Vegan Maple Bar Donuts Homemade
You’re going to need some coffee to go with this post…. cause nothing goes better with vegan maple bar donuts than coffee. In my opinion that is.
This post is all about vegan maple bar donuts
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 know, I know. I need a new computer. I’ll be shopping for a new one soon but I feel pretty loyal to this old one.
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!
Let’s Talk Donuts!
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 don’t mind that do you? Actually, I think uglier, less perfect foods are always the ones that taste the best. 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. The vegan maple glaze for these is drool-worthy.
Pure maple syrup is something that is optional. For that real, donut shop style, vegan maple bar donut taste I made these with some of the maple extract. It’s pretty insane how fast they disappeared and now they are on the top of the list of recipes that I think you have to try!
This post was all about vegan maple bar donuts.
Now let’s make these vegan maple bar donuts!
Homemade Vegan Maple Bar Donuts
- 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
- 3 cups powdered sugar
- 2 tablespoons almond milk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon maple extract
- 1 teaspoon vanilla extract
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.)
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.
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.
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.
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.
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!
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!
Thanks for the pin love, Tonya!
My Fav! These look scary good:)
Ha, the scary part is how easy it is to eat more than 1! Thanks, Matt!
Yum these delish!! Love your blog!!
Ashley | The Recipe Rebel
I LOVE doughnuts and I love that you spell them the way doughnut should be spelled. Lol. They look amazing!
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!
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!
Yes, gluten free cooking is challenging. I hope your doughnuts turn out!
Don’t eat doughnuts, but put this glaze on a vennila maple pound cake , just perfect !
Omg, that sounds like it would be amazing! Thanks, Dennis!
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!
And they did turn out amazing! Everyone said best donuts they’ve ever had!
Oh, that makes me so happy, Emily! Thank you so much for telling me!
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.
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
I’m so glad you liked them as much as my family did! Thanks for such sweet feedback, Dorothy!
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,
Wow, I’m so glad to hear that you loved these Diane! Thanks so much for this comment that has totally brightened my day!
Hi Tori! I really want to make these but due to the pandemic there is a shortage of yeast in the country and I can’t find any . Any suggestions on how to try these without using yeast? Thanks so much, they look delish!
I’ve had trouble finding it recently too. It’s such a shame. Well, you could try them with baking powder instead. the texture will be different and I can’t say I’ve ever tried this type of thing without yeast. Other than that I don’t really have any good replacement ideas for the yeast. I’m sorry. Hope you’re doing well during all this and let me know if you try them with the baking powder because I’d love to hear how it goes.
I have made these twice now!! They are AMAZING!! I wonder if you could you GF four in place of regular flour? My daughter has a gluten sensitivity.
I think you could. It would probably make them a little denser and you might run into the problem of not getting the centers done, depending on what flour blend you use. I’d love to hear about your experience if you do try it though.
Can I just use maple syrup and no maple extract?
You could. The maple flavor will be much less prominent though.