Friday, August 9, 2013

Maple Bars (Doughnuts)

I can't believe how long it has been since I have last posted! I caught a cold, which isn't fun :( but, I am back, and trying to catch back up with my posts. I still need to post 5 more after this one! So, today is going to be a good day for you guys!

When I go out and get doughnuts (which isn't very often, sadly) I always get a maple bar. Hands down it is my favorite doughnut! I have been looking and looking for an amazing doughnut recipe but, alas, I have not been able to find one that produces the same results as a doughnut shop (i.e. light, airy, and fluffy) (so if anyone has a recipe for one like that, I would love you forever! lol). This recipe I found on pinterest (obviously, because that is where I find most of my recipes I try), it is pretty delicious, it just didn't turn out super fluffy, a little, but not super fluffy which is what I was looking for. But, all in all, it yields a pretty darn good tasting doughnut, that everyone should try.

Now, it is for a maple bar, but really the maple is only in the frosting, so if you want you can glaze it with chocolate, strawberry, cinnamon and sugar, powdered sugar. Pretty much anything you can think of.

Maple Bars
adapted from The Food Charlatan

3 Tbsp    Yeast (I use active dry)
1 Cup    Warm Water (to activate the yeast)
1/2 Cup + 1 Tbsp    Sugar, divided
2 Tsp    Salt
1/2 Tsp    Baking Powder
4 Cups    Bread Flour
1/4 Cup    Shortening
3    Large Egg Yolks
1/2 Tsp    Vanilla

Oil for frying

Maple Frosting
2 1/2 Cups    Powdered Sugar
3-4 Tbsp    Maple Extract (or any flavor extract or juice you want)

For the dough:

Combine the Yeast, warm water, and 1 Tbsp sugar in the bowl of a mixer and let stand for 5-10 mins, until bubbly and frothy.

Combine the sugar, salt, baking powder, and flour into a separate large bowl, set aside.

when bubbly, add the shortening, egg yolks, and vanilla.

Mix with the paddle attachment for 1 min, to break down the shortening.

Add 1/3 of the dry ingredients, mix on low until combined, repeat with the next 1/3 of the dry mix.

Switch to dough hook and add the last 1/3 of the dry ingredients.

Mix on low until completely combined, then turn up to medium speed and knead for 2 mins.

*If necessary add a little bit of flour to keep dough from sticking to side*

Prepare a baking sheet by sprinkling flour on it. When done kneading, place dough onto baking sheet, and press to form a 6" X 6" square. Put a little flour on top of dough and cover with a cloth. 

Place pan into the oven, and put boiling water underneath at the bottom of the oven. Let rise for about an hour (or until double in size).

When dough is done rising, roll into an 11"x12" rectangle.

I used a pizza cutter to trim off the edges, and cut the dough into 12 rectangles about 5"x2".

Place the cut bars back onto floured sheet pans. Do not cover them this tim. Place into oven, with boiling water at the bottom. Let rise for 30 min (or until double in size).

When dough is almost done rising place 2-3 inches of oil in a large pot. Heat to 350F (use a candy thermometer). When oil is ready fry 2 doughnuts at a time, until golden brown on each side, it does not take long to fry. 

Let drain on a paper towel, let cool so they are not burning hot. 

For the frosting:

Mix powdered sugar and maple extract together until smooth, and is a drizzling consistency.

When doughnuts are a little cooler, dip the fluffiest side into frosting.


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