Maple Bar Donuts - Heart's Content Farmhouse

Prep Time:20

Cook Time:10

Rise Time:1 30

Total Time:2

Equipment

Deep pot, Dutch oven, or heavy skillet
Deep-fry/candy thermometer
Rolling Pin
Pizza cutter or chef's knife
Wire cooling racks
Baking sheets

Ingredients

Donuts

2 ¼ teaspoons active dry yeast 1 packet
¾ cup warm milk 110 to 115°F
¼ cup granulated sugar divided in half
3-3 ½ cups all-purpose flour spooned and leveled
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup sour cream room temperature
¼ cup salted butter ½ stick, softened
1 large egg
vegetable oil for frying

Maple Glaze

¼ cup unsalted butter
¼ cup pure maple syrup
1 ½ cups powdered sugar
1 teaspoon vanilla extract

Instructions

Make the Dough

Bloom the yeast. In a bowl, whisk together the warm milk, yeast, and 2 tablespoons of the sugar. Let sit for 5 minutes until foamy.
Combine the dry ingredients. In a large bowl, stir together the flour, cinnamon, and salt until combined.
Mix the dough. Add the remaining 2 tablespoons sugar, the sour cream, butter, egg, and yeast mixture, then stir until a shaggy dough forms.
Knead until smooth. Turn the dough out onto a clean countertop and knead for 5 to 10 minutes, adding up to ½ cup more flour, 1 tablespoon at a time, only if needed to keep the dough from sticking.
Let the dough rise. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Shape & Second Rise

Roll and cut. Punch the dough down to release the air, roll it out to ½-inch thickness, and cut into 2x4-inch rectangles.
Rise again. Place the rectangles on a lined baking sheet, cover, and let rise for 30 minutes.

Fry the Donuts

Heat the oil. Heat 2 inches of oil in a heavy pot to 325°F.
Fry in batches. Fry 2 to 3 bars at a time for 1 to 2 minutes per side until golden brown, then drain on a wire rack.

Glaze & Dip

Make the glaze. Melt the butter and maple syrup in the microwave or a saucepan over low heat, then whisk in the powdered sugar and vanilla until smooth. Add more powdered sugar or maple syrup as needed to reach a pourable consistency.
Dip the donuts. Dip the tops of the warm (not hot) donuts into the maple glaze and let set on a wire rack.

Notes

Makes 10 to 12 bar donuts. Keep the oil right at 325°F — hotter and the outsides brown before the centers cook through; cooler and the donuts soak up oil and turn greasy. Best served the day they're made, but leftovers keep in a single layer in an airtight container at room temperature for up to 2 days. Do not refrigerate, which dries them out.

Nutrition

Servings: bar donuts

Calories: 384kcal

Author: Katie Shaw