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Chocolate Stout Maple Bars stacked on a wooden board

Chocolate Stout Maple Bars

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  • Author: Megan Keno
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12-15 doughnuts 1x
  • Category: Dessert
  • Method: Fried
  • Cuisine: American

Description

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.


Ingredients

Units Scale

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
  • 1/2 tsp Baking Powder
  • 44 1/2 cup Bread Flour
  • 1/3 cup Cocoa Powder
  • 1/4 cup Shortening
  • 3 Egg Yolks
  • 1/2 tsp Vanilla
  • Vegetable oil for frying

Maple Glaze:

  • 4 cups Powdered Sugar
  • 1 1/2 tsp Corn Syrup
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla
  • 1 tsp Maple Extract
  • 1/3 cup Hot Water

Instructions

  1. 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.
  2. 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.
  3. In a large bowl, whisk together remaining sugar, salt, baking powder, bread flour and cocoa powder.
  4. When the yeast has become foamy, turn on mixer and add in shortening, eggs yolks and vanilla. Mix for one minute.
  5. Slowly begin to add in the dry ingredients, a cup at a time.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Heat 2″+ vegetable oil in an electric skillet or a dutch oven to 350 degrees.
  11. Place a couple of bars into the oil at a time and avoid them touching. Cook until deep golden brown, flip and cook again.
  12. 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.
  13. While the bars are cooling, whisk together all maple glaze ingredients until smooth.
  14. Dip the bars into the glaze, and turn over to let the glaze set, about 10 minutes.
  15. Serve and devour.

Notes

Adapted from Top Pot Doughnuts Maple Bar Recipe