MAKES: 8 – 10 BARS
Ingredients:
For the dough
- I use Kat Cermelj’s fried yeast donut recipe.
- Follow the dough instructions outlined in her recipe but cut the dough in the bar shape.
- Use sunflower oil for frying, as Kat’s suggests.
For the maple glaze
- 100 g or 1/2 cup powdered sugar
- 1-2 teaspoons maple extract, depending on preference of taste
- 30 ml or 2 tablespoons pure maple syrup
- 40-60 ml or up to 1/4 cup of milk
Instructions
- Make the dough using this recipe.
- Once your dough is rolled out, instead of cutting into flowers, cut into rectangles.
- Cover and allow to double in size.
- When there is 30 minutes of proofing time left, set up your frying station and make the glaze.
- To make the glaze, add all ingredients in a bowl and whisk until smooth, adding maple to taste.
- Follow the rest of Kat’s instructions and enjoy.
- Store in the refrigerator covered for up to 4 days
Roll and cut:
stephreeds 