Pillowy Apple Pie Maple Donut Bars
Pillowy Apple Pie Maple Donut Bars
Ingredients
For the Donut Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla bean paste
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour, plus more for dusting
For the Apple Pie Filling
- 3 Granny Smith apples, peeled, cored, and diced into 1/4-inch pieces
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons unsalted butter
For the Maple Glaze
- 2 cups powdered sugar
- 1/4 cup pure maple syrup
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining granulated sugar, large eggs, sour cream, melted and cooled unsalted butter, vanilla bean paste, and salt. Mix on low speed until well combined.
⏱️ 3 min
- 3
Pour the activated yeast mixture into the wet ingredients. Gradually add the all-purpose flour, mixing on low speed until a shaggy dough forms and all the flour is incorporated.
⏱️ 5 min
- 4
Switch to the dough hook attachment. Knead the dough on medium-low speed for 8-10 minutes, until it is smooth, elastic, and pulls away cleanly from the sides of the bowl. The dough should be slightly sticky but manageable.
⏱️ 10 min
- 5
Lightly grease a large bowl with a little oil or cooking spray. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the apple pie filling. In a medium saucepan, combine the diced Granny Smith apples, light brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until the apples soften slightly, about 8-10 minutes.
⏱️ 10 min
- 7
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the apple mixture in the saucepan, stirring constantly. Continue to cook for another 1-2 minutes until the filling thickens. Remove from heat and stir in the 2 tablespoons of unsalted butter until melted. Let the apple filling cool completely.
⏱️ 5 min
- 8
Once the dough has doubled in size, gently punch it down to release the air.
⏱️ 1 min
- 9
Lightly flour a clean work surface. Roll out the dough into a large rectangle, approximately 1/4-inch thick (roughly 12x18 inches). Spread the completely cooled apple filling evenly over one half of the dough, leaving a 1/2-inch border along the edges.
⏱️ 10 min
- 10
Fold the other half of the dough over the apple filling, creating a layered rectangle. Gently press down along the edges to seal the filling inside. Using a sharp knife or pizza cutter, cut the dough into 12-16 bars (approximately 2x3 inches each).
⏱️ 5 min
- 11
Lightly grease a 9x13 inch baking dish. Arrange the donut bars in the prepared dish, leaving a little space between them for expansion. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 12
Preheat your oven to 375°F while the bars are completing their second rise.
⏱️ 10 min•🌡️ 375
- 13
Bake the donut bars for 20-25 minutes, or until they are golden brown on top and cooked through.
⏱️ 25 min•🌡️ 375
- 14
While the bars are baking, prepare the maple glaze. In a medium bowl, whisk together the powdered sugar, pure maple syrup, milk, and vanilla extract until smooth. Add a little more milk, 1 teaspoon at a time, if needed to achieve your desired drizzling consistency.
⏱️ 3 min
- 15
Once the bars are out of the oven, let them cool in the pan for 5-10 minutes. Drizzle generously with the maple glaze while still warm. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pillowy Apple Pie Maple Donut Bars
Ingredients
For the Donut Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla bean paste
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour, plus more for dusting
For the Apple Pie Filling
- 3 Granny Smith apples, peeled, cored, and diced into 1/4-inch pieces
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons unsalted butter
For the Maple Glaze
- 2 cups powdered sugar
- 1/4 cup pure maple syrup
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining granulated sugar, large eggs, sour cream, melted and cooled unsalted butter, vanilla bean paste, and salt. Mix on low speed until well combined.
⏱️ 3 min - 3
Pour the activated yeast mixture into the wet ingredients. Gradually add the all-purpose flour, mixing on low speed until a shaggy dough forms and all the flour is incorporated.
⏱️ 5 min - 4
Switch to the dough hook attachment. Knead the dough on medium-low speed for 8-10 minutes, until it is smooth, elastic, and pulls away cleanly from the sides of the bowl. The dough should be slightly sticky but manageable.
⏱️ 10 min - 5
Lightly grease a large bowl with a little oil or cooking spray. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the apple pie filling. In a medium saucepan, combine the diced Granny Smith apples, light brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until the apples soften slightly, about 8-10 minutes.
⏱️ 10 min - 7
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the apple mixture in the saucepan, stirring constantly. Continue to cook for another 1-2 minutes until the filling thickens. Remove from heat and stir in the 2 tablespoons of unsalted butter until melted. Let the apple filling cool completely.
⏱️ 5 min - 8
Once the dough has doubled in size, gently punch it down to release the air.
⏱️ 1 min - 9
Lightly flour a clean work surface. Roll out the dough into a large rectangle, approximately 1/4-inch thick (roughly 12x18 inches). Spread the completely cooled apple filling evenly over one half of the dough, leaving a 1/2-inch border along the edges.
⏱️ 10 min - 10
Fold the other half of the dough over the apple filling, creating a layered rectangle. Gently press down along the edges to seal the filling inside. Using a sharp knife or pizza cutter, cut the dough into 12-16 bars (approximately 2x3 inches each).
⏱️ 5 min - 11
Lightly grease a 9x13 inch baking dish. Arrange the donut bars in the prepared dish, leaving a little space between them for expansion. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 12
Preheat your oven to 375°F while the bars are completing their second rise.
⏱️ 10 min•🌡️ 375 - 13
Bake the donut bars for 20-25 minutes, or until they are golden brown on top and cooked through.
⏱️ 25 min•🌡️ 375 - 14
While the bars are baking, prepare the maple glaze. In a medium bowl, whisk together the powdered sugar, pure maple syrup, milk, and vanilla extract until smooth. Add a little more milk, 1 teaspoon at a time, if needed to achieve your desired drizzling consistency.
⏱️ 3 min - 15
Once the bars are out of the oven, let them cool in the pan for 5-10 minutes. Drizzle generously with the maple glaze while still warm. Serve warm or at room temperature.
⏱️ 5 min