Ben and I are so predictable. Friday night is Gold Rush night, we crack a beer, I fall asleep on the couch before the episode even starts, I wake up 10 minutes before the end to find out the totals of the week and then I trudge off to bed to curl up with the mutt at my feet and sleeping in ’til 7. So predictable. Please tell me I’m not the only one that this happens to. Right?
Ben loves his stouts. I’m more of an “everything, but stout” kinda gal. But sometimes, a stout is what you need. Especially with chocolate. You can count me in on anything with chocolate any day of the week. My daily post-lunch ration of chocolate is what makes sitting behind a desk 40 hours a week bearable every day.
And maple. I love maple.
I had a boyfriend in college who would swear up and down that his mom mad the best maple bars ever. Like, ever. He’d wax poetic about these maple bars. I always wanted to know how to make them and schemed to learn to make them so I could impress him one day and prove that I could do just as good as she could. That day never came. But really, size years later – I think I just one upped his mother.
What now, what now? Chocolate stout and maple. Where are the angels singing in the background and lights shining when you need them? Well, cue them immediately – because you will need them on stand by when you bite into one of these.
These maple bars and glaze are based off of the original Maple Bar from Top Pot doughnut from here in Seattle. These are the end all be all of doughnuts. Slightly crispy on the outside and so perfectly pillowy on the inside – you will be yelling “amen”!! And who doesn’t love a little food sin with beer mixed into ever day foods? No one, that’s who!
Because it’s DOUGHNUT WEEK, there are a who heap of your favorite bloggers and myself who are gearing up for it with deep fried carbs. Who really cares about New Years resolution when you have doughnuts? No one, that’s who!
Check out these other fantastical doughnuts below and be sure to enter the giveaways below!’
Slightly crispy on the outside and so perfectly pillowy on the inside, these doughnut bars have a rich chocolate stout dough with a sweet and creamy maple glaze.
Prep Time:2 hours 30 minutes
Cook Time:30 minutes
Total Time:3 hours
Yield:12–15 doughnuts 1x
Chocolate Stout Bars:
2 envelopes Yeast – about 3 Tbsp.
1 1/4 cup Chocolate Stout Beer, 100-110 degrees
3/4 cup Sugar + 1 Tbsp, divided
2 tsp. Salt
½ tsp Baking Powder
4–4 ½ cup Bread Flour
1/3 cup Cocoa Powder
1/4 cup Shortening
3 Egg Yolks
½ tsp Vanilla
Vegetable oil for frying
4 cups Powdered Sugar
1 ½ tsp Corn Syrup
¼ tsp Salt
½ tsp Vanilla
1 tsp Maple Extract
1/3 cup Hot Water
In a small saucepan, heat chocolate stout beer until simmering. Reduce to one cup. Remove from heat and allow to cool to 100-110 degrees.
Pour into the bowl of a stand mixer outfitted with a dough hook attachment. Sprinkle beer with 1 Tbsp sugar, and yeast. Let rest until the yeast has become foamy, five to ten minutes.
In a large bowl, whisk together remaining sugar, salt, baking powder, bread flour and cocoa powder.
When the yeast has become foamy, turn on mixer and add in shortening, eggs yolks and vanilla. Mix for one minute.
Slowly begin to add in the dry ingredients, a cup at a time.
Once the flour is incorporated, turn the mixer medium to knead the dough. Knead dough with your hands to make sure that all dry bits at the bottom of the bowl have been incorporated.
Lightly spray a large bowl with non-stick spray and add dough to the the bowl. Roll dough around to coat lightly with oil. Cover with plastic wrap and place in a dark warm place to rise. Let rise for 1-2 hours, or until doubled in size.
On a floured suface, roll the dough out into a 14 x 12 inch rectangle. Cut off uneven edges of dough, so it makes a clean rectangle.
Cut the dough with a pizza cutter hot dog style, down the middle on the long edge. Cut into again perpendicular into bars. Place on a cookie sheet to proof bars an additional hour.
Heat 2″+ vegetable oil in an electric skillet or a dutch oven to 350 degrees.
Place a couple of bars into the oil at a time and avoid them touching. Cook until deep golden brown, flip and cook again.
With tongs, remove from oil and place on a paper towel lined cooling sheet to drain. Ensure oil is heated to 350 degrees between batches. Repeat with remaining bars.
While the bars are cooling, whisk together all maple glaze ingredients until smooth.
Dip the bars into the glaze, and turn over to let the glaze set, about 10 minutes.
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