I was really surprised how easy these Maple Bars ended up being. I have never made a yeast donut before, but my husband specifically requested maple bars so I thought I would give them a shot. They turned out great! One thing to think about before you start though; these maple bars are really best fresh, within a couple hours of frying. Even better if they are still slightly warm from frying. I wouldn’t make these ahead to take somewhere the next day. Even the grocery store or bakery donuts loose a lot the day after they are made, and they are full of unpronounceable ingredients designed specifically to help them last longer! The good part is that the frying doesn’t take very long, so if you time these right you should be able to bring them fresh from your kitchen to where-ever you need them without many problems, just don’t forget to get boxes for traveling!
Instructions
Place warm milk, yeast, and sugar into your mixer and proof for 10 minutes until foamy.
Add flour, salt, butter, and egg yolks to the mixer and mix on medium speed for 3-5 minutes, or until a dough ball is formed and well combined.
Remove dough to a lightly oiled bowl, turn to coat, cover and let rise for 1 hour.
Roll out dough on a well-floured surface to 1/2 inch in thickness. Cut into large rectangles using a pizza cutter or large knife. Remove individual rectangles to a prepped surface (details above) to rise for 30 minutes.
Make icing while donuts are rising by mixing 1 pound of powdered sugar, 1/4 cup pure maple syrup, 1/4 tsp salt, 1/4 tsp vanilla, 1 tsp maple extract, and enough hot water to make it a pourable, dippable consistency.
Preheat oil in a heavy bottomed pan to 350 degrees. After 30 minutes of rise time, fry the donuts in batches, about 1-2 minutes per side, and remove to a paper towel lined sheet to cool. While still warm, dip in icing and place on sheet to dry. Double dip after completely cooled for a thicker coat of icing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1015 | ||
Calories from Fat: 563 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.6g | 83 % | |
Saturated Fat 38.9g | 195 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 162mg | 50 % | |
Sodium 2761.9mg | 95 % | |
Potassium 116.4mg | 3 % | |
Total Carbohydrate 104.3g | 31 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 102.2g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1015
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