I love donuts sooooo bad and when I can get my hands on a hot maple bar I seriously die. Made these to celebrate. Happy donut day !! xo.
MAPLE BARS // makes 12 large donuts
Mostly adapted from this Food + Wine bomboloni recipe via chef Kate Neuman
1/2 cup plus 1 tablespoon lukewarm water
1 1/2 envelopes active dry yeast (3 1/4 teaspoons)
1 1/2 tablespoons maple syrup
3 cups all-purpose flour, plus more for dusting
3 tablespoons whole milk
6 large egg yolks
1 teaspoon vanilla bean paste (optional)
1/3 cup granulated cane sugar
1 teaspoon Kosher salt
3 tablespoons softened unsalted butter
4-6 cups canola or peanut oil, for frying
1/2 cup packed light brown sugar
1/2 cup grade B maple syrup,
1/3 cup unsalted butter
1/4 teaspoon Kosher salt
1/4 cup whole milk
1/2 cup + 2 tablespoons confectioner’s sugar
1/2 tablespoon maple extract (optional for that super maple-y flavor)
In the bowl of a standing electric mixer, mix the water, yeast, maple syrup and 1 cup plus 2 tablespoons of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour. Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 3/4 cups plus 2 tablespoons of flour, along with the milk, egg yolks, vanilla, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough wot entirely pull away from the sides of the bowl. Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Let rise for 1 hour in a warm area until doubled in size.
In a large saucepan, heat the canola oil to 360° over medium-low heat. Line a rack with paper towels. On a lightly floured surface, roll out the dough a scant 1/2 inch thick. Slice the dough into 12 long rectangles as uniform as possible in size. (A pizza cutter was perfect for this). Fry the rounds in batches until they are lightly browned, about 40 seconds to 1 minute per side. Be sure to keep the oil between 360° and 375°. Drain the donuts on paper towels and continue frying the remaining dough.
In a small saucepot over medium heat, add the brown sugar, maple syrup, butter, and salt and heat until the sugar has dissolved. Stir in the milk and confectioner’s sugar and mix until very smooth. Pour the glaze into a shallow bowl for dipping. Glaze the donuts in the maple and set on a wire rack or serving dish. Serve immeditaely. *The donuts can be popped in the microwave for 10-12 seconds to enjoy at a later time