Baked Maple And Chocolate Bar Donuts Recipe

Donuts seem to be around at all the right times: coffee breaks, celebrations, or bought on-the-go when you don't have time to sit down for breakfast. However, deep-fried versions aren't ideal when you're watching your fat intake. While there is always a time for fried donuts absolutely covered in sugar, this recipe by Jessica Morone, the baking aficionado behind Jess Loves Cooking, is a baked version of a donut in the shape of a bar. Since they are baked, these bars feel a little more wholesome, but you won't be sacrificing any flavor at all. The bars are covered with either a maple or chocolate glaze and are quite a sweet treat to enjoy whenever your heart desires. Maple and chocolate are a heavenly match in this delicious baked good and a welcome twist to more common combinations with vanilla or caramel. 

Unlike a traditional donut, Morone explains, "[Since this] recipe is for a baked version, a yeasted dough won't work, because they just end up as sweet rolls." For this reason, Morone remarks, "I didn't use yeast in this recipe." The taste is certainly not lacking, and these delicious maple and chocolate bars are the perfect pair for a warm drink or just by themselves. For such an impressive result, these donut bars are pretty straightforward to make — and one of the best things about the recipe is that you won't even need to wait for any yeast to rise!

As with many baked goods, these maple and chocolate bar donuts are made using all-purpose flour. Granulated sugar is used to sweeten the dough and baking powder helps these tasty bars rise to the perfect consistency. A pinch of cinnamon is a great way to add extra goodness to the bars without getting in the way of the maple or chocolate glaze. Melted butter simplifies the kneading process, ensuring these donuts have a moist texture. Including egg and milk in the dough enhances the complexity of the dough.

Maple and chocolate glaze are used for a nice contrast of flavors. Powdered sugar (aka confectioner's sugar) is ideal since it dissolves easily, creating a smooth texture. For the chocolate glaze, cocoa powder paired with a hint of vanilla and a splash of milk are required. Finally, for the maple glaze, use butter and brown sugar as the foundation for the caramelized aromas. Pair them with milk, powdered sugar, and some maple extract to infuse plenty of maple flavor. If you only have maple syrup in your pantry, Morone affirms you can make the swap, however "the maple flavor wont be as strong." Be sure to use 100% pure maple syrup, because as Morone points out, "the fake stuff doesn't really have a maple flavor." If you want to ensure the best maple flavor, Morone recommends "getting the maple extract" remarking that it "tastes kind of like maple fudge."

In the bowl of a stand-up mixer, combine the flour, granulated sugar, baking powder, and cinnamon. Properly mix the dry ingredients together until they are evenly distributed to improve your chances of creating a successful recipe. In a heatproof bowl, melt 4 tablespoons of butter in the microwave. Next, using the dough hook attachment for your stand-up mixer, add the melted butter, an egg, and the milk to the flour mixture. Knead the dough for three to five minutes until it is smooth and thoroughly combined, easily coming off the sides of the bowl. 

More is not better, and Morone warns, "To make sure you knead the dough just until it is smooth," explaining that "over-kneaded bars will come out more dense [rather than] light and fluffy." Cover the bowl with plastic wrap, and place it in the refrigerator to cool for an hour.

In case you don't have a stand-up mixer, you can still make these tasty bar donuts, however Morone notes that the equipment makes the process a whole lot quicker. In the absence of a mixer, Morone recommends to mix the dry and wet ingredients together in a bowl, then take around five minutes to knead the donut dough by hand. Aim for smooth dough that doesn't stick to the sides of the bowl.

Preheat the oven to 375 F, and line two baking trays with parchment paper. Then, take the dough out of the fridge, and remove it from the bowl onto a lightly floured surface. Using a rolling pin or whatever makeshift tool you come up with, roll the dough out until it is shaped into a 12x14-inch rectangle about ½-inch thick. Cut the rectangle in half lengthwise, and then continue cutting it into 2-inch wide strips until you have 14 equally sized bars. Carefully transfer the strips of dough to the two baking trays that you previously lined with parchment paper.

Place the baking trays on the oven racks, and set the timer for 20 minutes. The donut bars should be ready between 20 and 25 minutes, so check them as the time approaches. The bars should have light golden brown tops, so adjust the time accordingly if they have not begun to color after 20 minutes. You will smell the sweet goodness when they begin to bake, and it will be a pretty delicious scent in your kitchen. When your sweet bars are ready, remove the trays from the oven, and set them aside to cool while you make the glaze.

While the donuts are cooling, grab a small bowl. In that, you are going to whisk together 1 cup of powdered sugar together with the cocoa powder. When they are properly combined and the mixture is uniformly brown in color, add in the vanilla extract along with 2 tablespoons of milk. Continue whisking the mixture to form a smooth glaze that is completely free of any lumps or uneven texture. Now that you've made your chocolate glaze, set it aside until the glazing step while you make the maple glaze. You're getting closer to being done!

Next, place a small saucepan on the stovetop, and add 2 tablespoons of butter, the brown sugar, and the remaining milk to it. Bring the mixture to a boil, then simmer for three minutes, and remove the pan from heat. Whisk the mixture continuously as the butter melts in order to help the brown sugar dissolve. Set the mixture aside to cool for 15 minutes, then whisk in the remaining ¾ of powdered sugar and the maple extract until the glaze is smooth. The maple taste will make the perfect accompaniment for the subtle hint of cinnamon in the dough.

Once the two glazes are ready, and the bars have had a chance to cool down, it's time for the spreading process to glaze your donuts. Separate the donut bars into two groups of seven, since you will spread chocolate glaze on one half of the batch and maple glaze on the other half. Using a spoon or spatula, carefully spread some glaze across the tops of your bars, coating them with the sugary glaze. When all 14 bars have been glazed, allow the glaze to set, which should take about 15 minutes.

Once the glaze on the bars has set, the process of eating them won't be so messy. Serve these maple and chocolate bar donuts for a snack or as dessert. Morone remarks, "I think any hot beverage like coffee or tea [goes] great with these bar donuts." Nothing is better than washing down a glazed pastry with a warm beverage. Enjoy these bars at all times of the day for a sweet, heavenly treat.

Store your donut bars in an airtight container at room temperature for up to two days or in the fridge for up to a week, although the sooner you eat them, the fresher they will be. If you plan to freeze these bars, hold off on the glaze until you are ready to serve them.

Sit back and enjoy your baked maple and chocolate bar donuts. This recipe is sure to be a family favorite!