In a small bowl, combine warm water, warm milk, and sugar. Sprinkle active dry yeast over the liquid and let it sit until frothy.

In a stand mixer, combine flour, salt, and sugar. Add the frothy yeast mixture and eggs, and mix until well combined. Gradually add softened butter and mix until the dough is smooth and elastic.

Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 hour.

Gently punch down the dough, reshape it into a ball, cover it, and let it rise again for another hour.

Roll out the dough into a rectangle about ½ inch thick, cut into 12 equal bars, and let them rise for 30 minutes on a floured baking sheet.

Heat oil in a deep skillet or fryer to 360°F-375°F. Fry the bars for 2-3 minutes on each side until golden brown, then drain on a paper towel.

In a saucepan, melt unsalted butter over medium heat. Stir in brown sugar and milk, then add corn syrup, maple extract, and powdered sugar. Whisk until smooth and glossy.

Dip the top of each bar into the maple glaze and place them on a wire rack to set.