Maple Long Johns
Oct 5, 2024 1:56:26 GMT -5
Post by PrisonerOfHope on Oct 5, 2024 1:56:26 GMT -5
Maple Long Johns
Prep Time 15minutes
Cook Time 15minutes
Rise Time 1hour 15minutes
Total Time
1hour 45minutes
Servings 12 bars
Ingredients
For the bars
¾ cup milk
3 tablespoons butter
3 ¼ cups all-purpose flour
⅓ cup granulated sugar
½ teaspoon salt
1 package quick-rise yeast 2 1/2 teaspoons
2 large eggs
½ teaspoon vanilla extract
Oil for frying
For the glaze
¼ cup unsalted butter 1/2 stick
½ cup brown sugar
3 tablespoons milk
1 tablespoon corn syrup
2 teaspoon maple extract
2 cups powdered sugar
Instructions
For the bars:
Heat the milk and butter in a medium saucepan over medium heat until the butter is melted and the mixture is hot but not boiling (about 125°F). Remove from heat.
Fit stand mixer with a paddle attachment. Place 2-1/4 cups of flour, sugar, salt, and yeast in the bowl of a stand mixer. Mix on low speed. Slowly add the hot milk mixture and raise the speed to medium. Beat until well combined. Add the eggs and vanilla. Beat until fluffy and well combined, about 2-3 minutes. Add the remaining 1 cup of flour and beat until smooth, 1-2 minutes. The dough will be sticky.
Lightly grease a large bowl. Scrape the dough into a greased bowl and cover it with a clean kitchen towel. Allow the dough to stand in a warm place until almost doubled in size, about 45 minutes.
Line a baking sheet with waxed paper and lightly brush oil over it. Line another baking sheet with paper towels and set aside.
Turn the dough out onto a generously floured surface. With a floured rolling pin, roll the dough into a 12-x-8-inch rectangle.
Using a sharp knife or a pizza cutter, cut the rectangle into 12 bars, about 4-inches long by 2-inches wide. Transfer the bars to the oiled, waxed paper. Cover bars with a clean kitchen towel and let rise for 30 minutes.
In a deep fryer or heavy skillet with deep sides, heat oil. You will need about 1-1/2 to 2 inches of oil. Carefully fry 2-4 bars at a time (do not overcrowd) for 1-2 minutes per side, or until dark golden in color. Transfer the cooked bars to the paper towel-lined baking sheet. Repeat with remaining bars, allowing oil to come back up to temperature before frying.
For the glaze:
Combine butter and brown sugar in a small saucepan. Whisk in milk and heat for 3-5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat and add corn syrup and maple extract. Add in powdered sugar 1/2-cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary.
To make Maple Bars:
When the bars are cool enough to handle, dip the top side into the maple glaze. Set on a wire rack with glaze side up until the glaze sets, about 10-15 minutes.
link
Prep Time 15minutes
Cook Time 15minutes
Rise Time 1hour 15minutes
Total Time
1hour 45minutes
Servings 12 bars
Ingredients
For the bars
¾ cup milk
3 tablespoons butter
3 ¼ cups all-purpose flour
⅓ cup granulated sugar
½ teaspoon salt
1 package quick-rise yeast 2 1/2 teaspoons
2 large eggs
½ teaspoon vanilla extract
Oil for frying
For the glaze
¼ cup unsalted butter 1/2 stick
½ cup brown sugar
3 tablespoons milk
1 tablespoon corn syrup
2 teaspoon maple extract
2 cups powdered sugar
Instructions
For the bars:
Heat the milk and butter in a medium saucepan over medium heat until the butter is melted and the mixture is hot but not boiling (about 125°F). Remove from heat.
Fit stand mixer with a paddle attachment. Place 2-1/4 cups of flour, sugar, salt, and yeast in the bowl of a stand mixer. Mix on low speed. Slowly add the hot milk mixture and raise the speed to medium. Beat until well combined. Add the eggs and vanilla. Beat until fluffy and well combined, about 2-3 minutes. Add the remaining 1 cup of flour and beat until smooth, 1-2 minutes. The dough will be sticky.
Lightly grease a large bowl. Scrape the dough into a greased bowl and cover it with a clean kitchen towel. Allow the dough to stand in a warm place until almost doubled in size, about 45 minutes.
Line a baking sheet with waxed paper and lightly brush oil over it. Line another baking sheet with paper towels and set aside.
Turn the dough out onto a generously floured surface. With a floured rolling pin, roll the dough into a 12-x-8-inch rectangle.
Using a sharp knife or a pizza cutter, cut the rectangle into 12 bars, about 4-inches long by 2-inches wide. Transfer the bars to the oiled, waxed paper. Cover bars with a clean kitchen towel and let rise for 30 minutes.
In a deep fryer or heavy skillet with deep sides, heat oil. You will need about 1-1/2 to 2 inches of oil. Carefully fry 2-4 bars at a time (do not overcrowd) for 1-2 minutes per side, or until dark golden in color. Transfer the cooked bars to the paper towel-lined baking sheet. Repeat with remaining bars, allowing oil to come back up to temperature before frying.
For the glaze:
Combine butter and brown sugar in a small saucepan. Whisk in milk and heat for 3-5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat and add corn syrup and maple extract. Add in powdered sugar 1/2-cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary.
To make Maple Bars:
When the bars are cool enough to handle, dip the top side into the maple glaze. Set on a wire rack with glaze side up until the glaze sets, about 10-15 minutes.
link
