Did you read that correctly….”baked” maple bars? YES! Don’t get me wrong, these will not fool you into thinking you’re eating a real doughnut in all of its deep-fried goodness, BUT, it will certainly hit your maple bar spot, if you have one like I do. I love me some good doughnuts. In fact, for one of my birthday parties growing up, I requested doughnuts instead of birthday cake. Doughnuts and a piñata for my 12th birthday👌🏼.
Back to the maple bars. I happen to think The Maple Bar is the superior doughnut. Am I wrong? If you disagree, I’d actually be interested in hearing what your favorite doughnut is…Bearclaw? Apple Fritter, Boston Creme, plain glazed, old-fashioned cake style? UPDATE: Looking back on this post, I’ve since experienced a lot of artisan/gourmet doughnut establishments, and the flavors are creatively delicious. My current favorites are the Blueberry Lemon Mascarpone and Butterscotch Bacon from Good Dough in Jacksonville, FL.
Anyway, after I made these beauties I still had extra maple glaze (which by the way, is DIVINE), so I whipped in some cream cheese, butter, and additional powdered sugar to create a maple cream cheese frosting which would be ridiculously good on cinnamon rolls now that I think of it. I’ll have to add that to the blog one of these days. And when I do….you’ll thank me 😉
- 1 1/2 cups milk
- 1/3 cup butter
- 2 Tablespoons granulated sugar
- 2 Teaspoons salt
- 1/4 Cup lukewarm water
- 1.5 Tablespoons yeast
- 2 large eggs, beaten
- 5 cups flour
- 2 teaspoons cinnamon
- Maple Icing:
- 1/3 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 1/2 cups powdered sugar
- 2 teaspoons maple extract
- 1/8 teaspoon salt
- For the dough:
- In a medium saucepan scald milk; add shortening, 2 Tablespoons granulated sugar, and salt.
- Stir to combine and set aside to cool to lukewarm.
- In a large mixer bowl, add the warm water and the yeast.
- Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine.
- Let sit for about 5 minutes until it starts to bubble and become foamy.
- After the yeast is foamy and the milk mixture is lukewarm, add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture.
- Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more (you want the dough slightly sticky but not too sticky).
- Knead for 3 to 5 minutes by hand or using a mixer.
- Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size.
- Punch down and roll out into a large rectangle about 1 inch thick.
- Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet.
- Let raise for about 30 minutes. I had to do a little patchwork to get acceptable rectangles at the right thickness.
- While bars are raising, preheat the oven to 425 degrees.
- Bake the bars for 7 to 8 minutes or until light golden brown (WATCH CAREFULLY).
- Remove from oven and let cool slightly before icing.
- Make the icing while the bars are raising:
- In a small saucepan mix butter, brown sugar and milk.
- Bring to boil on medium heat and simmer 3 minutes.
- Remove from heat and cool for 15 minutes.
- Add the maple extract and powdered sugar and blend well with a hand mixer.
- Add a little more powdered sugar if needed.