APPLE PIE MAPLE DONUT BARS

Serves 12
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Directions

  1. 1Pour the warm milk into a small bowl or glass measuring cup.
  2. 2Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop.
  3. 3Stir and allow to sit for 5-7 mins, until frothy and activated.
  4. 4In a large bowl, whisk together the flour, cinnamon, and salt. Set aside.
  5. 5Pour the yeast mixture into the bowl of a stand mixer.
  6. 6Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, vanilla & flour mixture.
  7. 7W/ the dough hook attachment, mix on low speed for 1 min, until barely combined.
  8. 8Rest for 5 mins.
  9. 9Then, mix on medium speed for 5-7 mins, until the dough is elastic & pulling away from the sides of the bowl.
  10. 10If it seems a little too sticky, you can add 1 tbsp more flour at a time.
  11. 11Transfer the dough to a lightly greased bowl.
  12. 12Cover & rise in a warm environment for 1-1.5 hrs, or until doubled in size.
  13. 13In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt.
  14. 14Cook until the apples soften, stirring occasionally (~10 mins).
  15. 15Mix together the cornstarch & water in a small bowl to create a slurry.
  16. 16Pour the slurry into the apple mixture, stir & cook until the mixture thickens (1-2 more mins).
  17. 17Remove from heat & stir in vanilla.
  18. 18Set aside to cool completely.
  19. 19Cut out 12 rectangles of parchment paper & spread them across 2 baking sheets.
  20. 20Lightly dust each w/ flour.
  21. 21Once dough is doubled, punch it down & turn it onto a lightly floured surface.
  22. 22Roll the dough out to a 10x12” rectangle.
  23. 23Starting from the width (the 10” side) of the rectangle, cut the rectangle in half. You should have two 5x12” strips now.
  24. 24Then, cut each strip into 6 bars to get 12 total. Each bar should be 2” in width.
  25. 25Place the donuts onto the parchment paper rectangles.
  26. 26Loosely cover & proof for 30-45 mins, until puffy.
  27. 27Fill a large, heavy-bottomed pot with oil, filling ~2”. Heat until it reaches 350F-365F.
  28. 28Line a wire cooling rack w/ a thick layer of paper towels.
  29. 29Carefully transfer the donuts slowly into the hot oil, 2-3 at a time.
  30. 30After 10-15 secs, pull the parchment paper away.
  31. 31Fry for 1-2 mins on each side, until golden brown.
  32. 32Remove the donuts from the oil & transfer to the rack w/ paper towels.
  33. 33Repeat & let cool almost completely.
  34. 34In a large bowl, whisk all of the ingredients together until smooth.
  35. 35Transfer the cooled apple pie filling into a piping bag fitted w/ a round tip.
  36. 36Once the donuts are ready to glaze/fill, use the back of a small spoon to make a small hole on the short side of each.
  37. 37Dip the top of each donut into the glaze & place onto a cooling rack.
  38. 38Then fit the nozzle of the piping bag w/ the apple pie filling into the side of a donut, and squeeze until the donut is filled.

Ingredients

  • 0.75 cup milk, warmed to 110F
  • 0.25 cup granulated sugar, divided
  • 2.5 tsp active dry yeast
  • 0.5 cup Greek yogurt or sour cream, room temp
  • 0.5 cup salted butter, very softened (almost melted)
  • 2 eggs, room temp
  • 1 tsp vanilla paste or extract
  • 4 cups bread flour (sub: AP flour)
  • 1.5 tsp cinnamon
  • 1 tsp salt
  • Avocado oil, for frying
  • 4 tbsp salted butter
  • 4 medium apples or 5 small apples of choice, diced small
  • 0.5 cup light brown sugar
  • 4 tbsp maple syrup
  • 2 tsp cinnamon
  • 1 tsp apple pie spice
  • Large pinch of salt
  • 1 tbsp cornstarch
  • 2 tbsp water, for slurry
  • 1 tsp vanilla paste or extract
  • 2 cups powdered sugar
  • 0.5 cup maple syrup
  • 2 tbsp salted butter, melted & slightly cooled
  • 1 tsp vanilla paste or extract
  • Large pinch of salt

Equipment

small bowlglass measuring cuplarge bowlstand mixerdough hook attachmentlightly greased bowllarge saucepansmall bowlparchment paperbaking sheetslarge, heavy-bottomed potwire cooling rackpaper towelspiping baground tip

Tips

  • Don’t be tempted to add too much flour, you want the dough to be slightly sticky.
  • Ideally served warm and dunked into a hot cup of coffee.