Introduction

These Donut Bars with Brown Butter Maple Vanilla Bean Glaze offer a delightful twist on classic donuts, baked into an easy-to-cut bar form. The rich brown butter glaze infused with maple and vanilla adds a luscious finish, making this treat perfect for breakfast or afternoon coffee breaks.

The image shows several square pieces of cinnamon rolls with a golden-brown baked crust and a glossy, light beige icing spread evenly on top. Each roll has a visible soft and moist inside with a slightly dense texture and a few small air pockets, while the bottom edges appear crisp and darker brown. The glaze smoothly covers the top and drips slightly down the sides, with hints of cinnamon specks visible in the glaze and dough. The rolls are stacked closely together on a white marbled surface, highlighting their warm color and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup buttermilk
½ cup unsalted butter (for glaze)
1 ½ cups powdered sugar
2 tbsp pure maple syrup
1 tsp vanilla bean paste (or vanilla extract)
1–2 tbsp milk (for thinning, as needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt until evenly combined.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Gradually alternate adding the dry flour mixture and the buttermilk to the creamed butter mixture, beginning and ending with the flour mixture. Mix until just combined to keep the batter tender.
Step 5: Spread the batter evenly into the prepared pan and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan.
Step 6: To make the glaze, melt the ½ cup of unsalted butter in a saucepan over medium heat, cooking until it turns golden brown and emits a nutty aroma. Remove from heat.
Step 7: Whisk the browned butter with powdered sugar, maple syrup, and vanilla bean paste until smooth. Add 1 to 2 tablespoons of milk as needed to reach your desired glaze consistency.
Step 8: Pour the glaze evenly over the cooled bars. Let the glaze set before slicing into squares for serving.

Tips & Variations

For an extra-spiced version, add a pinch of cinnamon along with the nutmeg.
Use vanilla bean paste for a richer, more aromatic vanilla flavor, but regular vanilla extract works well too.
Chilling the bars briefly after glazing helps the glaze set faster, making slicing easier.
Substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
For a crunch contrast, sprinkle chopped toasted pecans or walnuts on top of the glaze before it sets.

Storage

Store the donut bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; bring them to room temperature before serving for the best texture. Reheat briefly in the microwave if desired, but avoid overheating to keep the glaze intact.

How to Serve

The image shows several small square fried dough pieces stacked closely, each with a light golden brown crust and a thick, glossy glaze on top. The dough inside is soft, pale yellow, and slightly moist, visible where one piece is bitten into. The glaze is smooth, semi-transparent, and has a shiny, sticky texture that covers the top and drips slightly onto the sides. The pieces are placed on a white plate sitting on a white marbled surface, creating a cozy, fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donut bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure the blend contains xanthan gum or add it separately to ensure proper texture.

How do I know when the brown butter is ready for the glaze?

The butter is ready when it melts, starts to foam, and then turns a rich golden brown with a nutty aroma. Be careful not to burn it; remove from heat as soon as this happens.