Homemade Maple Bar Doughnuts (Vegan)

You’re going to need some coffee to go with this post….

I need some coffee too, but not just because of these maple bars. You see, my computer is still trying to ruin my life by going as slow as it can. I happen to be extra busy so this is driving me crazy. It’s gotten to the point that I have to restart everyday and that means it closes all of my windows and I keep forgetting to do things.

I’m going to reset the factory settings on it but the problem with that is it’s a catch-22 situation. I need to save things on it first but I’m having a hard time doing that because it needs reset. Plus, it’s a Chilean computer so everything is in Spanish. I can figure most of it out but I still need to work on my Spanish, a lot, so that adds yet another challenge.

Ughh, okay dwelling on it at the moment is not going to help anything so I’m just going to focus on something wonderful like…..I know, Doughnuts! Doughnuts make everything better and these aren’t just any doughnuts, they’re maple bars!

I grew up with a mom who loves doughnuts. In fact, she loves them enough that they are usually her chosen unit of measuring other foods. Growing up everything was always compared to a doughnut; This is the best, it tastes like a doughnut!, or It’s good, but I’d rather be eating a doughnut, or, That does not count as dinner because it’s basically a doughnut. Yep, we’re a weird family, but you probably already figured that out.

So these are by no means the prettiest maple bars ever. I neglected to take their shapes seriously, something I’ll never do again, and they ended up a having a little more character than I’d like.

They’re just special that’s all, but you guys don’t mind that do you? Actually, I think the uglier and less perfect foods are always the ones that taste the best, or at least that seems to be the case with these. Don’t worry, what they lack in cosmetic perfection they make up for with outstanding flavor.

Pure maple syrup is something that you can’t get here, or at least not on a consistent basis, so when I made these with some of the maple extract that I’ve been rationing it was really exciting to the gang. It’s pretty insane how fast they disappeared and now they are on the top of the list for things I need to repeat.

Homemade Maple Bar Doughnuts (Vegan)

Maple bars are a favorite classic made so much better by creating them yourself. You might be surprised how easy they are to make.
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 2 hours
Total Time 50 minutes
Servings 10 bars

Ingredients

  • 1 tablespoon active dry yeast
  • 1/3 cup sugar
  • 1 cup slightly warm water
  • 1/2 cup full-fat coconut milk
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour
  • Oil for frying

Maple Glaze:

  • 3 cups powdered sugar
  • 2 tablespoons almond milk
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon maple extract
  • 1 teaspoon vanilla extract

Instructions

  1. In the bowl of a stand mixer (or a large bowl if doing by hand), dissolve yeast in water and allow to sit for about 5 minutes until bubbly. Stir in coconut milk and sugar, then and salt until combined. Add flour a cup at a time until it comes together into a smooth dough. Place in a greased bowl, cover with a damp towel or plastic wrap, and place in warm place to rise until doubled in size, about 2 hours. (Alternatively, you can refrigerate the dough overnight.)
  2. On a lightly floured surface, roll the dough into a rectangle roughly 1/2 an inch thick and 10x12 inches. Cut into 10 bars (about 5 x 2 1/4in) and place bars on clean tray in a warm lace to rise for about 45 minutes.
  3. While the bars are rising stir you're glaze together. Whisk syrup, vanilla, milk, and salt in a medium bowl. Add powdered sugar a cup at a time and stir until smooth.
  4. Heat about 3 inches of oil in a large high-sided skillet or pot to 350 degrees F (180 C). Gently lift 2 to 3 bars at a time and drop carefully into oil. Fry on each side for 35 to 45 seconds until golden then flip and repeat on other side. Use tongs or a slotted spoon to gently lift them out and place on a plate lined with paper towels.
  5. Dip bars in glaze while still warm and again after slightly cooled then place them on a wire rack to dry for a few minutes before serving.

 

If you’d like to try making your own almond milk check out this recipe and video here – >>>

—>>HOMEMADE ALMOND MILK <<—

 

 

For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.

 Use the the code “sincerelytori” for a discount!

 

 

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  1. These look friggin delicious! And that killer Glaze! You’re good. I would never have that many bars to shoot for a post, I would’ve eaten most them! 🙂 Pinned!

    • Yes, I’m so glad we agree on the spelling! It’s something that usually bugs me when I see it spelled donut instead, it’s like people are too lazy to add all the letters. Thanks, Ash!

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  3. these look so amazing.. Now to try and make them taste just as amazing using gluten free ingredients. I miss my doughnuts, praying that they turn out!

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  6. I made these this morning. Was the dough supposed to be sticky? I added more flour until the dough was less sticky.

    • The dough does tend to be a little bit sticky but adding a bit more four should have helped. I’d recommend adding as little as possible though to avoid making your doughnuts to heavy. Thanks Emily, and I hope these turned out well for you!

  7. How did you get the nice Brown color in your glaze? Mine was super super light beige. It tastes good bUT the color threw some people off.

    • Hey again, Emily! I guess the color could vary depending on your specific ingredients. For example, both of the extracts that I used for these added a fair amount of color. Another thing that could make a difference is whether you used pure or somewhat artificial syrup. I hope that’s helpful.

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  9. These were great! Thank you for sharing. I learned to take out the candy thermometer and make sure I was right at 350 and not hotter because insides we a little doughy when temp was too hot. The shapes of mine were great but the taste was incredible

  10. Oh my!! Made these are couple of weeks ago and they are still on my mind!
    The best, I personally ate every one. Yep, today I have on stretch pants, ugh,
    Thanks so much,
    Diane

    • Wow, I’m so glad to hear that you loved these Diane! Thanks so much for this comment that has totally brightened my day!