In a small bowl, mix together 1/4 cup of warm water, 1/4 cup of warm milk, 2 1/4 teaspoons active dry yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until frothy.

In a large bowl, combine remaining sugar, 1 teaspoon of salt, 10 eggs, and 1 cup of melted butter. Stir in the frothy yeast mixture and gradually add 11 cups flour, mixing until a soft dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover, and let rise in a warm area for about 1.5 hours until doubled in size.

Punch down the dough, roll into a rectangle about ½-inch thick, and cut into 3x1-inch bars. Place on a parchment-lined baking sheet and let them rise for another 30-45 minutes.

Preheat oven to 375°F (190°C) and bake for 10-12 minutes until golden brown.

In a saucepan, melt ½ cup of butter, then stir in 1 cup of brown sugar, 6 tablespoons of milk, and 2 tablespoons of corn syrup. Simmer for about 1 minute.

Remove from heat and whisk in 4 teaspoons of maple extract and 4 cups of powdered sugar until smooth.

While bars are warm, dip each into glaze, allowing excess to drip off. Place on a wire rack to set.