Description
Delicious and indulgent Maple Bars featuring a soft, fluffy fried dough base coated with a rich and glossy maple-flavored glaze. These classic treats offer a perfect balance of sweetness, texture, and comforting flavors, ideal for breakfast or a sweet snack.
Ingredients
Dough:
- 3/4 cup milk
- 3 tablespoons butter
- 3 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 package quick-rise yeast (2 1/2 teaspoons)
- 2 large eggs
- 1/2 teaspoon vanilla bean paste
- Oil (for frying, about 1-1/2 to 2 inches deep in pan)
Maple Glaze:
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 cup brown sugar
- 3 tablespoons milk (plus 1-2 teaspoons as needed)
- 1 tablespoon corn syrup
- 2 teaspoons maple flavoring
- 2 cups powdered sugar
Instructions
- Prepare the milk and butter mixture: Heat the milk and butter in a medium saucepan over medium heat until the butter is melted and the mixture reaches about 125°F, making sure it is hot but not boiling. Remove from heat.
- Make the dough: Fit a stand mixer with the paddle attachment. In the mixer bowl, combine 2 1/4 cups of flour, sugar, salt, and yeast. Mix on low speed while slowly adding the hot milk and butter mixture. Increase the speed to medium and beat until well combined. Add the eggs and vanilla bean paste, beating for about 2-3 minutes until fluffy and well incorporated. Gradually add the remaining 1 cup of flour and beat for 1-2 more minutes until the dough is smooth but sticky.
- First rise: Lightly grease a large bowl. Scrape the dough into the bowl and cover with a clean kitchen towel. Let the dough rise in a warm place until almost doubled in size, about 45 minutes.
- Shape the bars: Line a baking sheet with waxed paper and lightly brush it with oil. Also, prepare another baking sheet lined with paper towels for draining. Turn the dough out onto a generously floured surface and roll it into a 12-by-8-inch rectangle. Cut the dough into 12 bars approximately 4 inches long by 2 inches wide. Place the bars on the oiled waxed paper-lined baking sheet, cover with a kitchen towel, and allow to rise for 30 minutes.
- Fry the bars: Heat oil in a deep fryer or a heavy skillet with deep sides to about 1 1/2 to 2 inches depth. Fry 2 to 4 bars at a time without overcrowding the pan, cooking each side for 1-2 minutes or until they are dark golden brown. Transfer the fried bars to the paper towel-lined baking sheet to drain excess oil. Repeat until all bars are cooked, maintaining oil temperature between batches.
- Make the maple glaze: In a small saucepan, combine butter and brown sugar. Whisk in milk and cook over medium heat, stirring frequently for 3-5 minutes until butter melts and sugar dissolves. Remove from heat and stir in corn syrup and maple flavoring. Gradually whisk in powdered sugar, 1/2 cup at a time, until smooth. Add 1-2 teaspoons additional milk if the glaze is too thick.
- Glaze the bars: Once the fried bars have cooled enough to handle, dip the top side of each bar into the maple glaze. Place the glazed bars on a wire rack with the glaze side up and allow the glaze to set for 10-15 minutes before serving.
Notes
- Make sure the milk and butter mixture is warm but not boiling to activate the yeast properly without killing it.
- Do not overcrowd the frying pan to ensure even cooking and maintain oil temperature.
- Use a candy or deep-fry thermometer to keep oil temperature consistent around 350°F.
- If glaze becomes too thick, add a teaspoon of milk at a time to thin it out for easier dipping.
- Store maple bars in an airtight container at room temperature for up to 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
