Featured Cookbook

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1. Kimelweck Rolls

2. Buttercrust Bread

3. Maple Bars

Book Description

If you have ineffable memories of eating Onion Pletzl, Chocolate Blackout Cake, warm Cinnamon Sugar Doughnuts, or tangy Corn Rye Bread, a recipe for the bliss of your childhood may very well be in Jill Van Cleve's gem of a book, The Neighborhood Bake Shop. She's managed to include legendary places

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The Neighborhood Bake Shop: Recipes and Reminiscences of America's Favorite Bakery Treats

Authors: Jill Van Cleave,Jill Van Cleave

Date: October 1997

ISBN: 068814893X

Publisher: Morrow Cookbooks

Hardcover

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Maple Bars are rectangular raised doughnuts topped with maple glaze, and are a specialty item of bakeries in the Pacific Northwest. They remind me of Indian fry bread as much as of doughnuts, and are simply spectacular tasting. Homemade Maple Bars are best when eaten within a few hours of the making. Pure maple syrup can be found in health food stores or gourmet food stores.

Yield: 12 doughnuts

• Dough

• 1/2 tablespoon active dry yeast

• 2 tablespoons lukewarm water (95 to 110 degrees F)

• 1/4 cup granulated sugar

• 2 tablespoons unsalted butter

• 1/2 teaspoon salt

• 3/4 cup milk

• 1 large egg

• 1/4 teaspoon ground nutmeg

• 2 1/2 cups unbleached all-purpose flour

• Maple Glaze

• 1 1/2 cups confectioners' sugar

• 1/3 cup pure maple syrup

• 1 1/2 tablespoons heavy cream

• Canola oil, for frying

1. Prepare the dough by dissolving the yeast in the lukewarm water in a small dish. Let proof until bubbly, about 5 minutes.

2. Combine the sugar, butter, and salt in a medium mixing bowl. Heat the milk in a saucepan on top of the stove or in a glass bowl in the microwave oven until hot but not yet simmering, and pour it over the ingredients in the mixing bowl. Stir to dissolve the sugar and melt the butter. Let cool until warm.

3. Stir the yeast mixture into the warm milk mixture. Beat in the egg and nutmeg. Add the flour, 1/2 cup at a time, to form a soft dough.

4. Turn the dough out onto a floured work surface. Gently knead until the dough feels smooth and elastic, 3 to 5 minutes. Transfer to a greased bowl, cover with plastic wrap, and set aside at room temperature to rise, until doubled, about 1 1/2 hours.

5. Return the dough to a work surface and roll it out into a 12 X 8-inch rectangle. Cut the rectangle into twelve 4 X 2 inch pieces and place them on a lightly floured baking sheet. Cover with a towel and let rise for 20 minutes at room temperature.

6. While the doughnuts are rising, prepare the glaze. Stir the confectioners' sugar and maple syrup together in a bowl. Add the cream and whisk until the mixture is smoothly blended, with a thick, spreadable consistency. Cover and set aside while the doughnuts fry.

7. Fill a high-sided frying pan with 2 to 2 1/2 inches of oil and heat to 365 degrees F as registered on a deep-frying thermometer. Fry the doughnuts, a few at a time, until well browned on each side. (Total cooking time will vary from 6 to 7 minutes. Begin to check each side for doneness after about 3 minutes.) Drain on paper toweling.

8. Glaze when the doughnuts are barely warm or at room temperature. Let the glaze set before serving.

More From This Book:

1. Kimelweck Rolls

2. Buttercrust Bread

3. Maple Bars

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