Maple Bars for Breakfast (Move over, Paula!)

MmmmMAPLE Bar

By now you know that I will eat just about anything if it’s dipped in maple, filled with maple, or has maple in its top ten ingredients. I didn’t ask for this addiction…just playing the cards that were dealt me. So (because I’m so rational) to celebrate a two pound loss at the weekly weigh-in of my weight watching club today, I decided to sabotage myself and make MAPLE BARS!

A truly fresh maple bar disappears in your mouth before you have a chance to chew, which is heaven. Pure heaven. I’ve also been known to eat maple bars that were so stale the only redeeming quality was the icing – which is all that matters, really. That’s where the maple flavor is…the pastry is just there to guide the icing to your mouth.

Even if you aren’t stoked about making fresh, warm, succulent maple bars, please scroll to the bottom of this blog. I’ll show you how to make a REAL breakfast sandwich. This started out as a spoof of Paula Deen’s horrifying video about making a hamburger with glazed doughnut buns, and turned into a new guilty favorite. Yummy and disgusting at the same time!

A good way to use those pesky leftover maple bars!

I found a maple bar recipe I liked on Food.com, and of course I tweaked it a bit. A little more sugar, a little more water, a little less cinnamon, rolled out a whole lot thinner…etc. If you have absolutely no trust in me, (pfffft!) here’s a link to the original. Maple Bars  This is probably a really old recipe because it has you scald the milk, which you rarely see anymore in recipes. They did it years ago (mostly to kill any bacteria) but it can make a little bit of difference in the rise of yeast breads, so we’ll do it just in case.

Grab your apron and let’s make some…

MAPLE BARS!

1-1/2 cups milk (2% or whole milk is best. I added a little half & half to my 2%)
1/3 cup sugar
1/3 cup shortening
1-1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup warm water
2 packages active dry yeast
½ teaspoon sugar
2 eggs
5 cups all-purpose flour
peanut oil (if you prefer to fry them)

ICING
4 cups powdered sugar
1/4 cup melted butter
1/4 teaspoon salt
1 teaspoon maple flavoring (like Mapleine)
Milk

  • In a small pan on medium-high heat, scald the milk. To do this, let the milk heat until there are bubbles all the way around the outer edge, but catch it before it boils. Remove from heat.
  • Add 1/3 cup sugar, shortening, salt, and cinnamon. Allow the mixture to cool down until it’s lukewarm.
  • In a large bowl (I use my stand mixer) combine the warm water, yeast, and ½ teaspoon sugar. Let it sit until bubbly – about 5 minutes.
  • Mix the lukewarm milk mixture into the yeast mixture. Add eggs one at a time, mixing well.
  • Slowly add the flour, mixing until combined. Knead well–5 minutes with stand mixer using the dough hook, or 7-8 minutes by hand on a lightly floured surface.

    Nice, soft, elastic dough.

  • Set the dough to rise in a large oiled bowl, turning once to coat the dough with oil. Allow to rise until double–about an hour. Punch down.
  • Roll out the dough into a rectangle. The dough should be a little less than ½ inch thick. Trim off the rounded edges to get nice straight sides, and cut into 12 rectangles. They will look thin, but trust me…they puff up like crazy when they’re cooked!

    Cutting out maple bar dough with a pizza cutter.

These can be baked or fried – they’re wonderful either way, though I’m partial to the texture and flavor of the fried version.

The bar on the left is baked, and the one on the right is fried. Your call – both are delightful!

If you want to bake them, space the dough evenly on a cookie sheet. cover with a dishtowel and allow them to rise for 30 minutes. They’ll still look a little skinny, but don’t worry! Heat the oven to 425 F.  Bake for approximately 8 minutes, (until golden brown) and move them with a spatula to a baking rack to cool.

If you want to fry them, just leave them right there on the counter. Cover with a dishtowel and allow them to rise for 30 minutes. Pour at least 2 inches of peanut oil in a large pan and heat to 350 F. Drop in a few pastries at a time, giving them lots of room to move around. Once the bottom is golden, flip the bars over. If yours are like mine, they’ll have minds of their own and might insist on flipping right back over. Don’t let them win! When both sides are brown, remove and drain on paper towels. Move to a baking rack to cool.

Fry, baby…fry!

To make the icing, mix the powdered sugar, butter, salt, and Mapeline in a medium bowl. Slowly stir in milk until it’s the consistency you want. (Make it thick for spreading, or make it thin for dipping.) I really like to use an electric hand mixer for this…it comes out so smooth and creamy that way.

Maple frosting makes me swoon!

Ice the bars (if you haven’t already eaten the icing) and leave them uncovered so they can dry a bit. If you plan to store them, cover them loosely; they’ll get really gooey if they’re covered tightly with plastic wrap or foil. My guess is they won’t be around long enough for that to happen!

Barely warm and beckoning to me…I obey.

So…I was watching this video of Paula Deen making a hamburger. She used two glazed doughnuts for the buns and added a fried egg and bacon. If that wasn’t funny enough, I saw her lick her finger while she was putting it together, and then she gave it to the other gal to eat. Here’s a link:  Paula Deen’s Mess  Even as I was busy being grossed out, I was thinking: “now if she had only used breakfast sausage…” Oh-oh, you know what’s coming, don’t you?

Oh, yeah. Slice the maple bar. ADD SAUSAGE!

And EGGS!

And BACON! Over the top? At this point, does it really matter?

A breakfast masterpiece! Move over, Paula!


17 thoughts on “Maple Bars for Breakfast (Move over, Paula!)

  1. Uh oh — I’m hooked. Since you can have breakfast foods for lunch and dinner, too, well, eating maple bars all day sounds mighty fine to me!

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  3. When I bake mine (which is pretty much the same ingredients) they come out heavy, the first time I thought because it was too much flour added. Does frying them make them lighter and fluffier?

    • I think frying is the best way to go – they’re definitely lighter. The baked ones are a little more “bready”, but with enough frosting they’re still good 🙂 Make sure you don’t let the dough rise too long the first time…just until doubled. Depending on how warm your kitchen is, you might want to give the bars a little more rising time before baking, too.
      Let me know how it goes!

  4. My first attempt -instructions were followed- at this recipe was delicious. For my second attempt I intend to add Strawberry puree. And probably increase flour and sugar amounts to compensate for the added liquid.

    • With a different icing? Vanilla or strawberry maybe? I’m going to try the recipe with pumpkin in it. We’ll both have to compare! Thanks for the feedback, it’s always nice to know when my recipes work well for others.

  5. My husband is from California and all I ever heard for the longest is that he can’t find maple bars here in Tennessee. So I Google the recipe and found yours and let me tell you I made them and he loved them. He took some to work and all the Marines in his battery loved them as well so for about 3 months I was making maple bars 3 times a week. Needless to say we have kept this recipe and still use it 2 years later. Thank you so much for sharing!!!

    • Kristin, that is a wonderful comment! I’m so glad you liked them. I’d heard they weren’t popular in some states…I just can’t imagine that! You must go through a LOT of Mapleine 🙂 <3

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