Then add 2 cups of the flour, and stir the mixture 100 times in the same direction to achieve a fairly smooth batter. Add the shortening, and break it up, just a little, with a stout spoon. Then whisk in the milk, sugar, egg, and salt. In a large bowl, whisk together the yeast and water.They make thoughtful gifts for thoughtful friends, too. They’re terrific for breakfast, brunch, or anytime. Use the back of a spoon or an offset spatula to spread the maple bliss on top of each bar.įolks, these New York Maple Bars are every bit as delicious as the Spokane subjects I devoured as a child. Then add 1/2 cup of the darkest and purest maple syrup you can find…Īnd vigorously beat the two until they’re smooth and spreadable. Toss 2 cups of confectioners’ sugar into a medium-size bowl. I ate the one that resembled a football instead of a bar. If you’re like me, you’ll find an excuse to gobble a pastry while it’s still hot. Fry the bar until nicely browned - about 30 seconds per side. No guessing here - use a deep-fry thermometer.Īnd then, with the help of a flat spatula, lift a bar of dough…Īnd gently lower it into the hot oil. When the clock strikes 10:49, pour 2 inches of vegetable oil into a 5-quart pot or Dutch oven, and heat the oil to 370☏ over medium heat. Repeat the previous steps for the remaining dough. Put the bars on a parchment-lined baking sheet or board, cover them with greased (or non-stick-sprayed) plastic wrap, and let them rise until doubled in volume - 45 minutes to 1 hour. Then cut the rectangle into 6 2-inch x 4-inch bars. With the help of a rolling pin (I love my French pin), form the dough into a 1/2-inch thick, 12- x 4-inch rectangle. Now punch down the dough, form it into a log on a lightly-floured board, and then cut the log in half. Want to delay your maple bar gratification? Let the dough rise overnight in your refrigerator. As you can see, my “warm location” is a common heating pad. Cover the bowl with plastic wrap, and let the dough rise in a warm location until doubled in volume - about 90 minutes. I always confuse the two.Īnyway, put the dough in a large, greased bowl, and then flip the dough to grease its other side. Then add 2 additional cups of flour, and stir the works until a shaggy dough develops.ĭump the dough onto a lightly-floured board…Īnd knead it for 5 minutes, or until it becomes as smooth and elastic as a baby’s head. Stirring this way helps to develop the gluten in the dough. Throw 1/3 cup soft shortening (or butter) into the bowl…Īnd use the spoon to break up the shortening into smallish bits.Īnd stir the batter 100 times in the same direction. Now ditch the whisk and replace it with a stout spoon. To start, tip 1/2 cup warm water and 2 1/4 teaspoons active dry yeast into a large bowl, and violently whisk them together. If you want them in the Midwest, or in regions that border the Atlantic ocean, you have to make them for yourself.Īnd here, just for fun, is my step-by-step recipe for Maple Bars: It was the absence of maple bars! How could these gorgeous glazed pastries be so utterly unknown in the city that never sleeps? Sad but true, maple bars are just a West Coast thing. When I moved from Spokane, Washington to New York City many decades ago, my biggest culture shock was not the traffic or the noise.
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