Delicious real maple bars, made with yeast dough, fried and topped with a shiny maple glaze. Garnish if you like, with chopped pecans, maple sugar and/or chopped cooked bacon.
1 1/2largeegg yolks , *mix up two egg yolks and remove about 1/4 of it
1/4teaspoonvanilla extract
1/4cupwhite granulated sugar
1/4teaspoonbaking powder
1/4teaspoonground mace
1teaspoonsalt
2 - 2 1/4cupsall purpose flour, spooned and levelled
To Cook Doughnuts:
Oil, for deep frying
For the Glaze:
1 3/4cupsicing/confectioners' sugar
3/4teaspoonlight corn syrup
Pinchsalt
1/2teaspoonvanilla extract
1/4teaspoonmaple extract, can omit
3Tablespoonsmaple syrup
2Tablespoonshot water, as needed, to thin
Topping Suggestions:
Chopped pecans or walnuts
Maple Sugar
Chopped, cooked bacon
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Instructions
For the donuts: 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 teaspoons of white 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 into 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 it is too thick, add a bit more hot water to the mixture to thin.
To finish the donuts: Dip the most rounded part of the cooled doughnuts into 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.
Notes
These maple bar donuts are best enjoyed on the day they are made. Freeze up to 2 months for longer storage.Be sure to read the notes above this Recipe Card, for more tips on making this recipe.