Maple Glazed Doughnut Bars

Name: Maple Glazed Doughnut Bars
Total time: 14400 s
Yield: 10–12 medium bars or 8–9 large bars
Cuisine: British
Ingredients: 240 ml Whole milk; 7 g (1 sachet) Allinson’s Easy Bake Yeast; 50 g Caster sugar; 1 Large egg; 1 tsp Vanilla extract; 50 g Unsalted butter (melted); 0.5 tsp Salt; 430 g Strong white bread flour; 0.5 tsp Nutmeg (optional); enough to fill your pan to 3–4cm depth Sunflower oil (for frying); 150g icing sugar; 60ml pure maple syrup; 1 tbsp melted butter; 1–5 tbsp milk (depends the consistency you prefer); ½ tsp vanilla extract; Pinch of salt

Crumbs & Chaos @crumbs_and_chaos

Coventry

Easy bake ☺️

Crumbs & Chaos @crumbs_and_chaos

Coventry

Easy bake ☺️

Saved

Ingredients

3-4 hours

10–12 medium bars or 8–9 large bars

240 mlWhole milk
7 g (1 sachet)Allinson’s Easy Bake Yeast
50 gCaster sugar
1Large egg
1 tspVanilla extract
50 gUnsalted butter (melted)
0.5 tspSalt
430 gStrong white bread flour
0.5 tspNutmeg (optional)
enough to fill your pan to 3–4cm depthSunflower oil (for frying)
Maple Glaze
150gicing sugar
60mlpure maple syrup
1 tbspmelted butter
1–5 tbspmilk (depends the consistency you prefer)
½ tspvanilla extract
Pinch ofsalt

Saved

Steps

3-4 hours

1

Mix flour, yeast, sugar, salt, and nutmeg in a bowl.
2

Add lukewarm milk, egg, vanilla, and melted butter. Mix to combine.
3

Knead for 8–10 minutes until smooth and elastic.
4

Cover and let rise in a warm place for 1–1.5 hours, until doubled.
5

Roll out dough and cut into rectangles using a pizza cutter.
6

Place on a tray, cover, and let rise for 30–45 minutes.
7

Heat sunflower oil to about 170–180°C. Fry bars until golden and cooked through.
8

Cool slightly. For the glaze, whisk all glaze ingredients, adding milk until thick but pourable.
9

Dip tops of warm bars in glaze, let excess drip off, and place on a wire rack to set.