In a small saucepan, gently warm 1 cup of whole milk and ¼ cup of butter over low heat until the butter melts.

Sprinkle 2 ¼ teaspoons of active dry yeast over the warm milk mixture and let it sit for about 10 minutes until foamy.

In a large mixing bowl, combine foamy yeast mixture with ¼ cup of sugar, ½ teaspoon of salt, 2 large eggs, and 1 teaspoon of vanilla extract. Mix well.

Gradually add 4 cups of all-purpose flour, stirring until a slightly sticky dough forms. Knead the dough on a floured surface for about 5 minutes.

Transfer the kneaded dough to a greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size (about 1 to 1.5 hours).

Gently punch down the risen dough, roll it out into a 12x8-inch rectangle, and cut into 12 equal bars. Arrange on a floured baking sheet and let rise for another 30 minutes.

Heat oil in a deep fryer or heavy pot to 350°F. Fry the bars in batches for 1-2 minutes on each side until golden brown.

While frying, prepare the glaze by whisking together 2 cups of powdered sugar, ¼ cup of maple syrup, ½ teaspoon of maple extract, and 1-2 tablespoons of water until smooth.

Once the maple bars are slightly cooled, dip them in the warm glaze or brush the tops generously. Allow the glaze to set.