Side Pannel
Maple Bar Yeast Doughnuts
Maple Bar Yeast Doughnuts
- Recipe Submitted by maryjosh on 01/22/2019
Ingredients List
- For the Doughnuts:
- 4 1/2 tsp active dry or instant yeast
- 1/2 cup water very warm - 105-110F
- 2 Tbsp shortening or lard
- 1 1/2 large egg yolks *mix up two egg yolks and remove about 1/4 of it
- 1/4 tsp vanilla
- 1/4 cup + 2 tsp white sugar
- 1/4 tsp baking powder
- 1/4 tsp ground mace
- 1 tsp salt
- 2 - 2 1/4 cups all purpose flour
- To Cook Doughnuts:
- Oil for frying
- For the Glaze:
- 1 3/4 cups icing/confectioners' sugar
- 3/4 tsp light corn syrup
- Pinch salt
- 1/2 tsp vanilla
- 1/4 tsp maple extract
- 3 Tbsp maple syrup
- 2 Tbsp hot water if needed, to thin
- Topping Suggestions:
- Chopped pecans or walnuts
- Maple Sugar
- Chopped cooked bacon
Directions
For the doughnuts: 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 tsp of 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 in to 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 to thick, add a bit more hot water to the mixture to thin.
To finish the doughnuts: Dip the most rounded part of the cooled doughnuts in to 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.
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 in to 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 to thick, add a bit more hot water to the mixture to thin.
To finish the doughnuts: Dip the most rounded part of the cooled doughnuts in to 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.
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