Monday, April 22, 2013

Maple Bars

Homemade Maple Bars

This morning I woke up at 1:30am craving a maple bar. I'm sure I could have found one at a 24-hour donut shop, but my foggy, middle-of-the-night brain decided it was a better idea make them myself from scratch!

I guess it's no mystery that I've been waking up to donut cravings lately, since my bedtime reading material has been the donut cookbook, Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker. I had been studying the pictures and recipes for weeks, but it wasn't until now that I finally felt ready to make donuts.

homemade maple bars
And that's how my life changed forever.

These homemade maple bars were absolutely incredible. I was able to eat them fresh out of the oil. When my teeth sunk into the surface of the icing, it crackled at first and then enraptured my tongue with creamy, soft, maple sweetness.

The donut was fluffy on the inside with just the right amount of chew.

I was extremely pleased with my first donut creation. I'm no professional cook, so if I could pull it off, I'm sure you will nail it too.

This batch was so good that in that instant, I decided to become an official donut maker!

Instead of making another tired batch of chocolate chip cookies to share with coworkers, friends and family, I will be making these.

Because when was the last time someone brought homemade donuts to a potluck? Never.

So if you're looking for something to show up with other than fruit salad or chips, I highly recommend trying these.

It may just be the end of purchased donuts for the rest of your life!

INGREDIENTS to make 12 large bars or 18 small bars
(modified slightly from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker.)

1 cup of very warm water (around 105° F)
1/2 cup granulated sugar + 1 tbsp
3 tbsp active dry yeast
1/2 tsp baking powder
1/2 tsp ground mace
1 1/2 tsp kosher salt
4 cups bread flour
1/4 cup unsalted butter, cubed
3 large egg yolks
1/2 tsp vanilla extract
lots of canola oil for frying - enough to fill your pot 2" deep

Maple Icing
4 cups powdered sugar
1/3 cup pure maple syrup
1 1/2 tsp light corn syrup
1/4 tsp pure vanilla extract
2 tsp pure maple extract
1/3 cup hot water

  1.  In a large bowl, combine the ½ cup sugar, baking powder, ground mace, kosher salt and flour. Whisk to combine and aerate. 
  2. Dissolve remaining 1 tbsp of sugar in the warm water and stir in yeast. Let sit for 5 minutes or until frothy.
  3.  Stir in vanilla extract, butter and 3 large egg yolks. 
  4. Next, add the dry ingredients, one scoop at a time. When the dough begins to firm up, so you can switch to a dough hook or begin kneading in the rest of the flour.
  5. You can now construct a proofing chamber in your own oven. Place a roasting pan on the bottom rack of the oven and fill halfway with boiling water. Transfer the dough to a floured cookie sheet, roll it out to about 1” thick and let it rise for 1 hour, uncovered in the top rack of the cold oven. The steam from the boiling water will warm and moisten the air in the oven and keep the dough from drying out.
  6. After 1 hour, remove the dough from the home proofing oven and roll to ½” thickness. Cut small bars with dimensions of around 2”x3” with the pizza cutter. 

  7. Space the bars about 2” apart on a floured sheet pan and replace in the proofing oven to rise again, this time with some fresh boiling water, for about 30 minutes.
  8. Fill your frying pot 2” deep with canola oil, and heat to 350° F.
  9. Using a metal spatula, carefully transfer the bars from the cookie sheet into the oil. Cook for 30-40 seconds on each side. Let cool completely on a wire rack.
  10.  While the donuts are cooling, make the icing. Whisk powdered sugar, maple syrup, corn syrup, boiling water, vanilla extract, and maple extract and continue to whisk until the icing comes together. The consistency should be somewhere between glaze and frosting.
  11. Dip each bar into the icing and invert to cool. 


  1. Love this! Looking forward to future posts :) Now I'm craving a maple bar! Luckily Top Pot is close to me ;)

  2. Your husband (or someone he knows) put some of your donuts in our kitchen for public consumption, and they're amazing! You are a saint...

  3. I love donuts and i admit it!!

  4. oh and one more thing..I will be there soon to sample.

  5. Tell Blair to drop some off at GWC1!

  6. omg.. how have I not read your blog until now!

  7. We call them Long Johns. Doesn't matter. Delish!

  8. Should the butter be cold or room temp?