Apple Pie Maple Donut Bars
Apple Pie Maple Donut Bars are soft, pillowy, and golden on the outside with a fluffy, tender middle. Each bar is coated in a sweet maple glaze and filled with a gooey, spiced apple pie filling that’s warm and comforting in every bite. Served fresh with a hot cup of coffee, they’re the perfect cozy treat for fall mornings.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk: Any type of milk will work here! Warmed to the right temperature to activate the yeast and create a soft, fluffy donut dough.
Granulated Sugar: Sweetens the dough and also helps feed the yeast for a proper rise.
Active Dry Yeast: The leavening agent that makes the donuts light and pillowy.
Greek Yogurt or Sour Cream: Adds tanginess and moisture, keeping the donut dough tender.
Salted Butter: Used in both the dough and fillings for richness, flavor, and a golden finish.
Eggs: Provide structure, moisture, and richness to the dough.
Vanilla Bean Paste or Extract: Infuses both the dough and fillings with deep, aromatic vanilla flavor.
Bread Flour: Creates structure and chewiness in the yeasted donuts. All-purpose flour can be substituted if needed.
Cinnamon: Adds warmth and spice throughout the dough, filling, and glaze.
Salt: Balances sweetness and enhances overall flavor.
Avocado Oil: A neutral oil perfect for frying donuts until golden and crisp.
Apples: The star of the apple pie filling — choose tart apples like Granny Smith for balance.
Brown Sugar: Brings caramel-like sweetness and depth to the apple filling.
Maple Syrup: Adds natural sweetness and a cozy fall flavor to the filling and glaze.
Apple Pie Spice: Optional, but adds extra warmth and spice to the filling.
Cornstarch: Thickens the apple pie filling into a gooey consistency.
Powdered Sugar: The base of the maple glaze, creating a smooth, sweet finish.
Why You’ll Love Apple Pie Maple Donut Bars:
Pillowy Soft and Fluffy Texture: These bars are light, airy, and tender—like a donut but in an easy-to-make bar form.
Golden Maple Glaze: The sweet maple coating adds richness and warmth, making every bite extra indulgent.
Gooey Apple Pie Filling: Packed with spiced apples, the filling is comforting, nostalgic, and perfectly gooey.
Perfect Fall Flavor Combo: Apples, cinnamon, and maple create the ultimate seasonal treat.
Easy to Serve and Share: No need for shaping individual donuts—these bars are simple to slice and enjoy.
Coffee’s Best Friend: Their cozy flavors pair beautifully with a hot cup of coffee, tea, or cider.
Family Favorite: Loved by both kids and adults, they’re a crowd-pleaser for any fall gathering.
Bakery-Style At Home: Skip the donut shop—these taste gourmet but are made right in your own kitchen.
Sweet and Comforting: The combination of warm apples, maple glaze, and fluffy dough is like a hug in dessert form.
Versatile Dessert: Serve them as a breakfast treat, afternoon snack, or a festive holiday dessert.
Tips for Making Apple Pie Maple Donut Bars:
Use Warm Milk for Activating Yeast: Keep the milk at 105–110°F so the yeast activates properly without being killed by heat.
Check Yeast Activation: After 5–10 minutes, the mixture should be foamy. If not, start over with fresh yeast.
Don’t Add Too Much Flour: Add flour gradually so the dough stays soft and slightly tacky, which leads to pillowy, fluffy donuts.
Knead Until Smooth and Elastic: Knead the dough until it passes the “windowpane test” (stretches without tearing), ensuring good structure.
First Rise in a Warm Place: Cover and let the dough double in size in a draft-free, warm spot—usually 1–2 hours.
Cook Apple Filling Ahead of Time: Prepare and cool the apple pie filling before assembling so it doesn’t make the dough soggy.
Use Parchment Paper Rectangles: Shape each donut on a parchment square and transfer directly into the hot oil—this prevents deflation and keeps their shape.
Deflate and Shape Evenly: After the first rise, gently punch down and spread the dough evenly in the pan for uniform bars.
Second Rise Is Essential: Let the shaped dough rest for 30–45 minutes so the bars bake up light and airy.
Fry at the Right Temperature: Keep the oil between 350–365°F and fry in batches for even golden cooking.
Cool Almost Completely Before Filling and Glazing: This keeps the glaze from sliding off and prevents the filling from melting inside.
Serve Fresh: Yeasted donuts are best eaten the same day for the fluffiest, most tender texture.
How to Store Apple Pie Maple Donut Bars:
Room Temperature: Donut bars can be kept in an airtight container at room temperature for up to 1 day. This keeps them soft, but the filling and glaze may make them a bit sticky.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat briefly in the microwave (10–15 seconds) or a warm oven to restore softness before serving.
Freezer (Unfilled Donuts): For best results, freeze the donuts before glazing and filling. Let them cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then glaze and fill fresh before serving.
Freezer (Filled Donuts): If already filled, they can still be frozen, but texture may change slightly. Freeze on a baking sheet until firm, then transfer to a freezer-safe container. Thaw in the fridge overnight and rewarm gently before enjoying.
Make Ahead: You can fry the donuts the night before, let them cool, and store covered at room temperature. Glaze and fill just before serving for the best texture and appearance.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes — after shaping the donuts, place them on parchment-lined trays, cover well with plastic wrap, and refrigerate overnight. The next day, bring them out and let them proof at room temperature until puffy before frying.
Q: Do I need to proof the dough twice?
A: Yes. The dough needs an initial rise after kneading and a final proof after shaping. If refrigerating overnight, the second proof happens in the morning before frying.
Q: What kind of apples are best for the filling?
A: Firm, tart apples like Granny Smith or Honeycrisp hold their shape and give the best balance of flavor in the filling.
Q: Can I omit the apple pie filling?
A: Absolutely. Just leave out the apple pie filling to make regular maple donut bars!
Q: How do I know when the donuts are fried properly?
A: Fry at 350–365°F for about 1½–2 minutes per side. They should be golden brown on the outside and sound slightly hollow when tapped.
Q: Can I bake these instead of frying?
A: These are best fried for the classic texture, but you can bake at 350°F until golden, about 15–18 minutes. The texture will be slightly different.
Q: How long does the maple glaze take to set?
A: It sets within about 15–20 minutes once the donuts are cooled and glazed. Make sure the donuts are almost completely cooled before glazing.
Q: Can I freeze the donuts?
A: Yes — it’s best to freeze them unglazed and unfilled. Once cooled, wrap tightly and store in a freezer-safe container for up to 2 months. Thaw, then glaze and fill before serving.
Q: How should I store leftover filling and glaze?
A: Keep the apple filling in an airtight container in the fridge for up to 4 days. The maple glaze can be stored at room temperature for 1 day or refrigerated for up to 5 days; whisk before using.
Love donuts? Check out my other donut recipes:
Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze
Apple Fritter Donuts with Brown Butter Maple Vanilla Bean Glaze
Old-Fashioned Buttermilk Donut Bars with Brown Butter Maple Vanilla Bean Glaze
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these apple pie maple donut bars. Happy baking!
