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Old Fashioned Maple Glazed Doughnuts

Old fashioned doughnut bars with brown butter maple vanilla glaze!!
Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Serving Size 16 Bars

Ingredients

Dry Ingredients

  • 3 ½ cup Cake Flour Bread Flour
  • 1 tsp Salt
  • 2 ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Nutmeg

Wet Ingredients

  • ½ cup Sugar Organic Cane or Granulated
  • ½ cup Brown Sugar
  • 2 Eggs Room Temp
  • 1 Egg Yolk Only Room Temp
  • ¼ cup Melted Butter Salted
  • 1 tbsp Vanilla Extract
  • ¾ cup Milk Goat, Buttermilk or Whole

Cooking Oil

  • 5 cup High Heat Oil Avacado or Grapeseed

Maple Glaze

  • 1½ cup Powdered Sugar
  • 6 tbsp Melted & Browned Butter Salted
  • 2 tbsp Milk Goat, Buttermilk or Whole
  • 1 pinch Salt
  • 1 tsp Vanilla Extract
  • ⅓ cup Maple Syrup

Instructions

Preparing the Dough

  • In a medium mixing bowl, add dry ingredients: flour, baking powder, baking soda, nutmeg and salt.
  • In a separate large mixing bowl, add wet ingredients: Sugar, brown sugar, eggs, egg yolk, melted butter vanilla extract and whisk together. Then Whisk in the milk.
  • Add the dry ingredients to the wet and use a silicone spatula/scraper to fold the ingredients together until fully mixed. Cover the bowl and put in refrigerator for 30 mins to 1hr

While You are Cooling Down the Dough

  • Prepare a clean dry surface by spreading a thin layer of flour on a 12 x 12 section.
  • Prepare a drying rack or plate with paper towels to place the bars as they come out of the oil.

Preparing the Glaze

  • While your dough is cooling you can also make the glaze. In a medium size bowl, add the "Maple Glaze Ingredients" and mix together. The glaze should not be too thick that it sticks to the spatula but not too runny that it falls of completely.

Shaping the Doughnuts

  • Once the mixture is done cooling pull it out and use spatula to lay it on the prepared surface. Put plenty of flour on your hands and start folding the dough until the consistency is even. Don't be afraid to add a little more flour.
  • Once you have good consistency, roll it out into a rectangle about 1/2 inch thick. Use a scraper or a knife to cut the rectangle in half long ways and then cut 8 rectangles out of the top and bottom.
  • Take your knife and score the middle of the rectangles. Don't go all the way deep and don't go all the way to the edge. It's ok if your rectangles aren't very big at this point, they will grow in the oil.

Frying The Bars

  • In a frying pan, (or pot), add high heat oil until you have 2-3 inches of oil and increase temp to 360℉ - 370℉ and slowly add bars. After 1 minute flip to the other side and repeat. They should be floating.
  • Once golden remove and place bars with scored side face up on paper towels. NOTE: make sure to keep track of the temp after each batch comes out of the oil.

Glazing the Bars

  • After the bars cool down dip them in the glaze or pour the glaze on the scored side.
  • ENJOY!