Maple Bars (Doughnuts)

"Maple Bars (Doughnuts) Recipe #141514
I grew up with
these oh so good bar doughnuts and didn't realize till recently that they are
somewhat of a northwestern phenomenon. I actually halved the origional recipe
because it was so huge, so it does double. Don't use to much flour because it
will make the dough tough. If you are feeling really decadent (they are already
deepfried after all) I like to fill them with bavarian cream filling which I get
at our Cash and Carry restaurant supply store, or you can make it yourself. "

by homegirl 1 hour 1 hour prep 1 batch

2 tablespoons yeast
1/2 cup warm water
6 tablespoons margarine
1 cup milk (scalded)
1 cup cold water
1 teaspoon salt
1/2 cup sugar
3 eggs
6-7 cups flour
oil (for frying)
Maple frosting
4 1/2 cups powdered sugar
1/2 cup margarine
4 tablespoons milk
2 tablespoons maple flavoring

In a bowl place yeast and 1/2 water, to activate.
Place butter, salt, and sugar in hot scalded milk, then add cold water.
Mix well and add eggs to this.
When it is cool enough place in mixer with yeast mixture.
Add flour 1 c at a time till soft but workable dough.
Roll out on lightly floured surface into a rectangle about 1/4-1/2 inch thick.
Cut into recangular bars about 2-3 inches by5-6 inches.
Let rise till doubled.
Heat oil to 350 and fry till browned on both sides.
Drain on paper towels and when cool fill with bavarian cream if desired and frost.
Frosting:.
Place all ingrediants in a medium bowl and mix with a hand blender till smooth.
I frost mine as I eat them because if you let the frosting sit it will start to slide off the doughnut.
The number you will get is determined by how big you cut them.

I am planning on trying this recipe with in the next couple days. My dad got Bavarian Creme, and wanted me to make some doughnuts with it. I will let you all know how it turned out.

Samantha
Got it off of this site: http://www.recipezaar.com