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!
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So that's it. Here's the recipe, if you want to get your donut on :)
Maple Bar Yeast Doughnuts
Ingredients
For the Doughnuts:
- 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
To Cook Doughnuts:
- Oil, for frying
For the Glaze:
- 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
Topping Suggestions:
- Chopped pecans or walnuts
- Maple Sugar
- Chopped, cooked bacon
Instructions
- For the doughnuts: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add yeast to warm water, together with the 2 tsp of sugar. Stir and let stand to proof for 5 minutes. Add the shortening, egg yolks and vanilla to the yeast mixture and mix to combine.
- In a medium bowl, whisk together the 1/4 cup white sugar, baking powder, mace, salt and 1 cup of the flour. Add this mixture to the yeast mixture and mix to combine. If using stand mixer, switch to kneading hook. Add additional flour, in small increments, as needed, to make a moist, soft dough. It should be smooth like bread dough, but a bit tacky.
- Remove dough to a greased bowl. Cover and allow to rise until doubled, about 1 hour.
- Remove dough to a floured surface and shape in to a rectangle about 10 x 6 inches. Cut dough in to 8 long rectangles, 1 1/2 inches wide and 5 inches long. Set pieces at least 2-inches apart on to a well- floured baking sheet. Cover with a clean tea towel and let rise until doubled and puffy, about 30-45 minutes.
- When dough is almost ready, heat at least 2 inches of oil in a heavy pot on the stove top or in a deep fryer to 350F. When doughnuts are ready, use a spatula to carefully transfer dough to the preheated fryer oil. Fry no more than 2 at a time for 30-40 seconds, flip, then fry for 20-30 seconds on the other side, or until evenly golden in colour. Remove to a cooling rack with a baking sheet underneath, to catch any drips of oil. Place doughnuts on to the cooling rack with the most rounded side up. Allow to cool completely before glazing.
- For the glaze: Combine all the glaze ingredients in a small bowl and stir until combined and all the icing sugar has dissolved. If to thick, add a bit more hot water to the mixture to thin.
- To finish the doughnuts: Dip the most rounded part of the cooled doughnuts in to the prepared glaze. Place on a rack with a baking sheet underneath (to catch the drips). While glaze is still wet, sprinkle with any toppings you might like to use, or leave plain. Allow to sit at least 15 minutes to allow the glaze to set up.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Adapted from Top Pot Doughnuts Cookbook
Christina says
Just made these and they came out perfect! Thank you for this go-to recipe!
Jennifer says
So glad to hear, Christina! Thanks so much :)
Cindy Rodriguez says
Bacon bits on a donut is pretty much everything to me. So delicious!
Jennifer says
Thanks Cindy :)
Laura | Tutti Dolci says
These are such perfect doughnuts!
Jennifer says
Thanks Laura :)
Christina says
Hot damn I'm dying for a donut right now. I need to make a note to try these donuts the next time the hubs and I drive up to Seattle. However, in the meantime, I've gotta try your adaption. I love your advice on getting a deep fryer. I really want one. Maybe if I'm good the hubs will get me one for Christmas :). Anyway, awesome photos and great recipe! The donuts look amazing :)
Jennifer says
Yes, Christina you definitely need to seek them out! Tons of delicious looking donuts :) And I love my little deep fryer. I don't deep fry a lot, but when I do, it's so much easier. Thanks :)
Milena | Craft Beering says
I like the bacon topping! What a great idea. The bar shape also appeals to me. A lot:) Pinned!
Jennifer says
These were fun to make and delicious to eat :) I loved the bar shape, too. Perfect for adding toppings!
Louise says
Hi Jennifer,
These look absolutely scrupmptuous and would be the best thing for the fall weather.
As I was reading through the recipe I'm not sure but I think there's a mistake in your instructions. Could you please double check at Step 2 you mention FLOUR twice (the 1/4 cup white sugar, flour, baking powder, mace, salt and 1 cup of the flour.)
Thank you
Jennifer says
Thanks so much, Louise and you are right, it was there twice in error. I've fixed it now. Thanks! (Love having help keeping the recipes correct :)
Louise says
Jennifer You're welcome. I will definitely have to try my hand at those delicious looking sinful sweetness. Yummm! Thanks for the recipe.
Chris Scheuer says
I make something similar twice a year, for my kids birthdays and for Christmas. Everyone loves them and we dream about them all year long. Mine don't have maple though. I love that idea - I'm sure that maple flavor takes them over the top. And the bacon would take them over the top of the top!!
Jennifer says
Thanks Chris! Maple and bacon is a popular combination in these parts and always a special treat :)
annie@ciaochowbambina says
Is there anything better than a homemade fried cake? These donuts are nothing short of amazing!! Love the flavors! Pinned!
Jennifer says
I know! Fried cake is just the best thing ever invented, in my opinion :)
Cheyanne @ No Spoon Necessary says
OMGeee, Jennifer! These look dangerously delicious! I love a good donut, but you totally took these over the top with the maple and bacon! I could eat a ridiculous amount of these fried, glazed beauties! Pinned! Cheers!
Jennifer says
Thanks Cheyanne :)
Dawn - Girl Heart Food says
Ok, so these are nothing short of amazing! A good donut is what I could really use right now, especially one with maple AND bacon!! I would have a hard time stopping at just one ;)
Jennifer says
Thanks Dawn and yes, the maple bacon one was really nice!
Mary Ann | The Beach House Kitchen says
Now I could eat my weight in these doughnuts Jennifer. They sound just heavenly and look nice and fluffy! I love that maple glaze!
Jennifer says
Thanks Mary Ann! Doughnuts are probably my favourite sweet treat. I usually buy them at my favourite bakery, but it's fun (and handy :) to make them at home, too.
sue | theviewfromgreatisland says
Oh wow, these look so tempting, we're doughnut fans here, and these seem like the ultimate recipe ~ forget Dunkin Donuts :)
Jennifer says
Thanks Sue :) I've been enjoying them from the freezer!
Tricia @ Saving Room for Dessert says
Happy donut day Jennifer! These look and sound pretty fantastic - and I'm one of those people that have never made fried donuts but I love your idea about picking up a deep fryer. I really didn't know they were so affordable. Love using real maple syrup instead of flavoring - these must be amazing!
Jennifer says
Thanks so much, Tricia :)