You’re going to need some coffee to go with this post….
I need some coffee too, but not just because of these maple bars. You see, my computer is still trying to ruin my life by going as slow as it can. I happen to be extra busy so this is driving me crazy. It’s gotten to the point that I have to restart everyday and that means it closes all of my windows and I keep forgetting to do things.
I’m going to reset the factory settings on it but the problem with that is it’s a catch-22 situation. I need to save things on it first but I’m having a hard time doing that because it needs reset. Plus, it’s a Chilean computer so everything is in Spanish. I can figure most of it out but I still need to work on my Spanish, a lot, so that adds yet another challenge.
Ughh, okay dwelling on it at the moment is not going to help anything so I’m just going to focus on something wonderful like…..I know, Doughnuts! Doughnuts make everything better and these aren’t just any doughnuts, they’re maple bars!
I grew up with a mom who loves doughnuts. In fact, she loves them enough that they are usually her chosen unit of measuring other foods. Growing up everything was always compared to a doughnut; This is the best, it tastes like a doughnut!,
or It’s good, but I’d rather be eating a doughnut, or, That does not count as dinner because it’s basically a doughnut. Yep, we’re a weird family, but you probably already figured that out.
They’re just special that’s all, but you guys don’t mind that do you? Actually, I think the uglier and less perfect foods are always the ones that taste the best, or at least that seems to be the case with these. Don’t worry, what they lack in cosmetic perfection they make up for with outstanding flavor.
Pure maple syrup is something that you can’t get here, or at least not on a consistent basis, so when I made these with some of the maple extract that I’ve been rationing it was really exciting to the gang. It’s pretty insane how fast they disappeared and now they are on the top of the list for things I need to repeat.
- 1 tablespoon active dry yeast
- 1/3 cup sugar
- 1 cup slightly warm milk
- 1 teaspoon salt
- 4 egg yolks
- 1/3 cup organic vegetable shortening or butter (melted)
- 3 1/2 cups all purpose flour
- 3 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon maple extract
- 1 teaspoon vanilla extract
- In the bowl of a stand mixer (or a large bowl if doing by hand), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in eggs and sugar, then butter and salt until combined. Add flour a cup at a time until it comes together into a smooth dough. Place in a greased bowl, cover with a damp towel or plastic wrap, and place in warm place to rise until doubled in size, about 2 hours. (Alternatively, you can refrigerate the dough overnight.)
- On a lightly floured surface, roll the dough into a rectangle roughly 1/2 an inch thick and 10x12 inches. Cut into 10 bars (about 5 x 2 1/4in) and place bars on clean tray in a warm lace to rise for about 45 minutes.
- While the bars are rising stir you'r glaze together. Whisk syrup, vanilla, milk, and salt in a medium bowl. Add powdered sugar a cup at a time and stir until smooth.
- Heat about 3 inches of oil in a large high-sided skillet or pot to 350 degrees F (180 C). Gently lift 2 to 3 bars at a time and drop carefully into oil. Fry on each side for 35 to 45 seconds until golden then flip and repeat on other side. Use tongs or a slotted spoon to gently lift them out and place on a plate lined with paper towels.
- Dip bars in glaze while still warm and place them on a wire rack to dry for a few minutes before serving.