reheat briefly in a 300°F oven for 4–6 minutes and glaze fresh.

Ingredient Substitutions

If you’re out of bread flour, substitute all-purpose flour plus 2 tablespoons per cup to approximate the higher protein content; expect a slightly softer chew. Swap unsalted butter for salted but reduce added salt by 1/4 teaspoon. For a dairy-free glaze, use vegan butter and make sure your powdered sugar is free of bone char processing if that’s a concern. You can omit the maple extract if your maple syrup is robust—extract simply amplifies the aroma.

Serving Suggestions

Serve warm or room temperature alongside strong coffee or a latte. Garnish with flaky sea salt for a salted-maple twist or toasted pecans for crunch. For a brunch board, pair with fresh berries, yogurt, and breakfast sausage. The long shape makes them ideal for sharing; slice lengthwise for easy, bite-sized pieces at a party.

Cultural Background

The maple bar is a North American classic originating from American and Canadian doughnut traditions that celebrate maple syrup as a regional staple. Variations appear in many West Coast shops—glazed lengthwise and sometimes filled. Using pure maple syrup in the glaze honors the ingredient’s importance in early colonial and indigenous foodways, where maple was a primary sweetener long before cane sugar arrived.

Seasonal Adaptations

In autumn, add a pinch of ground cinnamon and nutmeg to the glaze for warm spice notes. For spring, fold a tablespoon of lemon zest into the dough for a bright lift. Holiday variations include dipping bars in a brown-butter glaze topped with toasted walnuts, or adding a thin layer of cream cheese icing for festive richness.

Meal Prep Tips

Mix the dough the evening before and refrigerate after the first brief rise to build flavor. On the day, shape, proof and fry—this saves morning fuss. Use shallow baking sheets lined with parchment for proofing and keep them covered with a loose baking sheet to prevent drying. For parties, fry earlier in the day and finish with a fresh coat of glaze just before serving.

There’s a special satisfaction in taking a familiar shop item and making it from scratch: the kitchen smells incredible, the texture is unbeatable, and the moment you hand someone a warm, glazed bar you made is pure joy. Try the overnight dough rest once—you’ll notice a deeper, rounder flavor and less active proofing in the morning.