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Nov 5, 2017 | Dessert Recipes | by Jennifer

Maple Bar Yeast Doughnuts

Name: Maple Bar Yeast Doughnuts
Prep time: 140 min
Cook time: 20 min
Total time: 160 min
Yield: 8 bars
Ingredients: 4 1/2 tsp active dry or instant yeast; 1/2 cup water (very warm - 105-110F); 2 Tbsp shortening (or lard); 1 1/2 large egg yolks (*mix up two egg yolks and remove about 1/4 of it); 1/4 tsp vanilla; 1/4 cup + 2 tsp white sugar; 1/4 tsp baking powder; 1/4 tsp ground mace; 1 tsp salt; 2 - 2 1/4 cups all purpose flour; Oil (for frying); 1 3/4 cups icing/confectioners' sugar; 3/4 tsp light corn syrup; Pinch salt; 1/2 tsp vanilla; 1/4 tsp maple extract; 3 Tbsp maple syrup; 2 Tbsp hot water (if needed, to thin); Chopped pecans or walnuts; Maple Sugar; Chopped (cooked bacon)

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These Maple Bar Yeast Doughnuts are lovely fried doughnuts, topped with a delicious maple glaze. Garnish if you like with chopped pecans or walnuts, maple sugar and/or chopped cooked bacon.

Yes, I know it’s Sunday. And I rarely post on a Sunday. But it’s #NationalDonutDay. And if you knew me, you’d know that I could never, ever let National Donut Day pass by without … a doughnut :) So I scoured my only doughnut cookbook and I think I found the perfect one for today!

These Maple Bar donuts come from Top Pot Donuts, in Seattle. According to their cookbook, they sell 5000 of them at every Seattle Seahawks home game. I don’t know if that’s still the case, but since my husband is a huge Seahawks fan and it’s Sunday and they’re playing today, what better way to enjoy a bit of the Seahawk fan’s donut experience too?

I’ve topped my Maple Bars three ways – with maple sugar, with chopped pecans and with cooked bacon, because I couldn’t resist.

While adapted from Top Pot Donuts cookbook, I have hugely simplified the process here. I have also used just real maple syrup in the glaze, and skipped the maple extract suggested in the original recipe. Adding the extract would probably have made a more maple-looking brownish icing, if you’d like that, go for the extract.

Cook’s Notes for Maple Bar Yeast Doughnuts

I know what you’re thinking. Donuts. Good to eat, a pain to make! I hear you. Here are my tips for making fried doughnuts at home less … painful.

1) Invest in a small deep fryer. Something that doesn’t take a ton of oil to fill, which is always good. Deep fryers also have the huge advantage of regulating the oil temperature for you. No need for a stove-top pot/thermometer situation. And finally, deep fryers have lids and filters, to keep those frying smells to a minimum.

2) Make half the recipe! Yes, good donuts are all about the freshness and while donuts do freeze well, you really don’t need a bunch of donuts most of the time. And if you take my advice from point #1, you would find that you can only fry a donut or maybe two at a time, so the time it takes to fry a bunch of donuts is, well, too much. So make a smaller batch, save all that frying time and enjoy them fresh!

Handy Kitchen Tools

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Disclosure: Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

So that’s it. Here’s the recipe, if you want to get your donut on :)

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