Maple Bars – I’m In Love With The Shape Of You

Do you ever have days when you wake up and are just craving something specific? Today was one of those days for me. Before my feet even touched the floor, I was thinking about maple bars. I knew I just had to make some.

Making yeast donuts can be a bit time consuming, so I recommend this project for a day when you have about 4 hours to kill. But it’s most certainly worth the time and effort. Nothing beats homemade donuts!

My favorite type of donut is the maple bar. I remember when I lived in New England for a period of time and had my first experience with Dunkin’ Donuts. They are everywhere on the east coast. But here on the west coast, not so common. Perhaps times have changed but they did not make anything that even remotely resembled a maple bar. When I tried to order one, everyone in the shop looked at me like I had three heads. I tried to describe it, but the bar shape concept eluded them. Disappointed, I gave up. The cashier tried to offer me a jelly donut to make me feel better. But when I asked what kind of jelly was in it, she said “Red?” How do you sell jelly donuts and not know what kind of jelly is in it???? I’m still mystified and slightly annoyed about it today. Needless to say, I did not buy a donut that day. So I swore off donuts until I returned to the west coast.

Now that I know how to make maple bars, I can satisfy my craving anytime, anywhere. That’s the beauty of cooking. Take that Dunkin’ Donuts! Here is my recipe so that you can give these a try at home too. They’re not super complicated. Just mix, raise, cut/shape, raise, fry, and glaze. And you don’t need a special donut cutter. A pizza wheel and a ruler work perfectly for these. Enjoy ♥️

Maple Bars

1 Tbsp active dry yeast

1 cup milk, warmed

1 tsp salt

1/3 cup granulated sugar

1/3 cup melted butter

4 egg yolks

3 1/2 cups flour

Maple Glaze

3 cups powdered sugar

2 Tbsp milk

2 Tbsp maple syrup

1 tsp vanilla extract

1 tsp maple extract

Sprinkle yeast over warmed milk and allow to “bloom” for 10 minutes. In the bowl of a stand mixer, combine all ingredients except flour. Mix well. With dough hook attachment, gradually mix in flour 1 cup at a time. After all flour is fully incorporated, continue to knead with dough hook on low speed for 7-10 minutes. Dough should be soft and tacky to the touch but not runny or sticky. Transfer to a large well greased bowl and cover with a towel or plastic wrap. Leave to raise in a warm, draft free space until doubled in volume, 1-2 hours. Turn dough onto lightly floured surface and gently roll into a square 10x12x1/2”. Using a Pizza wheel, cut dough into 12 pieces (5×2” each). Place bars on parchment lined cookie sheet to raise 45 minutes. Make maple glaze in a medium bowl and set aside. Heat 3” of oil in a large pot on medium heat to 350 degrees. Gently slide 2 bars into hot oil and fry golden brown on each side about 30 seconds each side. Remove with a slotted spoon to a cooling rack over a cookie sheet lined with paper towels to absorb excess oil. Continue to fry the rest of bars 2 at a time to avoid overcrowding. Dip the tops of bars while still warm in maple glaze and return to cooling rack. When glaze has hardened, store covered at room temperature.

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