# APPLE PIE MAPLE DONUT BARS

These donut bars are pillowy soft and fluffy on the inside with a beautiful golden exterior, filled with a gooey homemade apple pie filling, and coated in a rich maple glaze.

- Servings: 12 servings
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 0.75 cup milk, warmed to 110F
- 0.25 cup granulated sugar, divided
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream, room temp
- 0.5 cup salted butter, very softened (almost melted)
- 2 eggs, room temp
- 1 tsp vanilla paste or extract
- 4 cups bread flour (sub: AP flour)
- 1.5 tsp cinnamon
- 1 tsp salt
- Avocado oil, for frying
- 4 tbsp salted butter
- 4 medium apples or 5 small apples of choice, diced small
- 0.5 cup light brown sugar
- 4 tbsp maple syrup
- 2 tsp cinnamon
- 1 tsp apple pie spice
- Large pinch of salt
- 1 tbsp cornstarch
- 2 tbsp water, for slurry
- 1 tsp vanilla paste or extract
- 2 cups powdered sugar
- 0.5 cup maple syrup
- 2 tbsp salted butter, melted & slightly cooled
- 1 tsp vanilla paste or extract
- Large pinch of salt

## Instructions

1. Pour the warm milk into a small bowl or glass measuring cup.
2. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop.
3. Stir and allow to sit for 5-7 mins, until frothy and activated.
4. In a large bowl, whisk together the flour, cinnamon, and salt. Set aside.
5. Pour the yeast mixture into the bowl of a stand mixer.
6. Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, vanilla & flour mixture.
7. W/ the dough hook attachment, mix on low speed for 1 min, until barely combined.
8. Rest for 5 mins.
9. Then, mix on medium speed for 5-7 mins, until the dough is elastic & pulling away from the sides of the bowl.
10. If it seems a little too sticky, you can add 1 tbsp more flour at a time.
11. Transfer the dough to a lightly greased bowl.
12. Cover & rise in a warm environment for 1-1.5 hrs, or until doubled in size.
13. In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt.
14. Cook until the apples soften, stirring occasionally (~10 mins).
15. Mix together the cornstarch & water in a small bowl to create a slurry.
16. Pour the slurry into the apple mixture, stir & cook until the mixture thickens (1-2 more mins).
17. Remove from heat & stir in vanilla.
18. Set aside to cool completely.
19. Cut out 12 rectangles of parchment paper & spread them across 2 baking sheets.
20. Lightly dust each w/ flour.
21. Once dough is doubled, punch it down & turn it onto a lightly floured surface.
22. Roll the dough out to a 10x12” rectangle.
23. Starting from the width (the 10” side) of the rectangle, cut the rectangle in half. You should have two 5x12” strips now.
24. Then, cut each strip into 6 bars to get 12 total. Each bar should be 2” in width.
25. Place the donuts onto the parchment paper rectangles.
26. Loosely cover & proof for 30-45 mins, until puffy.
27. Fill a large, heavy-bottomed pot with oil, filling ~2”. Heat until it reaches 350F-365F.
28. Line a wire cooling rack w/ a thick layer of paper towels.
29. Carefully transfer the donuts slowly into the hot oil, 2-3 at a time.
30. After 10-15 secs, pull the parchment paper away.
31. Fry for 1-2 mins on each side, until golden brown.
32. Remove the donuts from the oil & transfer to the rack w/ paper towels.
33. Repeat & let cool almost completely.
34. In a large bowl, whisk all of the ingredients together until smooth.
35. Transfer the cooled apple pie filling into a piping bag fitted w/ a round tip.
36. Once the donuts are ready to glaze/fill, use the back of a small spoon to make a small hole on the short side of each.
37. Dip the top of each donut into the glaze & place onto a cooling rack.
38. Then fit the nozzle of the piping bag w/ the apple pie filling into the side of a donut, and squeeze until the donut is filled.

## Equipment

- small bowl
- glass measuring cup
- large bowl
- stand mixer
- dough hook attachment
- lightly greased bowl
- large saucepan
- small bowl
- parchment paper
- baking sheets
- large, heavy-bottomed pot
- wire cooling rack
- paper towels
- piping bag
- round tip

## Tips

- Don’t be tempted to add too much flour, you want the dough to be slightly sticky.
- Ideally served warm and dunked into a hot cup of coffee.

## Source

- Original video: https://www.tiktok.com/@wellmadebykiley/video/7557002598243470622
- Recipe page: https://www.cliprecipe.com/recipe/3e1d3ff9-a44b-47aa-a94d-29400caa4b57
- Extracted: 2026-01-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt