Make the dough

1. In a mixing bowl (stand mixer with dough hook or a large bowl if mixing by hand), combine the lukewarm water, sugar, softened butter, egg yolks, yeast, salt, and vanilla. Stir on low until everything starts to come together.

2. Whisk the flour and baking powder in a separate bowl. Gradually add the flour mixture into the wet ingredients while mixing, until a soft, slightly sticky dough forms. If the dough is excessively wet, add flour a tablespoon at a time until it holds together but still feels tender.

3. Knead the dough about 5–8 minutes in the mixer on low-medium speed (or 10 minutes by hand) until it’s smooth and elastic. The dough will remain fairly soft.

4. Oil a large bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let it proof in a warm spot until doubled in size (about 1 hour).

Shape the bars

1. Gently turn the risen dough onto a lightly floured surface. Roll it into a rectangle roughly 10 × 12 inches (25 × 30 cm).

2. Trim edges if needed, then cut the rectangle in half lengthwise into two 5 × 12-inch strips. Cut each strip into six equal bars for a total of 12 pieces.

3. Transfer the bars to parchment-lined baking sheets dusted with flour. Lightly cover (use a second sheet pan or a tent of plastic wrap — avoid anything that will stick to the dough). Let them rise again in a warm place until noticeably puffed, about 45–60 minutes.

Fry the donuts

1. Set a wire rack over a baking sheet for draining. Pour oil into a heavy-bottomed pot to a depth of about 2 inches (5 cm). Clip in a candy or deep-fry thermometer.

2. Heat the oil to 350°F (180°C) and maintain that temperature while frying. Work carefully and never leave hot oil unattended.

3. Fry the bars one at a time (they’re large) for about 1 minute per side, or until both sides turn deep golden brown. Transfer cooked bars to the wire rack to cool completely before glazing.

Make the maple glaze & finish

1. Whisk the powdered sugar, maple syrup, melted butter, and maple extract (if using) in a shallow bowl until completely smooth. The glaze should be thick but pourable — adjust with a teaspoon of water or powdered sugar to reach the right consistency.

2. Dip the top of each cooled bar into the glaze, allowing excess to drip back into the bowl. Return glazed bars to the wire rack and let the coating set for a few minutes.

3. Serve once the glaze has firmed slightly. Best eaten the day they’re made.