Maple Donut Bars Soft Buttery (Print Version)
# Ingredients:
→ For the donuts
01 -
1/2 cup warm water
02 -
3/4 cup warm milk
03 -
2 tsp dry active yeast
04 -
1/2 cup granulated sugar
05 -
1 tbsp granulated sugar
06 -
1/2 tsp salt
07 -
5 large eggs
08 -
1/2 cup unsalted butter, softened
09 -
5 1/2 cups all-purpose flour
→ For the maple glaze
10 -
1/4 cup unsalted butter
11 -
1/2 cup brown sugar
12 -
3 tbsp milk
13 -
1 tbsp corn syrup
14 -
2 tsp maple extract
15 -
2 cups powdered sugar
# Instructions:
01 -
Combine 1/2 cup warm water (110°F), 3/4 cup warm milk, 1 tbsp sugar, and 2 tsp yeast. Whisk quickly and let it foam up for 10 minutes.
02 -
In the bowl of a stand mixer, add 5 1/2 cups flour, 1/2 tsp salt, 1/2 cup sugar, frothy yeast mixture, and 5 eggs. Mix on medium-high with a hook attachment. Once dough forms, add 1/2 cup softened butter and mix for 8 minutes until smooth and elastic.
03 -
Transfer the dough to a greased bowl, cover with a towel or plastic wrap, and allow it to rise in a warm place for about 1 hour, until it doubles in size.
04 -
Punch the dough down, reshape it, and let it rise again until doubled, about 1 hour.
05 -
Roll the dough on a floured surface to a rectangle of 3/4 inch thickness (15x17 inches). Cut into 12 bars using a pizza cutter, place on a floured baking sheet, and proof for 30 minutes.
06 -
Heat 2 inches of corn or vegetable oil in a heavy pot to 360-375°F. Fry each bar for a few minutes per side until golden. Drain on paper towels and cool completely.
07 -
Melt 1/4 cup butter in a saucepan, add 1/2 cup brown sugar, 3 tbsp milk, and 1 tbsp corn syrup, and simmer on medium heat. Turn off heat, stir in 2 tsp maple extract and 2 cups powdered sugar until smooth.
08 -
Dip each cooled donut bar into the prepared glaze and place on a cooling rack to set.
# Notes:
01 -
Allow dough to proof in a warm, draft-free environment to ensure proper rise.