Last updated on May 18th, 2020
When I moved from Spokane, Washington to New York City many decades ago, my biggest culture shock was not the traffic or the noise. It was the absence of maple bars! How could these gorgeous glazed pastries be so utterly unknown in the city that never sleeps? Sad but true, maple bars are just a West Coast thing. If you want them in the Midwest, or in regions that border the Atlantic ocean, you have to make them for yourself.
And here, just for fun, is my step-by-step recipe for Maple Bars:
To start, tip 1/2 cup warm water and 2 1/4 teaspoons active dry yeast into a large bowl, and violently whisk them together.
Then whisk in each of the following:
1/2 cup warm milk…
1/3 cup sugar…
A large, handsome egg…
And 1 teaspoon salt.
Now ditch the whisk and replace it with a stout spoon.
Throw 1/3 cup soft shortening (or butter) into the bowl…
And use the spoon to break up the shortening into smallish bits.
Then add 2 cups all-purpose flour…
And stir the batter 100 times in the same direction. Stirring this way helps to develop the gluten in the dough. Or so I’ve been told.
Then add 2 additional cups of flour, and stir the works until a shaggy dough develops.
Dump the dough onto a lightly-floured board…
And knead it for 5 minutes, or until it becomes as smooth and elastic as a baby’s head. Or a baby’s bottom. I always confuse the two.
Anyway, put the dough in a large, greased bowl, and then flip the dough to grease its other side. Cover the bowl with plastic wrap, and let the dough rise in a warm location until doubled in volume — about 90 minutes. As you can see, my “warm location” is a common heating pad.
Want to delay your maple bar gratification? Let the dough rise overnight in your refrigerator.
Now punch down the dough, form it into a log on a lightly-floured board, and then cut the log in half.
With the help of a rolling pin (I love my French pin), form the dough into a 1/2-inch thick, 12- x 4-inch rectangle.
Then cut the rectangle into 6 2-inch x 4-inch bars.
Put the bars on a parchment-lined baking sheet or board, cover them with greased (or non-stick-sprayed) plastic wrap, and let them rise until doubled in volume — 45 minutes to 1 hour.
Repeat the previous steps for the remaining dough.
When the clock strikes 10:49, pour 2 inches of vegetable oil into a 5-quart pot or Dutch oven, and heat the oil to 370°F over medium heat. No guessing here — use a deep-fry thermometer.
And then, with the help of a flat spatula, lift a bar of dough…
And gently lower it into the hot oil. Fry the bar until nicely browned — about 30 seconds per side. Feel free to fry 2 bars at a time.
Drain and cool the bars on paper towels.
If you’re like me, you’ll find an excuse to gobble a pastry while it’s still hot. I ate the one that resembled a football instead of a bar. Can’t serve that one to guests!
Onto the maple topping!
Toss 2 cups of confectioners’ sugar into a medium-size bowl.
Then add 1/2 cup of the darkest and purest maple syrup you can find…
And vigorously beat the two until they’re smooth and spreadable.
Use the back of a spoon or an offset spatula to spread the maple bliss on top of each bar.
Folks, these New York Maple Bars are every bit as delicious as the Spokane subjects I devoured as a child. They’re terrific for breakfast, brunch, or anytime. They make thoughtful gifts for thoughtful friends, too. That’s why I made them for you!
xKevin
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Here’s the printable:
You can produce these West Coast pastries no matter where you live. They're delicious for breakfast, brunch, and anytime you need fresh, donut-y lift!
Ingredients
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/2 cup warm water (about 110°F)
- 1/2 cup warm milk (about 110°F)
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon salt
- 1/3 cup shortening
- 4 cups all-purpose ("plain") flour
- Enough vegetable oil to reach 2 inches up the sides of a heavy 5 quart pot or Dutch oven
- 2 cups confectioners' sugar
- 1/2 cup pure maple syrup
Instructions
- In a large bowl, whisk together the yeast and water. Then whisk in the milk, sugar, egg, and salt. Add the shortening, and break it up, just a little, with a stout spoon. Then add 2 cups of the flour, and stir the mixture 100 times in the same direction to achieve a fairly smooth batter. Add the remaining flour, and mix with the spoon until a shaggy dough develops. Knead the dough on a lightly-floured board until smooth and elastic -- about 5 minutes. Put the dough in a large greased bowl, and then invert the dough to grease its other side. Cover the bowl with plastic wrap, and set it in a warm location until the dough doubles in volume -- about 90 minutes.
- Punch down the dough, and form it into a log on a lightly-floured board. Cut the log in half. One at a time, roll each half into a 12 x 4-inch rectangle. Then cut each rectangle into 6 2-inch-wide "bars." Place the bars on a parchment-lined baking sheet or board, and cover loosely with greased or non-stick-sprayed plastic wrap. Let rise until doubled in volume -- about 45 minutes.
- In a heavy 5-quart pot or Dutch oven, heat the oil to 370°F. Use a flat spatula to lift a bar of dough into the hot oil. One or two at a time, fry the bars until nicely browned -- about 30 seconds per side. Drain and cool the bars on paper towels.
- Put the confectioners' sugar and maple syrup in a medium-size bowl, and vigorously beat them with a spoon until thick and smooth. When the bars have cooled to room temperature, generously spread their tops with the maple glaze.
NOTE: This dough can be left to rise overnight in the refrigerator.
Brenda Johnson says
Yummy!!! These just may be my new favorite “Kevin recipe” item!!! I am so very fond of all things maple to begin with…but coupled with the crispish exterior and wonderfully soft, rich interior of these delights- an out of the park hit!!! Thanks for sharing Kevin!!!
Kevin Lee Jacobs says
Hi Brenda – Thanks for taste-testing these bars of sweet roll dough!
Karin Ward says
Looks great and not so hard, but can’t do it. Don’t have a stout spoon 🙁
Shirley says
Hello Kevin- from Spokane, WA. Maple bars are one of my favorite also. Thanks for the recipe I am going to be trying this out. Have a great Labor Day holiday.
Shirley
Joetta says
I’m from Philadelphia, and I’ve never heard of these! I’m so glad you have shared the recipe with us especially with the temperature dipping. They will definitely pair well with a cup of tea or coffee.
Kim says
These look fabulous – but I don’t deep fry. Have you tried them baked? Or is that just an insult?
Diana says
Growing up in Oregon, these were a frequent treat for me and everyone in our family. And it’s true, when you move away, the biggest culture shock is NOT being able to find them! I’ve been in Texas for 35 years and it’s impossible to find them in a bakery here!
THANK YOU so much for the recipe! Can’t wait to try it!
Mary W says
I’m one of the weirdos that doesn’t care for maple (or cilantro) but I bet these would be good made with cane syrup! Gotta give that a version a try and I also wonder if they can be baked. Fried funnel cakes are just not something to mess with – too delicious fried and anything else would fall flat so assume these would be the same?
Kevin Lee Jacobs says
Hi Kim and Mary W – Frying gives these pastries a light, fluffy, donut-like texture. I would not bake them.
Cheri says
We moved from Seattle 20 yrs ago to New England and were shocked as well! Our family favorite was maple bars from a variety of bakeries around the city and we couldn’t find one in NH to save our soul. We even brought some back when we were visiting one summer, not the same after the long night plane flight! After asking for years why they didn’t make them, they now have them everywhere , I too have made them and they were an instant hit.
Tammy W says
Your thought on freezing these after baked? I am terrified I will eat them all in one day… 🙂
Linda A says
I’ve never heard of these, Kevin. But I was never much of a donut fan and these
are kind of like donuts, yes? (just shaped differently).
I’m wondering if you could add a little maple syrup to the dough batter and
what that might be like ???
Cary says
Hahaha! You are correct. First time I ordered a maple bar at Dunkin’ they stared at me. You know, a raised donut in a bar, topped with maple icing. Oh, you mean a maple donut, they said. Okay, sure give me that. It is a maple bar, but is round, not bar shaped. Cracks me up that donuts are regional. I’m my world of SoCal, we had cake donuts, and raised donuts, those made with yeast. Maple bars are raised bars topped w/maple icing. Kev, if you want store bought maple bar ask for maple donut at Dunkin’. I got your back, my friend. Thanks for the recipe for homemade though. Certain your technique is BEST!
Lainey says
hmmm – any reason these can’t be done in a stand mixer?
Kevin Lee Jacobs says
Hi Lainey – I made this recipe twice last week, the first time in a stand mixer and the next entirely by hand. Both methods worked equally well.
Rev Donnamae Craber Grannemann says
I live in The Dalles Oregon and maple bars have been a part of my 76 years of living! They are my 99-year-old mother’s favorites, too. When we make them, we bake them, not deep fry, and they are delicious. Thanks, Kevin, for all your house tours, advice on growing things and great food treats! Happy Labor Day
Heidi L Engan says
Funniest thing ever to read this. My family moved to Philadelphia in the 1980 ‘s from the PNW much to my shock there were no maple bars…..how is this possible being in the region of maple syrup???? Well we lived back therefore three years and it wasn’t like I ate maple bars all the time but I enjoyed one a few times a years. When my family got off the plane from Philly to Seattle the first place we hit outside Seatac was a winchelles donuts and we got our maple bars. Enjoyed them so much. Thank you for sharing your story and recipe.
Shawnee says
Hey Kevin, went from Banff to Coeurd’Alene to Atlanta–long johns and maple bars–I’m always longing, so once fall comes in strong down here then it’ll be time to give these a try. Thank you and if you master long John bars, please share!
Frances says
Awesome. I lived in Canada many years and never heard of these; must write Cdn. friends. By coincidence I just bought a bottle of Quebec, Canada, maple syrup, for your chickpea pancakes, for about Au.$7.00, so shall try these maple bars!
Paula says
Golly, I’d forgotten all about maple bars! Donuts are nice, fatty things that I never indulge in anymore, and haven’t in decades. But a maple bar sounds like a good thing to do when I go back home to California for a visit. I’ll put it on my to-do list!! (Along with as much Chinese food as I can eat!) ~Paula
Janet Metzger says
Kevin,
THANK YOU! I used to LOVE maple bars. I am grateful for the recipe–and it is easier than I thought!
Janet
Beth says
I’m a West coast transplant to New England. When I was very young we had a bakery truck that came around the neighborhood every week and my mother would pick out breads and other goodies for the week and she always bought a couple of maple bars to eat on the spot. Makes my mouth water just thinking of them.
It’s been years since I tried deep frying anything but your recipe might just might change that.
Beth
Michelle says
Just found your website! It’s wonderful and I’ve made two recipes so far. I clutch my pearls, use a purple pot and everything comes out perfect lol
PS: Using the proper color kitchen tools is key
Kevin Lee Jacobs says
Hi Michelle – Nice to “meet” you!
Kim Sessions says
If you are ever in the Napa Valley, you have to go to Butter Cream Bakery for the ultimate maple bar I grew up with. They look like yours but with a thick maple buttercream frosting!
Genae says
I’ve been scouring the Internet for a maple bar recipe that doesn’t require store-bought biscuit dough or a stand mixer, and this one is perfect!! I love the pictures, they make the recipe so easy to follow and the end product came out so great. I’m a huge fan
Kevin Lee Jacobs says
Hi Genae – I’m so happy the bars turned out deliciously for you. Thanks for the review!
Megan Astleford says
Thanks Kevin! I am also from Spokane, living in Galveston, TX….you just brought the donut parade back into my life! Best wishes!
Kevin Lee Jacobs says
Hi Megan from Galveston via Spokane – Hope you enjoy this maple bliss!
CK says
You’re amazing! We moved from WA to TX five years ago and the one thing I’ve missed most have been Maple Bars! The donuts down here are utter rubish! Missing home -making these❤️❤️
Kevin Lee Jacobs says
Hi CK – I know what you mean. Enjoy these maple bars!
Heather says
I’m in Spokane! Donut Parade still has us all hooked. PNW has a thing with donuts, Voodoo Donuts has its own following. I‘m shocked that the east coast exists without maple bars! How sad!!! I just made yeast donuts for the first time a few weeks ago. Quarantine had me bored and the bakeries are closed. I’m a donut snob now and I’ll only get donuts from the local grocery stores or a bakery. So my girls and I tried donut making. We did the dough that has to be in the fridge, but timing was an issue so it ended up in the fridge for a full day before we got to it. The donuts were a little dense and kinda yeasty tasting? Anyway, I was searching for a recipe with a simpler dough. This looks perfect! I always make my maple frosting with Mapeline. Is that not a thing there?
Kevin Lee Jacobs says
Hi Heather – No Mapeline here, but I think my mother used it — or a similar imitation maple flavoring — when I was a kid. Mom regularly made faux maple syrup, and I loved it on pancakes and waffles. If you give the Maple Bars a try, please let me know how the recipe works out for you!