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Maple Twist Doughnuts with Maple Glaze Recipe

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Maple Bars are a delightful homemade twisted doughnut recipe featuring a soft, airy bread dough fried to golden perfection and topped with a luscious maple glaze. Using a tangzhong method to ensure deli­ciously tender texture, these treats are perfect for breakfast or an indulgent snack. The recipe includes making the dough, proofing, frying in neutral oil, and finishing with a rich maple butter glaze.

Ingredients

Dough

  • 2/3 cup water
  • 1/4 cup bread flour
  • 3 cups + 2 tablespoons bread flour (see notes for measuring)
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoons fine sea salt
  • 1/2 cup whole milk, room temperature
  • 1 large egg, room temperature
  • Tangzhong (prepared from water and bread flour as above)
  • 5 tablespoons unsalted butter, room temperature

Frying

  • Neutral oil for frying (canola, vegetable, or shortening)

Maple Glaze

  • 1/3 cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 1 1/2 cups powdered sugar, sifted
  • 2 tablespoons water
  • 1 tablespoon maple emulsion

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 2/3 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth paste, about 4–5 minutes. Transfer to a small bowl and let cool until slightly warm but not hot.
  2. Prepare Dough Mix: In the bowl of a stand mixer fitted with a dough hook, combine 3 cups + 2 tablespoons bread flour, 1/3 cup sugar, 1 tablespoon instant yeast, and 1 1/4 teaspoons sea salt. Add 1/2 cup room temperature milk, 1 large egg, and the cooled tangzhong. Mix on low speed until a rough dough forms, about 2 minutes.
  3. Add Butter to Dough: With the mixer running on low, add 5 tablespoons softened unsalted butter one tablespoon at a time, allowing each to fully incorporate before adding the next.
  4. Knead the Dough: Increase the mixer speed to medium (Speed 2 on KitchenAid) and knead the dough for 12 minutes until smooth and elastic.
  5. First Rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rest at room temperature for 30–45 minutes.
  6. Prepare Dough for Shaping: Cut nine 6-inch strips of parchment paper. On a lightly floured surface, roll dough into an 8 x 9 inch rectangle about 3/4 inch thick. Cut into nine 1-inch-wide strips.
  7. Form Twists: Gently stretch each strip to about 16 inches long. Holding one end in each hand, roll in opposite directions against the counter to create a twist. Then, bring ends together and twist them around each other 3–4 times, pinching ends to seal.
  8. Proof Twists: Place each twisted doughnut on a parchment strip and arrange on baking sheets. Cover tightly with plastic wrap and let rise in a warm place for 45–65 minutes, until puffy and airy to the touch.
  9. Heat Oil: Halfway through proofing, heat 3 inches of neutral oil in a heavy-bottomed pot to 350°F (180°C), using an instant-read thermometer to monitor temperature and adjust heat to maintain 350–355°F.
  10. Fry Doughnuts: Working in batches of 1–2, carefully lower each doughnut on its parchment into the hot oil. After a few seconds, peel away and remove the parchment with tongs. Fry for about 2 1/2 minutes total, flipping halfway, until golden brown on both sides. Transfer to a wire rack to drain.
  11. Make Maple Glaze: In a small saucepan over low heat, melt 2 tablespoons butter with 1/3 cup pure maple syrup, whisking until smooth but not boiling. Remove from heat and gradually whisk in 1 1/2 cups sifted powdered sugar, then whisk in 2 tablespoons water and 1 tablespoon maple emulsion until smooth and pourable.
  12. Glaze Doughnuts: After the doughnuts have cooled slightly, dip the tops into the maple glaze, letting excess drip off. Place back on wire rack to set. For extra glaze, repeat dipping once glaze is set.
  13. Serve: Enjoy the maple bars fresh for best texture and flavor.

Notes

  • The Tangzhong is a cooked flour and water paste that gives the dough a soft and tender crumb.
  • Measure bread flour by spooning into the cup and leveling off to avoid dense dough.
  • If you prefer a thicker maple glaze, omit one tablespoon of the water in the glaze recipe.
  • Maintain oil temperature carefully for even frying and proper texture.
  • You can use a pizza cutter or sharp knife to cut the dough strips.

Find it online: https://recipeplenty.com/maple-twist-doughnuts-with-maple-glaze-recipe/