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)

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 depth Sunflower oil (for frying)

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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.