🍁 Soft-Baked Maple Donut Bars 🍩
Ingredients
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1/3 cup (80ml) pure maple syrup
1/2 cup (115g) unsalted butter, softened
1/2 cup (120ml) whole milk, at room temperature
1 large egg, at room temperature
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
For the Maple Glaze:
1 cup (120g) confectioners' sugar, sifted
1/4 cup (60ml) pure maple syrup
1 tablespoon milk
1/2 teaspoon vanilla extract
Instructions
Prepare for baking by heating your oven to 350°F (175°C). Lightly grease an 8x8 inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt until well combined. Set this dry mixture aside.
In a separate, larger bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together until the mixture is pale and fluffy, about 2-3 minutes.
Beat the egg into the butter-sugar mixture until fully incorporated. Then, mix in the 1/3 cup of maple syrup and the 1/2 cup of milk until the wet ingredients are smooth.
Reduce the mixer speed to low and gradually add the reserved dry flour mixture to the wet ingredients. Mix only until the flour streaks have just disappeared and a thick, cohesive batter forms. Avoid overmixing.
Transfer the batter to your prepared baking pan, spreading it into a smooth, even layer with a spatula.
Bake for 20-25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Place the pan on a wire rack and allow the bars to cool completely before glazing.
For the glaze, whisk the sifted confectioners' sugar, 1/4 cup maple syrup, 1 tablespoon of milk, and vanilla extract in a small bowl until a smooth, pourable glaze forms. Add an extra teaspoon of milk if needed to reach your desired consistency.
Once the bars are fully cooled, pour the maple glaze over the top and spread it evenly. Let the glaze set for at least 20 minutes before using the parchment paper to lift the entire slab from the pan. Cut into 9 or 12 bars and serve.
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