These soft and fluffy Maple Bar Donuts are made with milk bread dough, fried until golden, filled with vanilla pastry cream, and dipped in a delicious maple glaze.
Whether you call them long johns, cream sticks, or maple bars, these yeast-leavened homemade donuts are irresistible! Growing up in Southern California, there was no shortage of local mom-and-pop donut shops. Whenever my parents came home with a mixed dozen, you could almost guarantee there were at least 4 custard-filled maple bars in that iconic pink box.
Today, I'm excited to share my recipe for homemade maple bars. The dough uses a tangzhong - a paste made by quickly cooking flour and water together. Adding it to the dough yields a remarkably soft, pillowy texture. I use this method in nearly all of my bread and cinnamon roll recipes.
To shape them, I use a rectangular cookie cutter with rounded edges (found on Amazon), but cutting the dough into simple rectangles works just as well. I've also included a quick and easy recipe for a vanilla pastry cream filling, but you could also leave them unfilled.
Jump to:
♡ Why You Will Love These Maple Bars
- Nostalgic. Maple bars are a classic donut flavor and a favorite for a reason.
- Super soft and pillowy. These donut bars get their soft and fluffy texture with the addition of a tangzhong.
- Cozy Maple flavor. The key to getting that maple flavor in the glaze, is to use maple extract. It's a non-negotiable. Pure maple syrup alone does not give you that bakery maple flavor.
For more maple flavored treats, you love these pumpkin donut holes, brown butter pecan cookies, and maple cream cheese frosting.
Ingredient Notes
Here are some notes about all the ingredients used in these Maple Donut Bars. Quantities and full instructions are in the recipe card below!
Milk Bread Dough
- Tangzhong - Water and a small amount of flour is cooked into a paste and added into the main dough.
- Bread Flour - I recommend using bread flour, as the extra protein in the flour provides structure and gives that chewy texture.
- Sugar - Adds a touch of sweetness.
- Whole Milk - Makes the dough soft.
- Instant Yeast
- Butter - Softened butter will be added to the dough, which add richness and flavor.
- Egg - Adds structure.
- Salt - Enhances the flavors.
- Neutral Frying Oil - Vegetable oil, canola oil, and avocado oil are great for frying. You can also use vegetable shortening, like Crisco.
Vanilla Pastry Cream
- Whole Milk
- Sugar - Adds a touch of sweetness.
- Cornstarch - Helps to thicken the pastry cream.
- Egg Yolks - Adds richness and helps thicken the custard.
- Vanilla Bean Paste - For more vanilla flavor, I recommend using vanilla paste. However, you could also use vanilla extract if that's all you have in the pantry.
- Butter - A bit of butter adds richness.
- Salt - Balances the sweetness.
Maple Glaze
- Pure Maple Syrup
- Melted Butter - Adds flavor.
- Powdered Sugar - Also known as icing sugar and confectioners sugar. Helps the glaze set.
- Maple Extract - Do not skip this ingredient! I'm using McCormick's maple extract and really like the flavor.
- Salt - A pinch is added to balance the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Maple Donut Bars! Please find detailed instructions in the recipe card at the end of this post.
How to Make Pastry Cream
Step 1. Whisk together sugar, cornstarch and salt until combined.
Step 2. Slowly whisk in the milk until smooth.
Step 3. Add yolks and whisk until well combined.
Step 5. Whisky constantly, cook over medium-low heat until thick.
Step 6. Whisked in cold butter and vanilla bean paste. Cool until needed.
How to Make Milk Bread Dough
Step 1. Over medium heat, and in a small saucepan, cook flour and water until thick, about 2 minutes.
Step 2. To the bowl of a stand mixer, add cooled tangzhong, milk, sugar, milk, yeast, egg, flour and salt.
Step 3. After kneading for 3 minutes, add softened butter.
Step 4. Knead until it passes a window pane test. Let the dough rest for 30 minutes.
💡 Tip
To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Step 5. Roll the dough into a 9x9 inch square and cut out the donuts. I used this rectangular cookie cutter.
Step 6. Gently gather and reroll the scraps and cut out more donuts.
💡 Tip
If you're not using a cookie cutter, use a pizza cutter or sharp knife to cut the 9x9-inch dough into quadrants, then slice each square in half to make 8 rectangles.
Step 7. Fry donuts at 350ºF until golden brown.
Step 8. Drain donuts on a wire racked lined with paper towels.
Step 9. Fill the donuts with your vanilla custard.
Step 10. Glaze each maple bar with maple icing. Enjoy!
Variations
- Different Filling - Try filling these maple bars with a chocolate pastry cream or leave them unfilled.
- Different Coating - You can dip them in a chocolate glaze or coat them in white sugar or powdered sugar.
- Different Shape - Feel free to cut them into any fun shape you'd like. If prefer round donuts, you can see how I shape them in these raspberry cheesecake donuts recipe.
Storage
- These custard filled maple bars are best consumed within a few hours of making them. Leftovers can be stored in the refrigerator for 1 day.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Kneading your dough until it passes the window pane test. To perform the test, take a small (2 tbsp) ball of dough and stretch it thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Perform a "poke" test to know your donuts are properly proofed! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, it's ready to be fried. If the dough bounces back immediately, then it needs more time.
Use a candy thermometer to consistently check the oil's temperature. It can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stay between 350ºF to 360ºF (176ºC to 182ºC). If the temperature of your oil is too low, your donuts run the risk of absorbing too much oil and if the oil is too hot, the donuts will brown too quickly and the center can be uncooked.
FAQ
Yes, you can leave these donuts unfilled.
Yes, the donuts will be soft, but not as chewy. You'll need to add more all-purpose flour, as bread flour absorbs more liquid.
Let the oil to cool completely in the pot, then pour it back into its original container or a plastic bag and throw it away in the trash. It should never be poured down the drain, as it could potentially clog your pipes.
You May Also Like...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Maple Bar Donuts
INGREDIENTS
Vanilla Pastry Cream
- ¼ Cup + 2 Tablespoons (75g) White Sugar
- 3 Tablespoons (24g) Cornstarch
- ¼ Teaspoon Fine Sea Salt
- 1 ¾ Cups (398g) Whole Milk
- 4 Large Egg Yolks
- 2 Tablespoons (42g) Unsalted Butter cold
- 2 Teaspoons Vanilla Paste
Tangzhong
- ½ Cup (113g) Water
- 3 Tablespoons (22g) Bread Flour
Milk Bread Dough
- ½ Cup (113g) Whole Milk room temp
- ¼ Cup (50g)
White Granulated Sugar
- 2 Teaspoon (6g) Instant Yeast
- 1 Whole Large Egg room temp
- 3 Cups (360g) Bread Flour + more if needed
- 1 Teaspoon Fine Sea Salt
- 3 Tablespoons (42g) Unsalted Butter softened
- Neutral Oil for Frying*
Maple Glaze
- ⅓ Cup (104g) Pure Maple Syrup
- 1 Tablespoon Melted Butter
- 2 to 3 Teaspoons Maple Extract
- Pinch of Salt
- 1 ½ Cups (169g) Powdered Sugar
Instructions
For the Vanilla Pastry Cream
- In a small saucepan, whisk together sugar, cornstarch and salt until combined.¼ Cup + 2 Tablespoons (75g) White Sugar3 Tablespoons (24g) Cornstarch¼ Teaspoon Fine Sea Salt
- Slowly whisk in the milk until smooth. 1 ¾ Cups (398g) Whole Milk
- Add the yolks and whisk until well combined.4 Large Egg Yolks
- Place over medium-low heat, and stirring constantly, cook until the mixture thickens into a pudding-like consistency, about 5 to 8 minutes.
- Remove from the heat and whisk in cold butter and vanilla paste.2 Tablespoons (42g) Unsalted Butter2 Teaspoons Vanilla Paste
- Transfer the pastry cream to a bowl, place a piece of plastic wrap directly on top of the custard, and chill in the fridge until needed.
For the Milk Bread Dough
- Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste, about 2 to 3 minutes. Immediately transfer the mixture to your stand mixer bowl and let it cool for 10 minutes.½ Cup (113g) Water3 Tablespoons (22g) Bread Flour
- Add the milk, sugar, instant yeast, egg, flour and salt, then use a spoon to mix everything together until a shaggy dough forms.½ Cup (113g) Whole Milk¼ Cup (50g)
White Granulated Sugar
2 Teaspoon (6g) Instant Yeast1 Whole Large Egg3 Cups (360g) Bread Flour + more if needed 1 Teaspoon Fine Sea Salt - Fit the mixer with the dough hook and knead on low-medium speed (2 or 3 on KitchenAid) for 3 minutes. Then mix in softened butter 1 tablespoon at a time, allowing them to fully incorporate before adding more.3 Tablespoons (42g) Unsalted Butter
- Once the butter is incorporated, continue kneading the dough on low-medium speed for 12 to 15 minutes or until it passes the window pane test. See note below. If the dough is sticky, gradually add a tablespoon of flour at a time. Try not add too much, as the dough should be tacky.
- Lightly oil your hands and form the dough into a smooth ball, then place it into a lightly oiled bowl. Cover with plastic wrap and let it rest for 30 minutes. It does not need to double in size.
- Meanwhile, cut out 8 pieces of parchment paper for the donuts to sit on.
- Transfer the dough onto a floured surface, and roll it into a 9x9-inch square, about ½ inch thickness. Using a 4x2.5 inch rectangle cookie cutter, cut out 6 donuts and transfer them on the parchment paper pieces.Gently gather and knead the scraps together. Let it rest for 10 minutes, then cut out 2 more donuts.
- Transfer the donuts onto a large baking tray. Cover the top plastic wrap that has been lightly spray with oil, and let proof for about about 45-60 minutes.
- With 15 to 20 minutes left of proofing, fill a medium to large sized pot with at least 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Clip a thermometer on the side of the pot and heat until it registers 350ºF.
- Place a large cooling rack over a large baking sheet and line it with paper towels and set aside. Grab all the tools you'll need such a kitchen spider or slotted spoon, tongs for removing the parchment paper, and a bowl to discard the paper.
- Carefully lower 2 donuts into the hot oil with the parchment paper. After a few seconds, use the tongs to remove the papers. Fry for 45 seconds on each side. Then flip the donuts and fry for an additional 30 seconds on each side. Set a timer! Scoop and drain the donuts well and set them on your prepared rack to cool.
- Remove the cold custard from the fridge. Use a hand whisk to break up the cream, and then whisk vigorously until soft and smooth. If the cream is too thick, you can whisk in a tiny bit of milk. Transfer the cream to a piping bag fitted with a bismarck tip* or regular piping tip.
- Pipe the custard in the center of each donut, aiming to fill about 3 tablespoons (30g).If you're using a regular piping tip, use a paring knife to create a slit in the side of the donut, then pipe the custard inside.
For the Maple Glaze
- In a small bowl, whisk together, maple syrup, melted butter, maple extract and a pinch of salt until combined.⅓ Cup (104g) Pure Maple Syrup1 Tablespoon Melted Butter2 to 3 Teaspoons Maple ExtractPinch of Salt
- Then sift in the powdered sugar, and whisk until smooth.
- Dip the tops of the donuts into the maple glaze, allowing the excess to drip off before placing on a wire rack. Serve and enjoy!
Leave a Rating and Comment