Froth the yeast by combining warm water, warm milk, and sugar. Stir in active dry yeast and let sit for 10 minutes.

Mix the dough by combining flour, salt, and sugar in a stand mixer. Add the frothy yeast mixture and eggs, then mix well. Gradually add butter and mix until smooth.

Let the dough rise in a greased bowl covered with a towel for about 1 hour or until doubled in size.

Punch down the dough and let it rise again for another hour.

Roll the dough into a rectangle and cut into 12 bars. Let rise again for 30 minutes.

Fry the bars in heated oil at 360-375°F for 2-3 minutes on each side until golden brown.

Prepare the maple glaze by melting butter, adding brown sugar and milk, then whisking in corn syrup, maple extract, and powdered sugar until smooth.

Dip the cooled donut bars into the glaze and place on a wire rack to set.