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Maple Bars
Preparation info
- Makes
12
Bars - Difficulty
Medium
Appears in
Published 2011
Maple syrup adds an inviting golden color and a taste evoking Sunday breakfast to the thick glaze that gilds these rectangular donuts. Look for pure maple syrup, not artificially flavored pancake syrup. Use the longest sharp knife you have with a firm downward motion to cut the sticky dough into neat bar shapes.
Ingredients
- Canola or peanut oil for brushing and deep-frying
- Yeast Donut Dough
- Maple Glaze
Method
Line a baking sheet with waxed paper and brush the paper with oil. Line a second baking sheet with paper towels.
Turn the dough out onto a generously floured work surface. Using a floured rolling pin, roll out the dough into a 12-by-8-inch (30-by-20-cm) rectangle. Using a sharp knife, cut the rectangle into 12 bars, each about 4 inches (10 cm) long and 2 inches (5 cm) wide. Use a wide s