I have a confession: I am not a huge fan of maple. If I have a choice between maple syrup and Buttermilk Syrup, I’ll choose the Buttermilk Syrup every time. I don’t even really like the smell of it; it reminds me of icky babies that need a bath (don’t ask–anyone who’s spent any in-person time with me will tell you that I have a very irrational sense of smell).
My exception? Maple bars. I love maple bars. They remind me of my dad and the occasional Sunday School hooky-playing when we’d have a quick maple bar and Diet Coke before we headed back to the rest of church.
A few weeks ago, I was browsing cookbooks on Amazon (because it is way too hard to do any effective cookbook browsing when I have kids with me) and stumbled across a cookbook from Top Pot Doughnuts, one of my favorite doughnut shops in Seattle. I had to snatch up a copy and then when it came, I started making a list of the recipes I wanted to make. And then I realized I wanted to make everything. So I let my husband choose and he promptly threw the pumpkin doughnuts out the window (boo) and teetered between apple fritters and maple bars before deciding on the almighty bar. And we didn’t regret it.
I have to say a few things about this cookbook (and I have not been compensated in any way to say any of this) because it’s very rare that a cookbook knocks my socks off. I’ll admit that doughnut-making is a tiny bit daunting, and there aren’t a lot of shortcuts or easy outs in this book. However, the instructions are incredibly thorough–they use exact measurements (like ingredients by both weight and standard measurements) as well as tactile, practical cues (like descriptions of how the dough should look and feel). It makes doughnut-making a fun challenge rather than a scary endeavor. They take huge-scale recipes and professional methods and adapt them for home kitchens, which is a task in and of itself, and then they succeed, which is even more admirable. So if you’re looking for a fun little niche cookbook to keep you busy on rainy afternoons, I totally recommend this one.
Anyway. Unpaid Kate endorsement over. For the dough, you’ll need bread flour (which has more protein and helps the dough withstand the beating it’s about to take, plus it gives the doughnuts a great, airy texture with a nice chew to them), yeast, baking powder, egg yolks, shortening, table salt, vanilla, and sugar. This recipe also called for mace, but I reeeeeally don’t like mace, so I left it out.
In the bowl of a heavy-duty stand mixer, combine warm water, a wee bit of sugar, and yeast. Lots of yeast. 3 tablespoons of yeast.
Don’t email me asking if it REALLY is 3 tablespoons of yeast because it really is. Patti, I can see the gears in your brain working all the way from Louisiana and I fully expect a smart-alecky comment/email at some point today. 🙂
While the yeast is proofing (check out this tutorial if you’re nervous about using yeast), whisk together the flour, sugar, baking powder, salt, and mace (if you’re using it).
When the yeast is bubbly and fragrant, add the shortening, egg yolks, and vanilla. Mix together with the paddle attachment on low or medium-low speed for about 1 minute. The shortening won’t be completely combined, but it will be broken up. Add approximately 1/3 of the dry ingredients mixture and mix on low until blended and then add another 1/3 of the dry ingredients and mix until combined.
Switch the paddle attachment for the hook attachment and add the remaining dry ingredients. Mix on low until there aren’t any white spots remaining (see? That’s a line straight from the book and I love how specific it is!). Add enough flour so the dough comes together off the bottom of the bowl. Increase the speed to medium and allow it to knead for 2 minutes. The dough should be smooth but tacky (again…I couldn’t have said it better!)
While the dough is kneading, begin bringing a large pot of water (a little over 2 quarts) to a boil.
Sprinkle a baking sheet with all-purpose flour…
and place the dough onto the pan.
Shape it into a 6×6″ square. Yes, I realize my square is not really a square. Geometry was never my strong suit.and cover it with a clean towel.
Sidenote: I love making yeast breads. I love kind of nudging and nurturing them along and I kind of feel like I’m tucking them in for a cozy little nap (before I cut, fry, and eat them).
Pop the pan into your oven. Place a 9×13″ dish underneath the pan of dough and pour the boiling water into the 9×13″ dish. This replicates an industrial proof box and it is not nearly as scary or work-intensive as it sounds.
Close the oven door and allow the dough to rise for 1 hour or until the dough is doubled. Remove the dough and the pan of water from the oven. Bring another large pot of water to a boil.
Roll the dough out into an 11×12″ rectangle, about 1/2″ thick. Use a pizza roller to trim about 1/2″ off each edge. I rolled mine out on a Roul’Pat and cutting on them is not cool, so I used a plastic pizza cutter and it was magic.
Cut the dough into 12 5×2″-ish rectangles.
Carefully slip the flat side of a flexible scraper (like this) under the long side of the dough rectangles to transfer them to a lightly floured baking sheet, spreading them about 1″ apart.
Place the pan(s) uncovered back into the oven and pour the boiling water back into the 9×13″ pan placed underneath the pans(s) of dough. Allow the dough to rise 30-45 minutes (or longer), until they have doubled.
When the dough is almost done rising, pour 2+ inches worth of peanut oil into a high-sided pan. If you can’t/don’t want to use peanut oil, you can use canola oil because they both have high smoke points, but canola oil can take on a fishy odor and flavor when it is cooked at high heats whereas peanut oil remains flavorless. Use a candy thermometer to measure the heat and when it reaches 350 degrees, use the flexible spatula to carefully remove the risen bars and place them in the oil (2-3 at a time–don’t crowd the pan!) Cook for about 30-40 seconds on one side or until light golden brown, then flip and cook for another 20 seconds or until golden brown. Remove from the oil and drain on paper towels and repeat with the remaining dough, frying in batches of 2-3.
While the doughnuts are cooling, prepare the maple frosting.
Combine 1 lb. powdered sugar, 1 1/2 teaspoon light corn syrup, 1/4 teaspoon table salt, 1/4 teaspoon vanilla, 1 teaspoon maple extract, and 1/3 cup hot water (or more if needed). Whisk together until smooth.
Dip the domiest (yes, I totally just made that up) side of the cooled bars in the maple icing and smooth it out if necessary. Allow to dry for 10-15 minutes before eating. Welcome to the best doughnuts I’ve had in a looooong time (we’re lacking in the doughnut department in my particular neck of Louisiana).
Maple Bars
Recipe lightly adapted from Top Pot Hand-Forged Doughnuts
Ingredients:
3 tablespoons active dry yeast
1 cup very warm (105 degree) water
1/2 cup + 1 tablespoon white sugar, divided
1/2 teaspoon mace (optional; I left it out)
2 teaspoons table salt
1/2 teaspoon baking powder
4-4 1/2 cups bread flour
1/4 cup shortening
3 large egg yolks
1/2 teaspoon vanilla
Peanut oil for frying
Maple Icing
1 lb. powdered sugar
1 1/2 teaspoons light corn syrup
1/4 teaspoon table salt
1/4 teaspoon vanilla
1 teaspoon maple extract
1/3 cup (plus more if needed) hot water
Directions:
Combine the yeast, 1 tablespoon sugar, and 1 cup very warm water in the bowl of a stand mixer. Allow it to proof for 5-10 minutes or until frothy.
While the yeast is proofing, combine the sugar, mace (if using), baking powder, salt, and 4 cups of flour in a large bowl. When the yeast is ready, add the shortening, egg yolks, and vanilla and mix with the paddle attachment for 1 minute to break down the shortening. Add 1/3 of dry ingredients and mix on low until blended. Repeat with the next 1/3 of the dry ingredients. Switch to the hook attachment and add the remaining 1/3 of the dry ingredients. Mix until no white spots remain and then turn the mixer to medium speed and knead for 2 minutes.
While the dough is kneading, bring a large pot of water to a boil (a little more than 2 quarts of water). Lightly flour a baking sheet.
When the dough is done kneading, transfer it to the prepared baking sheet. Form a 6×6″ square and cover it with a clean cloth. Place the pan in the oven and place a 9×13″ pan on the rack beneath the baking sheet. Pour the boiling water into the 9×13″ pan and close the door to the oven. Allow the dough to rise for 1 hour or until doubled.
When the dough is done rising, remove it from the oven and place it on a lightly floured surface. Bring another pot of water to a boil. Roll the dough into an 11×12″ rectangle. Use a pizza cutter to trim 1/2″ off all the edges of the dough. Cut the dough into 12 rectangles about 5×2″ big. Use a flexible scraper to carefully transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2″ apart. Place the baking sheet uncovered back into the oven and pour the boiling water back into the 9×13″ dish. Rise for 30-45 minutes (or more), until the dough is doubled.
When the dough is almost done rising, heat 2+ inches of peanut oil in a large, high-sided pot with a candy thermometer attached to it. Heat it to 350 degrees. When the oil is hot enough, in batches of 2-3, use the rubber scraper to carefully transfer the rectangles to the hot oil and fry for 30-40 seconds and then flip and cook for another 20 seconds or until golden brown. Remove from the hot oil, allow to drain on paper towels, and repeat with the remaining dough.
While the dough is cooling, whisk together the icing ingredients. Dip the dome-iest side of the bars into the icing and spread it out if necessary. Allow to stand for 10-15 minutes (at least) before serving. Makes 12 doughnuts.
I was browsing through the recipes and am not a fan of maple anything so of course I opened this page. I so agree about the horrible smelling maple babies. I thought I was the only one to feel this way! I accidently dumped about a cup of garlic powder on my sons head when he ran into me and the smell lasted for weeks. That smelled better than maple syrup on a baby!!!
Maple Bars.
I was wondering … it says use baking powder but i cant find where to put it in the recipe.
I cant wait to make these! Thanks
It just goes in with the dry ingredients. Enjoy!
I don’t like to use shortening, so what could I use in its place?
Maybe it’s an elevation issue but there was way too much flower and the dough did not turn out at all. I will try this with less flour but this dough, even with the bread flour, was grainy and tasted more like Indian Fry-bread. Also I tried adding more maple flavoring but the glaze ended up tasting like pure powdered sugar with a brown tint. I will definitely be using this recipe for Indian tacos sometime though. 🙂
I made your maple bars and they were a huge hit!
On a side note, small babies do smell like maple syrup. The reason is that women who breastfeed take an herb called fenugreek to increase milk production. One of the side effects is maple scented sweat. Mothers hold their babies, so the babies smell like maple syrup.
http://www.theatlantic.com/health/archive/2010/06/the-mystery-of-the-maple-syrup-smell/57980/
The list of ingredients calls for baking powder, but the directions below don’t say to add it, but the directions with the picture do. Also, the directions say to add vanilla to the dough, but vanilla is only listed with the glaze.
I am glad I am not the only person who thinks maple syrup smells like dirty children! All these years I thought I was crazy. The only maple I can tolerate is maple bars and maple soft-serve ice cream. I live in Vermont, where yes, they make everything maple!
Can these be baked? If so, how high and how long?
They’re really meant to be fried 🙂
I am still speechless. These maple bars are totally indescribable. And much easier than I anticipated. Thanks for sharing such an awesome recipe! I blogged about it here: http://thefoodcharlatan.wordpress.com/2012/04/20/maple-bars/
I made these once before and they turned out wonderful! So i tried them again and now the maple icing tastes like powdered sugar anysuggestions
Just add more maple extract to taste 🙂
My sister sent me the recipe. I was making it today using the recipe without the pictures, I noticed that even though baking powder is listed in the ingredients,its not listed when you mix the dry ingredients together. Thought I would mention it because it threw me for a loop for a few minutes 🙂 I cannot wait to try them- my sister even told me that they taste as good the next day so i’m making them for conference
dude!!! looks so good… i need to try this!!!!!!!
thats for the upload
I made these New Year’s day for the Young Men! I wasn’t planning on eating any since I’m not a fan of maple… BUT you are right these aren’t your typical Maple bars! SERIOUSLY AMAZING! My husband came home from church today and he promised his YM he will be bringing them 2 each next week, since today was fast sunday! UMMMM????
Do you think I can make these ahead of time and freeze them (after the first round of freezing), then just take them out the night before??? I really want to make them for company, but dont want to get up at five 🙂 Thanks for this recipe, I can’t wait!
I wouldn’t make the BARS ahead of time, but what you can do is after you cut the doughnuts, you can do the second rise in the fridge overnight. That way, you can just pop them into the hot oil and ice them first thing in the am.
Hope that helps!
I think a scattering of some fried crumbled bacon on top of the glaze would make these an extra fine sweet treat.
Making these right now! Can’t wait! My husbands FAVORITE! Love your site and your cookbook, ladies!
How on earth did I miss this post?! Oh my gosh I LOVE maple bars…
ok, I love maple, but I just have to tell you, I had to laugh about your sense of smell thing and maple–make sure you stay far away from the herb fenugreek–often used to increase milk supply for breastfeeding mothers. It makes you, your breath, your clothing…everything smell like maple! My husband said he could always tell when I had left a room because it smelled like maple!
My aunt used to make these for me when I was a kid. Last time I went to visit she made them for my kids! Eating them is so much easier than making them.
I used to love maple syrup until my then 3 year old emptied an entire bottle on my brand new rug. Still have a sticky spot when it gets damp.
Maple bars are my favorite and I was totally looking forward to these but my dough did not turn out right at all! It turned out pretty dry and tough. What did I do wrong? I’m pretty disappointed and gun shy to try again. Please help! Love your site btw! 🙂
Yeast doughs can be tricky and there are lots of variables. I’m GUESSING there was probably too much flour for your current environment (and that can vary on a daily basis). If you try them again, start with less flour and then add it as you need it. I’m sorry they didn’t work out!
Thanks so much! I actually thinned the dough out with a little warm water and it salvaged it! So I was able to at least get some edible ones done. However I will try them again and use a little less flour. Thanks! 🙂
Kate,
For years – the “secret ingredient” in my sweet rolls is mace in the dough! It does make a wonderful difference in the flavor, but no one can guess what the difference is. Thanks for this recipe. They look wonderful & when I have the time to make them, I WILL be putting in the mace.
These look divine. They will have to go on the list to make someday, for sure. Thanks!
:)) so true
Help…..I’ve just mixed up this recipe and a little confused. The Flour 4-41/2
I just tried to put in 4 1/2 cups and is very very dry. Am I reading this wrong? By the way I love your recipes. I think I have now made about half of them. You two are so talented!
I went back and made it more clear that you’re supposed to mix 4 cups of flour with the dry ingredients. I’m so sorry! Hopefully they’ll turn out anyway! You could always try adding a bit more hot water very slowly.
I have the same aversion to maple syrup and generally most maple products for the same reasons… But I do love me some tasty maple bars. I don’t understand how they are different, but they are. Thanks for the recipe!!
My wife made these on Saturday and they were spectacular. She made a double batch and they were as and made half maple and half chocolate. They were as good as any that we have bought and didn’t cost an arm or leg. Thanks for the recipe.
Yu-huhuhuhum! I am so excited! I’ve never tried to make doughnuts at home before, but I think I can actually do these!
WHAT??? These are my all time favorite! You are my new best friend! And my old best friend….so yeah, I love you even more now bc of your maple bar goodness!
Can’t wait to try these! I really like maple frosting, after chocolate of course! I have worked at Winchell’s and also a local bakery, making donuts and one of the best maple donuts is a maple buttercream donut! Just mix a small amount of maple frosting into a good buttercream frosting and spread on your donut like you would a cake. The thicker the better! These are soooo darn good!
Just wondering if you could make the dough in a bread machine?
Oooooh, I don’t know. I didn’t have a ton of luck with the bread machine that I did have, so I really can’t say. You can always try it, but if they don’t work, don’t sue me!: )
I am so excited to try these as we have been oven free (kitchen remodeling… slow kitchen remodeling) and these don’t need to be baked! But I am a little concerned about the rising. Do you think any enclosed space will work or is there something special about the oven?
I just made these, and might I just say “OH MY GOD THOSE ARE DELICIOUS AND CAN I HAVE THAT COOK BOOK AND PLEASE PLEASE LET THEM NOT ALL DISAPPEAR TOO QUICKLY!” Whoops, too late. I ate them all. Thank you SO MUCH for this recipe!