In a mixing bowl, combine 1/4 cup warm water, 1/4 cup warm milk, 1 packet of active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and allow to sit for 5-10 minutes until foamy.

Once foamy, add 1/4 cup granulated sugar, 1 teaspoon salt, 2 large eggs, and 1/4 cup melted unsalted butter. Mix thoroughly.

Gradually mix in 3 1/2 to 4 cups of flour until a soft dough forms.

Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Shape into a ball and place in a greased bowl.

Cover the bowl and let it rise for about 1.5 hours or until doubled in size.

After rising, punch down the dough, roll it out to 1/2 inch thick, cut into bars, and let them rise for another 30-45 minutes.

Preheat the oven to 375°F and bake the bars for 10-12 minutes until golden brown.

While baking, prepare the glaze: melt 1/4 cup butter, add 1/2 cup brown sugar, 1/4 cup milk, and 1/4 cup corn syrup. Simmer and then whisk in 1 teaspoon maple extract and 1 1/2 cups sifted powdered sugar until smooth.

Once bars are baked and cooled slightly, dip each into the glaze and let excess drip off. Cool completely.