Sunday, October 30, 2011

Maple Bars

3 TBS. active dry yeast
1 cup very warm water
1/2 C. + 1 TBS. sugar, Divided
2 tsp. salt
1/2 tsp. baking powder
4 c. bread flour
1/4 c. shortening
3 egg yolks
1/2 tsp. vanilla
Peanut oil for frying

Maple Icing
1 lb. powdered sugar
1 1/2 tsp light corn syrup
1/4 tsp. salt
1/4 tsp. vanilla
1 tsp maple extract
1/3 c. hot water

Combine the yeast, 1 TBS sugar, and 1 c. warm water in the bowl of a stand mixer. Allow to proof for 5-10 min. or until frothy.
While the yeast is proofing, combine the sugar, salt and 4 c. of flour in a large bowl. When the yeast is ready, add the shortening, egg yolks, and vanilla and mix with the paddle attachment for 1 min. to break down the shortening. Add 1/3 of dry ingredients and mix on low until blended. Repeat with the next 1/3 of the dry ingredients. Switch to the hook attachment and add the remaining 1/3 of the dry ingredients. Mix until no white spots remian and then turn the mixer to medium and knead for 2 min. (The dough is really stiff)
While the dough is kneading, bring 2 quarts water to boil in a pot. Lightly flour a baking sheet.
When the dough is done tranfer it to the baking sheet. Form a 6"x6" square and cover it with a cloth. Place the pan in the oven and place a 9x13 pan on the rack beneath. Pour the boiling water into the pan and close the door. (instant proofer) Allow the dough to rise for 1 hour.
When the dough is done rising remove it from the oven and place it on a lightly floured surface. Bring another pot of water to a cboil. Roll the dought into a 11x12" rectangle. Cut off the edges of the dough so they are even. Cut the dough into 12 rectangles about 5x2" big. Transfer back to floured baking sheet and put back in "proofer" for 45 min. more.
When the dough is risen, heat oil in pan to 350 degrees. Fry donuts until golden brown. Let drain on paper towels.
While dough is cooling, whisk together the icing ingredients. Dip the puffiest side of each bar into the icing.
Makes 12 bars.