Bronuts Maple Bar Donuts

Bronuts Maple Bars

Author: Elizabeth LaBau

Bronuts are homemade maple bars unlike any ordinary doughnut. They are coated in a glossy maple glaze and finished with sweet and savory toppings such as crumbled bacon, crushed potato chips, or a Sriracha-spiked maple drizzle.

Prep: 8 hours

Cook: 30 minutes

Total: 8 hours 30 minutes

Yields: 14 doughnuts

Ingredients

For the Doughnuts:

• 0.25 oz active dry yeast (1 package)
• 2/3 cup milk, warm but not hot
• 16.88 oz all-purpose flour (about 3 ¾ cups)
• 2.33 oz granulated sugar (about 1/3 cup)
• 1 ½ tsp salt
• 3 large eggs, room temperature
• 3.5 oz unsalted butter (about 7 tbsp), at room temperature
• 1 quart canola oil, for frying

For the Maple Glaze:

• 12 oz powdered sugar (about 3 cups), sifted after measuring
• 3 tbsp light corn syrup
• 4–5 tbsp milk
• 1–2 tsp maple extract
• 1 tsp Sriracha (for Sriracha glaze)

Toppings (optional):

• Potato chips, crushed
• Bacon, cooked and crumbled
• Pretzels, chopped

Instructions

To make the doughnuts:

1. Stir the yeast into the warm milk in the bowl of a stand mixer and let sit 5–10 minutes until foamy. If it does not foam, the yeast is inactive—start again with fresh yeast.
2. Add the flour, sugar, salt, and eggs. Mix on low with a dough hook for about 1 minute until a shaggy ball forms, then 2–3 more minutes until the dough smooths. Add the softened butter one tablespoon at a time while mixing; continue mixing for about 5 minutes more until the dough is smooth and supple. The dough will be very soft.
3. Wrap the dough tightly in plastic wrap and refrigerate for at least 6 hours or overnight (up to 15 hours). Properly wrapped, the dough will keep while it slowly develops flavor.
4. When ready to shape, flour your work surface and the top of the dough. Roll into an 8×12-inch rectangle about 1/2-inch thick. Cut into 14 rectangles and place on parchment-lined baking sheets, leaving space between pieces for rising.
5. Cover loosely and let the doughnuts rise in a warm spot until doubled, 1–2 hours depending on conditions.
6. Pour oil into a pot at least 2 inches deep and heat to 350°F (175°C). Fry doughnuts in small batches—2–3 at a time depending on pot size—about 1–2 minutes per side, until puffed and golden. Transfer to paper towels to drain.
7. Let doughnuts cool completely before glazing.

To make the maple glaze and finish the doughnuts:

1. Whisk together powdered sugar, corn syrup, 4–5 tbsp milk, and 1 tsp maple extract in a large bowl. Taste and add more maple extract if you want a stronger maple flavor. Dip the top half of each cooled doughnut into the glaze and allow excess to drip back into the bowl.
2. While the glaze is still wet, sprinkle or press on toppings: crushed chips, crumbled bacon, or chopped pretzels.
3. For Sriracha glaze: stir 1 tsp Sriracha into about 3 tablespoons of maple glaze. If the mixture is too thin, add up to 1/4 cup powdered sugar to thicken. Drizzle over glazed doughnuts and allow the drizzle to set.
4. Let the glazed doughnuts sit 30–60 minutes so the glaze firms before serving or stacking.

Recipe Notes

These doughnuts need an extended chilling time, so plan to prepare the dough the night before. Feel free to experiment with toppings—sweet, salty, or savory combinations all work well. The dough is adapted from a trusted bakery doughnut method and yields tender, airy maple bars.

Measuring Tips

This recipe was developed using weight measurements. For best results in baking, use a kitchen scale. Volume equivalents are provided, but note that weight and volume are not always directly interchangeable.

Nutrition

Calories: 326 kcal | Carbohydrates: 59 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 51 mg | Sodium: 283 mg | Fiber: 1 g | Sugar: 33 g

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