Homemade Maple Bar Donuts (Long Johns) – Easy Yeast-Raised Treat

If you’ve ever walked into a bakery and been drawn to those long, golden donuts with shiny maple icing, you’ve met the mighty maple bar donuts—also known as the beloved Long John. These rectangular, yeast-raised donuts are soft, fluffy, and slathered with sweet maple glaze. And guess what? You don’t need a bakery to enjoy them.

I made these maple bar donuts for the first time recently, and while they weren’t the prettiest (we’re keeping it real here!), the taste made up for every uneven edge. Soft in the center, crispy around the edges, and topped with a maple glaze that makes you want to lick your fingers clean—these were a hit!

So if you’re ready to try your hand at making classic maple bar donuts from scratch, let’s get rolling dough (literally).

🧰 Ingredients

For the Dough:

1 tablespoon active dry yeast
1 tablespoon sugar
1/4 cup warm water (110°F)
1 cup warm milk
1/2 cup unsalted butter, softened
1/4 cup sugar
1/2 teaspoon salt
1 large egg
3 1/2 cups all-purpose flour

For Frying:

Neutral oil (canola or vegetable), for deep frying

For the Maple Glaze:

1/4 cup butter
1/2 cup brown sugar
3 tablespoons milk
1 tablespoon light corn syrup
2 teaspoons maple extract
2 cups powdered sugar

🍳 How to Make Maple Bar Donuts

1. Activate the Yeast

In a small bowl, combine warm water, 1 tablespoon sugar, and yeast. Let sit for 5 minutes until foamy.

2. Make the Dough

In a large bowl or stand mixer, mix the warm milk, butter, 1/4 cup sugar, salt, and egg. Add the yeast mixture and stir to combine. Gradually mix in flour until a soft dough forms.

3. Let It Rise

Transfer dough to a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1–1.5 hours, or until doubled.

4. Shape the Donuts

Punch down the dough and roll out to about 1/2-inch thickness. Cut into 4–5 inch rectangles (use a bench scraper or knife). Place on parchment-lined trays, cover loosely, and let rise again for 30–45 minutes.

5. Fry the Maple Bar Donuts

Heat oil in a deep fryer or large heavy pot to 350°F. Fry 1–2 donuts at a time until golden brown on each side (about 1–2 minutes per side). Transfer to paper towel–lined trays to cool.

6. Make the Maple Glaze

In a saucepan over medium heat, melt butter and stir in brown sugar, milk, and corn syrup. Let it bubble gently for 1–2 minutes. Remove from heat and whisk in maple extract and powdered sugar until smooth.

7. Glaze the Donuts

Dip the tops of the cooled maple bar donuts into the glaze or spread it on with a knife. Let set for a few minutes before serving—if you can wait that long!

🚫 Tips for Perfect Maple Bar Donuts

Dough Consistency: The dough should be slightly sticky but manageable.
Oil Temperature: Maintaining 350°F ensures even cooking and prevents greasy donuts.
Second Rise: Skipping the second rise leads to dense donuts—don’t rush it.
Drain Before Glazing: Let them cool and rest on a paper towel to avoid sogginess.

Want to try another sweet classic? Check out our blueberry upside-down cake or Southern-style cinnamon biscuits.

📅 Bonus Tip

For more guidance on activating yeast, visit King Arthur Baking’s yeast guide.